I've successfully prepared one whole fish using a roasting pan and conventional oven, and now would like to make four to six of them at once for a gathering. Is there a rule of thumb to adjust my cooking time and temperature when cooking several fish? The first fish was a 1.5 lb sea bass, cooked at 450 degrees for 5-8 minutes per side.
My gut tells me to use two large roasting pans, raise the oven temperature to 500, and just dutifully watch over the fish and flip when they look ready. But I have no idea if this is appropriate, if I should expect to flip in 5-8 or 15-18 minutes, or if cooking up to six whole fish at once is simply unrealistic in a conventional oven.
Thanks in advance!