small fillets seem a bit dry at 350 in a regular oven for 20 minutes , medium fillets are close to perfection at that temp and time and large fillets seem to be crispy outside and done inside but very very tender and crumbly .
now mind you cooking fools this about that , ovens vary a bunch and so does cook ware , black pans are different than stones and aluminum is different than those 2 as well .
and stoves are all over the map too, so it will be somewhat of a experiment to find out what is perfection in your kitchen .
just fyi ....