Butter-basted fish cooks better

When cooking cod, I have always needed to coat it in crumbs or some sort of dredge to keep it from tasting like a form of punishment. I would still overcook it to the point of being rubbery, but a nicely flavored breaded piece of rubber.

Then I started really following instructions on some recipes from pro cooks, and turned a corner. Using a well preheated pan and following instructions for a good sear has helped immensely. How to Make Butter-Basted Fish Fillets with Garlic and Thyme from Bridget Lancaster of America's Test Kitchen demonstrates one of the methods I now follow for fish fillet success.

PS, my #1 trick for un-rubbery fish is to set my microwave timer for cooking each side. I use cheaper, thinner fillets than the ones in this video most of the time and set it for 2:15 the first side, and 2 minutes for the other.