Of course, while baking isn't difficult each oven is different. So the 325 to 350 setting usual for fish more than three inches thick that works at home may be different at the beach. Note that fish less than an inch thick should be baked at 400 to 425 degrees so that they don't have time to dry out. Everything gets baked about ten minutes per inch of thickness. Placement and orientation of your fish in the oven effects results.
Most ovens are a bit hotter at the back.
So put the fish in with its thicker top side in that direction. If you cook a batch of fillets in ovenware rotate the dish 90 degrees a couple of times to even up the result. You may also find some dishes look a bit better if glazed with butter and given a shot under the broiler just before serving. This restaurant technique improves the appearance of your result. We make this with fresh speckled trout.