Timing is everything with this recipe. Typically I’ll leave the fish in for 8 minutes undisturbed. The flesh should have turned a lighter pink color and should easily flake apart if done. If it’s not, wait another 4 minutes and check again. Repeat if necessary. It’s rare that you’ll have to cook the fish past 16 minutes unless the filet is very thick (more than 2 inches at the thickest part).