For this reason I've always operated under the rule - "once it sees heat, don't f----ing touch it". So usually, I would prepare it in a vessel in which it could be served, such as a crock.
The flesh of the fish itself should become slightly more translucent and noticeably firmer to the touch. This slight change will make it much easier to handle throughout the cooking process, but you still have to be gentle. And remember, this process seasons the fish as well, so you won't need any more salt.
|For the record, you always lay the fish away from yourself. So as to not splatter oil on yourself.|
See what I made with this here fish. . . .