I followed the same recipe, which appears in My Last Supper, but lengthened the cooking time to allow for the bigger fish. It was moist and delicious.
I also served the broccoli with chilli and garlic that Locatelli wanted and for a starch, I made a sage and saffron baked risotto. This might have been the easiest risottos I've ever made because the oven did most of the work.
Last Supper scorecard: 11 down, 29 more to go. Next up: (Egad!) none other than the great Jean-Georges Vongerichten.