hmmm, I usually bake fish at 400 degrees til it flakes. I think that the cooksbooks say 20 minutes for every inch of fish.
I have kept cooked whitefish and salmon in a tightly closed container for about 5 days in the refrigrator.
I've not frozen cooked fish so I'm no help there. but you can also poach the fish which doesn't take very long to cook, so if time permits, you can cook it every few days as you run out. Hope this helps.
