Baking white fish for potluck cook at home or prepare and finish cooking at work?

Question

I'm bringing baked whiting fish to my companies potluck tommorow. I want to know what the best method to keep the dish as fresh as it can be without burning or drying it out.
Should I
a: Prepare fish at home the night b4 refrigerate and cook at work?
b. Prepare fish cook almost all the way then finish cooking the next day at work?
or
c. Prepare and cook fish and then just reheat in the oven at work?

Answer 1

I would do c because if the ovens are different you may come out with results you were not expecting. For instance say you prepare the fish in a newer oven withthe timing right etc etc it may cook quicker than an older oven who's timing is off. Some ovens if not taken care of properly willdifferentiate in heat say your oven's 400 = 400 degrees another oven 400 may in fact = only up to 375

Answer 2

Undercook it at home, when reheating at work that should finish the cooking and have it at serving temp.

Answer 3

i would wrap it in aluminam foil when cooking with a little lemon zest and black pepper if you can cook it at work do that it will be hot when needed which always taste better especally with fish