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1
Preheat oven to 375.
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2
Remove fish from refrigerator, and allow it to come to room temperature.
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3
In a medium-size bowl, combine kochujang, thyme, garlic and cream, then whisk into smooth paste.
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4
Dry fish carefully with paper towel.
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5
Place them dorsal-side up in a dry, oven-safe saute pan or roasting pan, pulling apart the collarbones to create wings that will stabilize them in an upright position.
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6
Slather the skin of both fish with about half of the chili-paste mixture.
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7
Add approximately 1/4 cup of water to the pan, and place carefully in the oven.
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8
Cook for 12 to 15 minutes, watching carefully to make sure that the exterior does not burn.
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9
(If it starts to, cover the fish gently with a sheet of aluminum foil.)
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10
Use the tip of a small, sharp knife to check for doneness; remove from oven when the flesh is almost but not quite fully opaque.
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11
Allow fish to rest for about 2 to 4 minutes, at which point it will be done.
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12
Meanwhile, make sauce.
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13
Add the oil and the vinegar to the remaining chili paste, and whisk to combine.
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14
Add salt and freshly ground black pepper to taste.
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15
Using a flexible metal spatula, gently remove the four fillets from the two fish.
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16
Serve skin-side up, with sauce on the side, along with white rice and sauteed kale.
