We have used that recipe with Bass (Rockfish), Tog and Cod - all came terrific.
I agree - broiled tog is also very good - but I really think fish like tog and flounder taste best fried with those Panko flakes and a bit of flour, but that's not exactly the healthiest way to go.
For a heathy and really delish cooking method I do not think I've ever had a better fish dish than that baked Tog/veggie dish over on the Noreast site. That my wife dreamed it up makes it even better.
Also - If you've never tried a dish of Linguini w/red sauce with Tog fillet in it, you have not experienced all there is in life. As good (IMO) as any crab or lobster sauce and my 13-yr old son's personal favorite.
Use my crab sauce recipe (Stored here in the archives or over on Noreast) and instead of using blue-claws, substitute about 6-8 decent-sized tog fillets. Put them in the sauce about 45 minutes before the sauce is "Finished" and they will cook and break up into bit-sized pieces.
Plenty of hot red pepper sprinkled on top of your dish, some crusty garlic bread and a glass of chianti or a decent-quality beer and you have about the best dish of pasta you will ever try.
Man, I not only do I have to help with mechanicals and equipment recommendations, but now I'm giving away all my secrets to my ever-expanding waistline too . . .
Three-fourths of the Earth's surface is water, and one-fourth is land. So it is quite clear that the good Lord intended us to spend triple the amount of time fishing as taking care of the lawn.