Yep, peanut equals groundnut.

The hardest bit of cooking skin-on fish in the oven is the timing. Tonight, my pollack fillets, which were quite thick, took about nine minutes in a 200C oven. They tell you to test whether the fish is opaque all through and going flaky. That is not easy! Much better slightly underdone, rather than dry and tough because you've lost your nerve. I nearly always get it right these days.