I mean broil, with the upper broil element on in the oven. I have an electric stove, and keep the door open either half or all the way when I'm broiling fish, so the element stays on longer.
I use the lowest shelf, so it doesn't burn the fish. I mostly make salmon, but sometimes cod, halibut, etc.
I use foil for convenient clean-up, and have never been concerned...but it may not be healthy, I don't know.
2 inches is pretty thick, they will likely take a half hour or more, always pre-heat the oven.