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My dishwasher (EU) has three temperatures to choose from: 50, 65 and 75 degrees Celsius. I’m reasonably sure the top two are sufficient to cook fish.

Those are the water temperatures. I have no idea if it circulates hot air in the drying cycle, but I don’t think it does.

50 and 65 are Ok for fish. 75 way too high. 75 would destroy all fish, but hey - most restaurants destroy fish, even specialty seafood places.

50 is great for salmon and tuna. 65 might be better for white fish