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olive oil, and lemon juice. Rinse and pat dry the fish fillets, and cut them into chunks. Dredge the pieces of fish in the spice mixture and place them in an oiled baking dish. Spoon any spice mixture that’s left over the top of the fish.

Bake uncovered for 10 to 15 minutes, until the fish is opaque and flaky but still moist.

serving & menu ideas

This fish is absolutely delicious in a pita sandwich with shredded lettuce, chopped tomatoes, and lemony mayonnaise, Cilantro Yogurt Sauce, or plain yogurt. It also makes a great fish taco—wrap in tortillas with lettuce or finely sliced cabbage and tomatoes. Or serve it on rice or couscous with Roasted Sweet Potatoes and a salad with Cilantro Lime Dressing. If you have leftovers, make a stew with onions, potatoes, peppers, zucchini, and tomatoes … and extra Moroccan Spice Mix.

flounder with herbed lemon butter

This is one of the fastest yet most delectable fish preparations. Flounder is a delicate fish, so you need to use care (a wide spatula helps) when turning it to cook on the second side.

SERVES 2

TIME: 15 MINUTES

12 ounces flounder or sole fillets (4 fillets, each about 3 ounces)

¼ teaspoon salt

⅛ teaspoon black pepper

¼ cup unbleached white flour

1½ teaspoons olive oil

2 tablespoons butter

1 tablespoon lemon juice

1 tablespoon chopped fresh herbs, such as parsley, chives, dill, tarragon, or basil

lemon wedges

Rinse the fish and pat dry. Mix the salt and pepper with the flour in a shallow dish or a large plate. Press the fish fillets into the flour to lightly coat. Shake off any excess flour.

On medium heat, warm a skillet large enough to hold all the fish. Add the olive oil and 1 tablespoon of the butter and swirl to coat the bottom. Add the fish and cook for 2 minutes for very thin fillets, 4 minutes for thicker ones. Turn the fillets and cook for a minute or two on the second side. Turn off the heat and transfer the fish to a warm serving plate.

Add the remaining tablespoon of butter and the lemon juice and herbs to the skillet. The pan should be hot enough to melt the butter, but if it isn’t, return it to the heat for a moment. Stir to incorporate the pan juices. Pour the herbed lemon butter over the fish and serve at once with lemon wedges.

serving & menu ideas

Serve with couscous or bulghur and Marmalade-Glazed Carrots. Another time, serve with Yellow Rice and Peas & Escarole or Lemony Green Beans. Or try with Potatoes with Lemon & Capers and Broccoli Slaw.

asian braised fish with greens

This stovetop method of braising results in moist fish and a flavorful pan sauce to serve over noodles or rice.

SERVES 4

TIME: 30 MINUTES

1 pound soba or udon noodles or 1½ cups jasmine, brown, or white rice

3 tablespoons soy sauce

3 tablespoons mirin or 2 tablespoons brown sugar

1 tablespoon rice vinegar

1 tablespoon grated peeled ginger root

3 garlic cloves, minced or pressed

6 scallions

1 head of bok choy (about 1½ pounds)

1½ pounds firm fish fillets, at least ½-inch thick

2 teaspoons vegetable oil

pinch of salt

sesame seeds (optional)

Cook the noodles or rice.

Meanwhile, in a bowl, combine the soy sauce, mirin, vinegar, ginger, garlic, and 3 tablespoons of water. Set aside. Cut the scallions on the diagonal into 1-inch pieces. Cut the bok choy on the diagonal into ½-inch slices (about 8 cups). Cut the fish into serving-sized pieces or bite-sized chunks.

In a large skillet on high heat, stir-fry the scallions in the oil for a minute. Add the bok choy and salt. Stir constantly until the greens are just tender but still crisp, about 3 minutes. Transfer to a bowl and cover to keep warm.

Add the soy sauce mixture to the skillet and bring to a simmer. Add the fish fillets, cover, and simmer on low heat until cooked through: for fillets, about 6 minutes for each ½ inch of thickness, and for chunks, about 4 minutes. Carefully turn over the fish about halfway through cooking. The fish is done when the flesh is opaque.

Serve the fish on a bed of the