Then I discovered that in the kitchen, if the ingredients are fresh and the method stays simple, there's very little that can go wrong. Here's a first step towards conquering your seafood stovetop fears.
4 white fish fillets (any kind you like, as long as super fresh. I usually use trout, amberjack or Dover sole)
4 tbsp. breadcrumbs (preferably home made)
4 tbsp. Parmigiano cheese, grated
2 tbsp. mixed fresh herbs (basil, chives, dill, thyme, sage, parsley)
1 unwaxed lemon
Extra virgin olive oil
Salt and pepper to taste
Heat oven at 390° F, and go relax in a tub of floral infused water and bath salts.
Start the stopwatch. Scrub the lemon with baking soda to remove any grit, dry well and obtain 1 tablespoon of grated rind.
In a small bowl, mix cheese, breadcrumbs, herbs and lemon zest.
Place the fish fillets skin down on an oiled oven sheet, season with salt and pepper, then sprinkle with flavor mixture.
Drizzle with olive oil and bake in hot oven for 5 minutes.
Check the stopwatch.