15-minute fish

Some folks are intimidated by cooking fish, and I used to be to. My fears started at the fishmonger's. Was I choosing the correct variety for what I wanted to make? Was it going to be full of bones, or likely to fall apart in the pan?

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.

This ridiculously tasty fish recipe virtually takes 15 minutes to make. If you don’t trust me get a stopwatch and the following:

4 white fish fillets (any kind you like, as long as superfresh. I usually use trout, amberjack or Dover sole)

4 tablespoon breadcrumbs (preferably home made)

4 tablespoons Parmigiano cheese, grated

2 tablespoon mixed fresh herbs (basil, chives, dill, thyme, sage, parsley)

1 unwaxed lemon

Extra virgin olive oil

Salt & 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. OK, now check the stopwatch.