-
1
First make the lemon and parsley butter.
-
2
Grate the zest of the lemon.
-
3
Chop the leaves of the parsley.
-
4
Peel and finely dice the shallot, put it in a bowl, and squeeze lemon juice over to just cover.
-
5
Let the shallot macerate in the juice for 10 minutes, then add the butter, lemon zest, and parsley.
-
6
Season with salt and a generous amount of black pepper, and mash the butter to mix everything together.
-
7
Preheat the oven to 425F.
-
8
Lightly oil a shallow baking dish or roasting pan, or line with parchment paper.
-
9
Place the fillets in the baking dish, season with salt and pepper, and moisten lightly with olive oil.
-
10
Bake the fish for 7 to 10 minutes, depending on the thickness of the fillets, until just cooked through but still moist.
-
11
Serve with a spoonful of the parsley butter on top of each fillet.
-
12
Make the butter with another herb or combination of herbs (basil, chervil, chives, fennel, tarragon).
-
13
If you like anchovies, add 3 or 4 chopped salt-packed anchovy fillets to the butter.
-
14
Season and oil the fillets and wrap in fig leaves, grape leaves, or fennel branches for added flavor and to keep them moist while baking.
-
15
Bake a whole fish at 375F; it will take longer than fillets.
-
16
If you like, make several diagonal cuts through the flesh to the bone for faster cooking.
-
17
Season the fish and stuff the cavity of the fish with fresh herbs.
-
18
If you have access to large branches of fennel or other herbs, wrap the whole fish in the branches and tie them closed before baking.
