EmailFrom the store to the kitchen to the table: The Basics outline the steps that get you from raw ingredients to your dinner tonight, free of complicated techniques. It’s a method you’ll remember and whip out whenever you like. It is the most basic way to make the thing you’re making.
WHAT YOU’LL NEED:
- • parchment paper
- • scissors
- • a baking sheet
- • one (6-ounce) firm-fleshed white-fish fillet, such as halibut, cod, or haddock (the fillet should be between 3/4 inch and 1 1/4 inches thick)
- • olive oil
- • salt and freshly ground black pepper
- • half a bay leaf (optional)
- • a few sprigs of fresh herbs, such as chives, parsley, tarragon, or chervil (optional)
- • a tablespoon of butter
- • three thin lemon slices
- • a tablespoon of dry white wine or water
