LESLIE: We usually eat fish once a week, and this is the easiest cooking method ever—except, of course, fish cooked by someone else! It checks all the boxes—it’s yummy, zesty, and pretty.
And it scores high on ease of prep and clean-up. It’s also a highly versatile method that works beautifully on just about any kind of firm white fish—cod, flounder, halibut, tilapia.
For some reason, as I was writing this, I found myself singing "'Swim,' said the mama fishy, 'fast as you can,' and he swam and he swam right over the dam!"
This is perfect with a green salad or asparagus, fresh rolls, and a glass of white wine! Singing optional.
(I seem to have misplaced the photo of the ingredients, so I'm giving you a shot of my new supervisor instead!)
The Easiest Baked Fish in the World1-1/4 pounds firm white fish
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 lemon, thinly sliced.
1 tablespoon capers, optional
3 tablespoons melted butter
½ cup Panko breadcrumbs
1 teaspoon Italian herb blend
(or substitute ½ cup Italian herbed breadcrumbs)
2-3 tablespoons chopped Italian parsley
Preheat oven to 450 degrees. Line a glass or ceramic baking dish with parchment paper. Lay the fish fillets in the dish, in a single layer. Season with salt and pepper. Arrange the lemon slices on top, add the capers if you’re using them, and drizzle on the melted butter. Bake 12-15 minutes, until fish turns opaque in the center and cuts easily. Remove from oven. Mix the breadcrumbs and herbs together and sprinkle over the fish, then garnish with the parsley and serve.
The lemon slices are the eyes, and a bit of parsley fell off just right to be the nose...
Erin Murphy, manager of Murphy’s Mercantile (aka the Merc), is tuning up for Jewel Bay’s annual Jazz Festival. Between keeping the Merc’s shelves stocked with Montana’s tastiest local fare and hosting the festival’s kick-off concert, Erin has her hands full.
Discord erupts when jazz guitarist Gerry Martin is found dead on the rocks above the Jewel River. The one-time international sensation had fallen out of sync with festival organizers, students, and performers. Was his death an accident?or did someone even the score?
Despite the warning signs to not get involved, Erin investigates. And when the killer attacks, she orchestrates her efforts into one last crescendo, hoping to avoid a deadly finale.
Leslie Budewitz is the author of the Food Lovers’ Village Mysteries and the Spice Shop Mysteries—and the first author to win Agatha Awards for both fiction and nonfiction. The past president of Sisters in Crime, she lives in northwest Montana with her husband, a musician and doctor of natural medicine, and their cat, an avid bird-watcher.
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