Baked Fish

Baked Fish

From the New York Times 


fish fillets or steaks of any kind of fish, skin on or off to taste

Extra-virgin olive oil

Fine sea salt

Black pepper

Lemon wedges, for serving


Heat oven to 400 degrees. Measure fish fillets at the thickest part. Drizzle fish with olive oil, sprinkle with salt and pepper and place on a rimmed baking sheet, skin side down if you’ve left the skin on.

Roast fish for 10 minutes per inch of thickness, until the fish is opaque and tender when pierced with a fork but before it starts to flake. Serve with lemon wedges, drizzled with more good olive oil.