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lemon wedges and, if desired, sprinkle with grated Parmesan.

Fish with Herbes de Provence

    The term
herbes de Provence
refers to the mix of herbs commonly used in southern French cooking. These include basil, thyme, chives, oregano, sage, rosemary, lavender, and dill, and can be used in almost any combination. You can purchase a premixed jar of herbes de Provence and use that in place of the herbs designated in this recipe. Any white fish tastes great in this dish. Try this with cod, sole, roughy, or snapper.
SERVES 2
    Olive oil spray
    1 lemon, thinly sliced
    5 garlic cloves, sliced
    ½ to ¾ pound white fish fillets
    1 tablespoon fresh thyme leaves, or 1 teaspoon dried
    1 tablespoon chopped fresh basil, or 1 teaspoon dried
    3 or 4 fresh chives, minced
    3 or 4 medium red potatoes, sliced into ½-inch rounds
    8 to 10 mushrooms, sliced
    2 cups fresh or frozen cut green beans, or 1 small zucchini, sliced
    1 tablespoon drained capers, optional
    Preheat the oven to 450°F.
    Spray the inside and lid of a cast-iron Dutch oven with olive oil. Arrange a third of the lemon and garlic slices in the bottom of the pot. Add the fish in a single layer (cut the fillets into pieces, if necessary) and top with another third of the lemon and the rest of the garlic. Sprinkle most of the herbs over the fish, keeping some in reserve.
    Add the potatoes, mushrooms, and beans in layers, sprinkling with the remaining herbs, until the pot is full. Top with capers, if desired.
    Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately, garnished with the remaining lemon.

Fish with Hong Kong Sauce

    When my husband and I were in Hong Kong on what would turn out to be our engagement trip, we became devotees of a local diner that served this ketchup-based sauce over almost anything. We Americans tend to recoil at the thought of serving the lowly condiment ketchup with anything besides hamburgers and French fries. In this recipe, ketchup is used as a subtle accent, so for the best and freshest flavor, choose a high-quality organic ketchup.
    This Glorious One-Pot Meal is fabulous with a fillet of salmon or tuna, but you can use chicken or beef instead. It’s hard to resist this mouthwatering sauce. Substitute any vegetables you wish; just try to provide a rainbow of green, red, and yellow vegetables to maximize nutritional value.
SERVES 2
    2 teaspoons sesame oil
    ¼ medium onion, chopped
    4 garlic cloves, minced
    1 cup white rice
    1 to 1½ teaspoons Asian chili paste
    ½ to ¾ pound fish fillets or steaks
    Sea salt and freshly ground black pepper
    1 tablespoon white wine or sherry
    3 tablespoons ketchup, preferably organic
    1 tablespoon minced fresh ginger, or ¼ teaspoon ground
    1 tablespoon sugar
    1 teaspoon cornstarch
    cups fresh or frozen cut green beans
    10 to 15 asparagus stalks, trimmed and cut into thirds
    ¾ cup shredded red cabbage
    Preheat the oven to 450°F.
    Use a paper towel to wipe the inside and lid of a cast-iron Dutch oven with the sesame oil.
    Spread the onion and garlic in the pot.
    Add the rice to the pot with 1 cup plus 1 tablespoon water and ½ teaspoon of the chili paste. Stir to make an even layer of the rice. Place the fish on top, skin side down. Lightly season with salt and pepper and add the wine.
    In a small bowl, mix the ketchup, ginger, about ½ teaspoon salt, the sugar, cornstarch, ½ to 1 teaspoon chili paste, and 3 tablespoons warm water. Whisk well to dissolve all of the ingredients, especially the cornstarch.
    Layer the green beans and asparagus over the fish. Drizzle half of the ketchup mixture evenly over the top. Cover with the cabbage and pour the rest of the ketchup mixture over all.
    Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately unless the rice is still crunchy. If this is the case, remove the pot from the oven and let it sit with the lid tightly closed for an