- 4 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
Recipe Link: https://cooking.nytimes.com/recipes/1017701-baked-fish?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=3
Recipe courtesy of Melissa Clark for the New York Times. Photo courtesy of the New York Times.