Method

Herb-Seasoned Fish

1. Heat the oven to 450 degrees Fahrenheit. Mix the herbs with some salt and pepper. Heat a large ovenproof skillet over medium-high heat for about 2 minutes; add the olive oil. When it’s good and hot, dredge the fish in the herb mixture. Brown for a couple of minutes on both sides (or all sides if the roast is triangular). Add the liquid to the pan and put it, uncovered, in the oven.

2. Roast until the fish is tender, 20 to 30 minutes, turning once or twice (1-inch thick steaks of most other fish will take 5 to 10 minutes less). Regardless of the thickness, the fillet will still be firm and juicy when done but will have turned opaque inside; a thin-bladed knife will pass through it fairly easily.

3. Transfer the fish to a warm platter. If the pan juices are a little thin, reduce a bit; if they’re too thick, add a little more stock or water and cook over medium heat for a minute or two. Serve the fish with the sauce spooned over.

Five-Minute Drizzle Sauce

1. Put the oil or butter in a small saucepan over medium heat. When the oil is warm or the butter is melted, add the onion and cook, stirring occasionally, until it softens (turn the heat down if it starts to color), a minute or two.

2. Stir in 2 tablespoons water and the lemon juice and sprinkle with some salt and pepper; maintain the heat so it bubbles gently for a minute or two. Taste, adjust the seasoning, and serve on top of the fish.

Method

1. Alternatively stack the tomato and watermelon slices on a large plate or platter, sprinkling each layer with a tiny bit of salt and pepper.

2. Add thickly sliced peaches and bacon.

3. Crumble the cheese over the top and drizzle with olive oil.