The Easiest Way to Cook Fish

1/2 cup good quality olive oil

2 6-ounce pieces fish (salmon, corvina, cod, etc)

3 cloves garlic, smashed and peeled

1 lemon, peeled and cut into wedges

1 tablespoon capers

1 jalapeno, halved

2 tablespoons thinly sliced sun dried tomatoes

Kosher salt & freshly cracked black pepper

Preheat the oven to 400 degrees. Season the fish on all sides with salt and pepper. Place the fish into an oven-safe baking dish. I prefer ceramic over glass baking dishes for this method, as they hold heat more effectively. Drop the garlic, lemon skin, capers, and jalapeno around the fish. Feel free to substitute any aromatics you have hanging about the kitchen like ginger, olives, herbs or bay leaves. Generously drizzle all with olive oil. Roast in the oven for 5 minutes. Once the oil is bubbling along the sides, remove from the oven and spoon the hot oil over the fish to coat it with all the goodness. Sprinkle with the sun dried tomatoes, if using. Return to the oven and continue baking until the fish is opaque and easily flakes on the edge. Timing will depend on the thickness of the fish. If you are cooking a thin fish like trout or sole, it will only need 2 minutes more in the oven. If using a thicker fish like my cod, it will cook for 5-7 minutes more. Serve immediately with a lemon wedge.