Free The Can't Cook Book: Recipes for the Absolutely Terrified! by Jessica Seinfeld

remaining 1 / 8 tsp. pepper (about 6 turns on a pepper mill).
     

    3.   Roast until the fish flakes easily when pierced with the tip of a paring knife * and the tomatoes are softened, 18 to 22 minutes.
     

Succulent Lemon-Thyme Salmon
    ACTUAL WORK TIME: 5 minutes | TOTAL TIME: 15 minutes | SERVES: 4
     
    Tackle this. You’ll make this meal over and over again.
     
    3 lemons
    24 sprigs thyme
    4 pieces skinless salmon fillet (6 oz. each)
    1 tsp. e.v. olive oil
    1 / 2 tsp. kosher salt
    1 / 8 tsp. freshly ground black pepper
    Tools needed: rimmed sheet pan, cutting board, chef’s knife, measuring spoons, kitchen timer, paring knife.
    * How-to:
    Check when fish is done
Don’t Panic: Using your broiler is up there in the “this is scary” department—let’s fix that.
     
    1.   Heat the broiler (with the oven rack about 4 inches from the top).
     
    2.   Wash the lemons. Cut off the ends from 2 of the lemons. Slice those 2 lemons into rounds—try to get 6 slices per lemon. Arrange the 12 slices on your rimmed sheet pan in 4 rows of 3. Wash and dry the thyme sprigs. Top each row with 6 sprigs.
     
     
    3.   Wash the salmon and pat dry with paper towels. Lay the salmon on each lemon-thyme bed, tucking the thyme under the salmon so it doesn’t burn. Measure, drizzle , and rub the tops of the salmon with oil ( 1 / 4 tsp. per piece). Measure the salt, then pinch and sprinkle over the tops. Then season the tops with the pepper (about 6 turns on a pepper mill).
     
    4.   Slide the pan under the broiler. Set the timer for 5 minutes. After 5 minutes, pull the pan out to check the fish for doneness: you want the tops of the salmon to be golden brown. To check the inside: the salmon should flake easily when pierced with the tip of a paring knife. * If you would like to cook it longer, it can go back in the oven for 2 to 5 minutes more, depending on the thickness of the salmon and the strength of your broiler. Cut the extra lemon into wedges and serve with the salmon, for squeezing.
     

Bread Crumb Bass
    ACTUAL WORK TIME: 15 minutes | TOTAL TIME: 30 minutes | SERVES: 4
     
    You only break out the knife once, so my most beginner friends worship this recipe. You can accomplish this one.
     
    6 medium shallots
    2 T. e.v. olive oil (1 T. + 1 T.)
    4 pieces skinless striped bass, fluke, or tilapia (6 oz. each)
    1 / 4 c. dried bread crumbs
    1 tsp. dried oregano
    1 / 4 tsp. kosher salt
    1 / 4 tsp. freshly ground black pepper
    Tools needed: cutting board, paring knife, rimmed sheet pan, measuring cups and spoons, small bowl, paring knife, kitchen timer.
    * How-to:
    Slice a shallot
    Check when fish is done
Don’t Panic: Peeling and slicing the shallots is no problem for you.
     
    1.   Heat the oven (with the oven rack in the middle) to 400°F. Cut off the stem end of each shallot and peel. Thinly slice the shallots into rounds and separate into rings (I promise this is the hardest part!). * Transfer to a rimmed sheet pan and drizzle with 1 T. of the oil. Toss with your hands and arrange in a single layer.
     
    2.   Wash the fish and pat dry with paper towels. Place on top of the shallots.
     
    3.  In a small bowl, combine the bread crumbs, oregano, salt, pepper (about 12 turns on a pepper mill), and the remaining 1 T. oil. Sprinkle and pat about 1 T. of the crumbs over each piece of fish. Transfer to the oven and bake. You know it’s done when the fish flakes easily when pierced with the tip of a paring knife, * the bread crumbs are golden brown, and the shallots are tender, 15 to 20 minutes. If you are using fluke or tilapia, bake for 12 to 15 minutes. Serve the fish over the shallots.
     

Perfect Halibut over Spinach
    ACTUAL WORK TIME: 10 minutes | TOTAL TIME: 25 minutes | SERVES: 4
     
    You get your side dish and your main course made at the same time. Light, delicious, and also great for you. Love. It.
     
    1 clove garlic
    10 oz. fresh baby spinach (about 12 packed c.)
    1 T. plus 1 / 2 tsp. e.v. olive oil
    3 / 4 tsp. kosher salt