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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Large oval cocotte — whole leg of lamb, big batch braises
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Provençal olive paste — crostini, sandwiches, pasta, fish topping
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Large oval cocotte — whole leg of lamb, big batch braises
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Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chili pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan. 2. Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.