Roasted Fish

• 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

1. Heat oven to 400 degrees.
2. Measure fish fillets at the thickest part.
3. Drizzle fish with olive oil, sprinkle with salt and pepper and place on a rimmed baking sheet, skin side down if you've left the skin on.
4. Roast fish for 10 minutes per inch of thickness, until the fish is opaque and tender when pierced with a fork but before it starts to flake.
5. Serve with lemon wedges, drizzled with more good olive oil.

fish, extravirgin olive oil, salt, black pepper, lemon wedges

Taken from cooking.nytimes.com/recipes/1017701 (may not work)