One-Pot Wonders

The Lemony, Capery, One-Pan Fish We Can’t Stop Eating

May  8, 2018

As a child of the Gulf South, I grew up thinking everyone loved seafood. From juicy shrimp and salty oysters to buttery catfish and tender crab, my mom and dad were pros at preparing anything that once lived under the sea. It wasn’t until later in life that I learned fish dishes could be considered bland, smelly, or fussy. That—gasp!—not everyone loves seafood.

Maybe it’s naive, but I still think it’s possible to win over the haters—they just need the right recipe.

This will win hearts and minds. Photo by James Ransom

This salty, bright fish bake from Jodi Moreno’s newest cookbook More with Less: Whole Food Cooking Made Irresistibly Simple checks off all the boxes. It’s hands-off, with minimal cutting and just 45 minutes in the oven. It’s a multitasker, cooking not just fish but also a side of lentils (all in the same pan!). It’s a crowd-pleaser, either for a party of six or tomorrow’s lunch. And it’s flexible, adapting to whatever fish you have on hand.

Shop the Story

But most importantly, it’s flavorful. Tender roasted tomatoes melt into a warm, olivey lemon brine that keeps the fish succulent. Al dente lentils give the dish heft, while a salty lemon-caper vinaigrette zips up the volume. It’s the kind of dinner that will have you looking for bread to mop up all the sauce.

Maybe you’re the type of person who’s on the fence: Sure, you might order shrimp or flounder at a restaurant, but no way are you going to cook it at home. But that fence can’t be comfortable! Jump down on the seafood side, make this dish, and soon you’ll be spreading the gospel of fish dinners, too.

Did you grow up loving seafood or are you a recent convert? Share thoughts in the comments below!

Order now

A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

Order now

See what other Food52 readers are saying.

  • jpriddy
  • FrugalCat
Katie is a food writer and editor who loves cheesy puns and cheesy cheese.


jpriddy July 16, 2019
I have always loved seafood. Always. Clam chowder ("New England" style), shrimp in hot or cold sandwiches or on pasta, white fish in chowder or sauté, salmon barbecued or poached in wine, and little fried squid (not octopus). Heck, tuna noodle casserole! I dug for and ate goeduck just the one time when I was a little girl, and I recall it still.
FrugalCat May 15, 2018
Fantastic. An excellent recipe and the vinaigrette is out of this world. I've already made it twice- once with kalamata olives, once with green salad olives.