This was a recipe from Food and Wine, but in the magazine the fish is baked on top of thin slices of potato and tomato that have already been baking for a while. By getting rid of that I made this a pretty quick dish.

Sunday morning I smashed two garlic cloves and about a third of a jalapeno, minced, with some salt in the mortar. Added a couple tablespoons of olive oil, the juice of half a lemon, cumin, paprika and chopped fresh cilantro and stirred it all together. Spread half of that over the non-skin-side of a 1/2-pound striped bass filet and put it in a baking dish in the fridge. When we got home for lunch, I popped it in a 475 degree oven for 15 minutes. Served the extra charmoula on top; I think the fresh herby-crunchy-spiciness was key to the dish. It made just enough for Todd and me.