I’ve shared my fish phobias with you before – let’s not dwell there… But this one’s so easy a kid could do it! From Chef John Besh’s “New Orleans“ on PBS, you don’t even need a recipe for this one. Buy some filets of a white flaky fish (he used red snapper). If not already in portion sizes, divide it yourself, keeping the size of a slice of bread in mind. There’s a reason for that Lightly season each portion with a little salt, pepper and tarragon, or other herb of your choosing (dill?). Set aside as you count out your bread slices – one per portion. Regular old white sandwich bread works well, or whole wheat if you’re so inclined. Roll each slice out as thin as you can. Lightly butter one side, and place the fish on top of the unbuttered side, pressing down slightly. Trim the bread around the outline of the fish so that they’re a pretty good match. On your heated, wide, flat, preferably nonstick skillet, place each portion butter-side down. Remind you of cooking grilled cheese? Exactly! Cook until the bread is toasted to your liking. Drizzle or brush a tiny bit of olive oil on the fish, and gently flip over. Give it just a minute or so, and voila! He served it bread side down in a “pool” of hollandaise (which he prepared first!), alongside a salad made of orange and fennel. If you’re feeling extravagant, garnish the fish and sauce with small boiled shrimp. Kind of gives a new meaning to “breaded” fish, doesn’t?