With every dish I’ve cooked from the Les Halles Cookbook this week, each was increasingly more impressive and easier than the one previous. That this effortless entree—so far the best thing I cooked all week—involved butter, lemon, and capers is a bonus. If I were a cooking neophyte but wanted to seriously impress someone, I’m convinced fish Grenobloise-style is the dish to pull out of your bag of tricks. Add it to the growing list of reasons to fall head over heels for this cookbook.


Tomorrow: Closing out the week with chocolate mousse.