Serves 4

Here’s a recipe for summer: Pick up a beautiful piece of fish on the way home from the beach. Make the cheesy breadcrumbs, lay the fish in the pan, and bake for 8 to 10 minutes. You’ll barely have time to make a salad before dinner is done.

Oil (for the baking dish)

4 slices sturdy white bread, crusts removed, torn into pieces

3 tablespoons olive oil

1 tablespoon coarsely chopped fresh sage leaves

1 tablespoon chopped parsley

1 cup freshly grated Parmesan cheese

1½ pounds sole fillets

Salt and pepper, to taste

2 tablespoons lemon juice

4 lemon wedges (for serving)

1. Set the oven at 450 degrees. Lightly oil a large baking dish.

2. In a food processor, pulse the bread pieces until they form small, soft crumbs. Add the olive oil, chopped sage, chopped parsley, and Parmesan. Pulse until combined.

3. In the baking dish, place the fish, overlapping the pieces slightly to fit in the pan. Sprinkle with salt and pepper, and drizzle with the lemon juice.

4. Spread the breadcrumbs over the fish and bake on the upper shelf of the oven for 8 to 10 minutes, or until the fish is cooked through and the topping is golden. Serve with lemon wedges. Sally Pasley Vargas

Sally Pasley Vargas can be reached at sally.p.vargas@gmail.com.