Oven-Fried Sand Dabs or Rex Sole

First, make the mayonnaise (see below) and set it aside. Preheat the oven to 500 degrees F. Brush a baking sheet with a little olive oil and set it aside.

Put the bread crumbs and parsley on a plate, season generously with salt and pepper and use your fingers or a fork to mix together. Season the fish all over with salt and pepper and then press each one into the bread crumbs, turning to cover the fish on both sides.

Set, light skin side down, on the baking sheet. Drizzle the remaining olive oil over the fish. Cook until the flesh begins to separate from the bones, about 6 minutes.

Serve immediately, with a wedge of lemon and a spoonful of mayonnaise alongside.

For Caper Mayonnaise: Put the mayonnaise, mustard and olive oil in a small bowl and whisk until smooth. Stir in the parsley, lemon juice, capers, garlic and several turns of black pepper. Taste; add salt if needed.

Cover and refrigerate until ready to use.

Recipe Source: adapted from "West Coast Seafood" (Sasquatch books, 1999) by Jay Harlow.