Name: Pan-Baked Lemon Sole with Spinach, Olives, and Tomatoes
Yield: Makes 4 servings
Ingredients: 2 garlic cloves, sliced; 5 tablespoons extra-virgin olive oil; 1/2 cup Chardonnay or other dry white wine; 1 (28- or 32-oz) can whole tomatoes in juice; Fine sea salt to taste; 1/2 cup brine-cured black olives (3 oz), pitted; 1/4 cup packed fresh basil leaves; 1 flat anchovy fillet; 4 (7-oz) lemon sole fillets; 5 oz baby spinach

Jamie Oliver calls this "another great pan-baked recipe that is perfect for coping with lots of people without a huge deal of effort." Oliver uses plaice, a popular flatfish in England favored over flounder, but lemon sole is a good substitute.

Active time: 45 min Start to finish: 1 hr

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

London Fog Brownies

Yes, brownies can—and should—be made with white chocolate.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.