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This quick and easy fish bake is one of the first things we learned to cook after college, setting up house on our own. It seemed exotic at the time; now it's a pleasant, familiar standby on a busy weekday evening.

It's sweet and spicy, salty from the soy sauce and melting in the middle. We use tilapia since it's the most easily available thin white fish these days, but any thin fish fillet would do. It does, we admit, heat up the oven, but only for about 15 minutes! It makes great leftovers, too...

Ginger and Cilantro Baked Tilapia
serves 2, or 1 with lunch leftovers

2 large tilapia fillets (or similar thin white fish) - about 3/4 pound
1 jalapeno pepper (optional)
3 garlic cloves
1 inch grated ginger (1 tablespoon)
2 tablespoons soy sauce
1/4 cup white wine
1 teaspoon sesame oil
1/3 cup chopped cilantro
Scallions, chopped for garnish
Extra cilantro, to garnish

Heat the oven to 475ºF. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.

Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Whir until blended. Pour the sauce over the fish, rubbing it in a little. Bake for about 8 minutes, or until the fish flakes easily and is cooked through. It will be very moist and gelatinous, still.

Serve immediately over brown rice, garnished with scallions and cilantro.