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Keep fresh herbs alive 3x longer — water reservoir design
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Keep fresh herbs alive 3x longer — water reservoir design
Ceramic mechanism grinds wet and dry salt without corroding
Foundational understanding of the four elements of good cooking
Cultural history of salt — the mineral that shaped civilization and cuisine
Adjustable stand — hold cookbook or tablet at eye level while cooking
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set an oven rack in the top position, slide in a cast-iron griddle, and turn on the broiler. let the griddle heat for 15 minutes. meanwhile, for the herb mix: toss the parsley, dill, and chives together in a small bowl. pour the butter into a soup dish. dip each piece of fish into the butter to coat it on both sides, then lay the fish down on a work surface and season with salt and white pepper. divide the herb mix among the 4 fillets, sprinkling it evenly. sprinkle each fillet with about 1 teaspoon bread crumbs and pat the coating onto the fish. drizzle each fillet with a little butter. set the fillets skin side down on the griddle. you'll hear an immediate and very satisfying sizzle. broil the fish for about 3 minutes, until the crumbs are toasty and caramelized. shave fresh lemon zest over the top and serve with lemon wedges on the side.