With summer heat still upon us, I am SO in love with this relaxed, easy recipe from Cook This Book by Molly Baz. Fish, slow roasted in a low oven and served alongside citrusy, cool, crisp salad on a crunchy tostada or scooped up with tortilla chips? Count me in! This gives me huge beachside vibes of winter holidays in Mexico. Sitting under an umbrella, eating ceviche and sipping on a cold beer or pina coladas. I can’t say enough about the recipes in Molly Baz’s new cookbook Cook This Book. It’s quickly becoming my favorite new cookbook of the year. For my full thoughts on the book, see my previous post mixed berry crisp with cornflakes.
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