Fresh fish is most readily available on the weekend, which coincides with the most welcome moment to relax while cooking. A lazy Sunday is just the right time to chop and mix herbs, onions and garlic, in anticipation of oven-baked white fish served in the late afternoon. In the following recipe I utilize the Norwegian cod fish called skrei, in season January through April.  Skrei may be replaced with sea bass or any other commonly available fresh white fish. Merluzzo can be found at the fish markets of Italy.

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