A Wednesday night. The fridge is half empty, and you have no desire to spend an hour in the kitchen. This is exactly why this recipe exists — four ingredients, one sheet pan, and the oven does all the work for you.
Imagine the fillets coming out of the oven: a light caramel-colored cornmeal crust, slightly grainy if you brush the surface. The white flesh flakes away in large pieces as soon as you touch it with a fork. The smell that wafts out of the oven when you open the door — toasted flour, warm, with something slightly smoky if you used smoked paprika. Not spectacular. Just really good.
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