-You'll also find just the potatoes version in the sides section -If you're unsure how much of each ingredient to use, a good starting point is equal amounts of everything (ex. 1 tsp each)(Excluding oil, you MUST evenly coat enough oil to bake well).

Repeat these ingredients for fish, potatoes, and dipping sauce: -Salmon, steelhead trout or other fish sliced into bite sized cubes or desired shape -Salt & black pepper -Lemon zest -Thyme, rosemary, and / or dill (dried or fresh) -Dijon mustard or mustard powder -Optional ground ginger for subtle warmth -Optional pinch of turmeric for color -Optional coating of rice flour, cornstarch, or baking powder PRE OIL for added crispiness -Oil, preferably olive -Kewpie mayo for sweetness, or mayo

1. Combine desired amounts of ingredients into a bowl to create a marinade. Optional: Save some of the marinade to use as a dipping sauce. If too thick for dipping, add in additional lemon juice and / or water.

2. Slice fish into bite sized cubes (This allows for more seasoning / flavor per bite, but you can also cook the filet whole instead).

3. Coat fish in marinade and space apart evenly on a baking sheet. Optional: On a separate sheet, do the same steps with the potatoes if using.

4. Bake at 425F for 12-15 minutes for fish, 20-40 for potatoes depending on desired shape and crispiness. Fish is done when internal temp of thickest piece of fish is at 145F. Potatoes are ready when you see light browning occur on edges.