Lemon dill salmon. Perfect cold or hot for Shabat lunch.
Go to the kosher fish market and get a nice fresh piece of salmon. (If you don’t have a kosher fish market you may be able to rely on the opinions that say that all fish with red flesh may be presumed kosher.)
After washing it with cold water, marinate it overnight (or at least four hours) with lemon juice and olive oil in a plastic zip bag.
Preheat oven to 350 degrees Fahrenheit.
Remove the fish from the bag and place it skin side down on one of the disposable aluminum broiler pans you can buy in most kosher stores or general supermarkets. Dispose of the lemon juice/oil. Sprinkle dried dill over the entire exposed surface. Dill is a strong spice so don’t overdo it. One flake every 1/16 inch to 1/8 inch is probably ok. Trial and error will get this perfect after a few tries.
Cover the broiler pan with aluminum foil and bake at 350 degrees. The length of time depends on the size of the fish. For a one pound fillet I’ve found a half hour works pretty well, but ovens vary. Fortunately, salmon is pretty robust to being mildly overcooked, but don’t overdo it.
Remover the fish from the oven and let cool sufficiently to be put in the refrigerator. Before doing so, drain any liquid from the pan. This way you can heat the re-heat the fish on Shabat according to the opinion of Rov Soloveitchik. The fish also tastes great cold. It is the marinating that makes the difference: It prevents the fish from drying out.
The marinate and seasonings also work well with other types of fish; I recommend salmon as a first try because it is more robust to the errors of novice chefs!
Enjoy! You may never serve gefilte fish again ;).