[Image: Vicky Wasik]. Credit: Serious Eats / Vicky Wasik

Cooking flour-dredged fish fillets on one side until almost cooked through before briefly cooking the other side allows for good browning without overcooking.

Using a nonstick skillet minimizes the chances of fish sticking and breaking apart, delivering beautifully intact fillets.

Adding a small amount of flour into the butter gives you a thick, perfectly emulsified lemon-butter sauce.

There are two kinds of lazy cooking. There’s the “who cares” school, in which the cook has fully given up—whatever slop hits the plate is dinner, like it or not. Then there’s the lazy approach, where the cook seeks efficiency and effortless invention. The cook still cares in this latter approach, but they also know that not every meal needs to be a Baroque masterpiece.…