Instructions: Thaw fish, if frozen. Measure thickness of fish.

Place in an ungreased 2-quart rectangular baking dish, turning under thin edges to make even thickness. Season with salt and pepper.

Sprinkle with mint and lemon peel.

Bake, uncovered, in a 450 oven till fish flakes easily with a fork. Allow 4 to 6 minutes per 1/2-inch thickness of fish.

Using a slotted spatula, transfer fish fillets to a serving platter.

Drizzle fish with lemon juice.

NOTES : The ridges and interior tunnels of the pasta catch every morsel of this robust sauce made of ground lamb, herbs, and feta cheese.

For a more
unctuous sauce, add about 1/3 cup. freshly grated Parmesan cheese along with
the feta; combining them delivers a certain depth of flavor that rounds out
the taste of the lamb. Serve the pasta in wide shallow bowls, with toasts
made from slices of olive, rosemary, or multigrain bread.

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