Need a Little Sunshine? This Weeknight Fish Has It in Spades.

These roasted fillets in sizzling brown butter are zipped up with nori oil, capers and, of course, plenty of lemon.

When I saw a copy of Danielle Alvarez’s cookbook, “Always Add Lemon,” I knew I’d found a kindred spirit in the kitchen. That title is also my mantra, and a squeeze of lemon, my secret weapon. It’s the finishing touch that brightens nearly everything I cook, whether it’s a sheet pan of roasted vegetables or a sizzling platter of sausages grilled until crisp. I keep a little bowl of seeded wedges at the ready in the fridge. That way, when my braised lentils or pan of pasta needs a jolt, I can squirt in lemon juice without having to fish out the pits. My daughter, the family salad maker, uses them nightly for dressing. She squishes a wedge into the bottom of the salad bowl, adds a pinch of salt, a few grinds of pepper, then whisks in good olive oil. (Vinegar can seem harsh when you’re used to lemon’s gentle tang.)