Transfer to shallow dish large enough to hold fish in one layer.

Using higher heat and a shallow dish, said one recipe, would bring the total time down to a mere five hours.

Put them skin side down in a shallow baking dish.

Place them in a shallow dish and refrigerate until ready to serve.

Place in a shallow dish and let stand for 20 minutes.

Pour into a shallow dish and set aside to cool.

Spread two tablespoons of the oil in a shallow baking dish large enough to hold the fish.

Lay them in a shallow dish just large enough to hold both.

Squeeze the lemon into a wide, shallow dish, and top with cold water.

Place in a shallow dish and cover with cling film until needed.