The easy way to make a lot of steamed fish at once — in the oven.

I grew up with Chinese-style steamed fish — both as a focal point of a celebratory banquet meal or an everyday staple made by my Mom on a harried weeknight.

But the one thing I always found challenging was trying to steam a large amount of fish to feed a hangry, hungry crowd.

After all, a stovetop bamboo steamer only holds so much. You could always stack two or three atop one another to steam more fish. But what if you only have the one steamer basket?

Enter a genius solution by recipe developer Julia Turshen in her new cookbook, “Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers” (Chronicle Books), of which I received a review copy.

With more than 125 recipes, she shows off her flair for making delicious food a no-brainer in recipes that include”Chicken and Roasted Tomato Enchiladas,” “Pressed Broccoli Rabe and Mozzarella Sandwiches,” and “Applesauce Cake with Cream Cheese and Honey Frosting.”

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