A lack of fully adjustable shelves and racks was an issue we had with some fridges, freezers, and dishwashers.

1 teaspoon freshly grated nutmeg.1/4 teaspoon ground cloves.

1 1/3 cups packed dark brown sugar.1/3 cup canola oil.Make the lemon curd.

In a small bowl, whisk the gelatin with 2 tablespoons of water.In medium saucepan, whisk the lemon zest, lemon juice, sugar and egg yolks.

Cook over moderate heat, whisking, until bubbles form around the edge of the mixture, about 3 minutes.

Reduce the heat to a bare simmer and cook, whisking, until the mixture has thickened enough to coat the back of a wooden spoon, about 15 minutes.Place 1 fish fillet, skin side down, on top of the bread and press lightly so that the bread sticks to the fish.

Trim any excess bread from around the fish.Season the fillet and the bread with salt and pepper.

Repeat with the remaining rouget fillets and bread..In a large nonstick skillet, heat 1 1/2 tablespoons of the olive oil over moderate heat.