I tried baking smelts for the first time this week, and I found myself charmed by the simplicity of the technique. I was surprised by how well the fish held up to the oven heat — usually, I'd expect them to dry out, but the butter and breadcrumbs created a lovely, crispy topping that kept them moist underneath. The mace was a delightful touch; it added a warm, slightly sweet flavor that I wouldn't have thought to pair with fish. This recipe is perfect for a weeknight cook looking to impress without too much fuss. The hardest part was finding smelts, but once I did, the rest was a breeze. I served them with a side of steamed greens and a simple vinaigrette. The fried parsley garnish added a nice crunch and a pop of color. I'll definitely be making this again when I'm craving something elegant but easy. Next time, I might try a splash of white wine in place of the lemon juice, just for fun.