First, I cut the potatoes into even pieces and coated them in salt, pepper and olive oil before roasting them at 400 degrees. Next, I prepared the stuffing for the fish. I sliced up a shallot, a bulb of fennel, some parsley stems and a meyer lemon and seasoned them in a bowl with salt and olive oil. I then seasoned the fish and filled each cavity with a handful of the fennel mixture. The fish were roasted at 425 degrees for about 15 minutes.
For the Chimichurri, I combined parsley, mint, tarragon and chives with a clove of garlic, salt, pepper, olive oil and sherry vinegar in a blender.
For the salad, I sliced some radishes and cucumber and then at the last minute tossed them with a little wild arugula, balsamic vinegar, olive oil, salt and pepper.
Finally, at the last minute, I toasted up some homemade sour dough bread crumbs in a little butter and olive oil with salt and some chili flakes.
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