When it comes to fish, my husband is definitely a picky eater. Although he likes shell fish, he is not a fan of other seafood. So recently, when I prepared pan roasted cod and vegetables topped with a light but creamy curry sauce, I expected his usual shrug, but instead, he raved about this dish!
The idea for the recipe came about serendipitously. In Paris last summer, we had arranged to meet a friend for lunch at a new restaurant, but when we discovered it was closed, we found a small café nearby. My spouse and friend ordered “steak frites,” but I chose the cod and vegetables in curry sauce. The latter turned out to be a winner—a dish with a Continue reading
Last month in Paris, I booked dinner at Semilla, a favorite Left Bank restaurant of mine. Every dish my husband and I sampled that night was beautifully prepared, but the one that stayed in my mind for days afterward was the roasted cod and Belgian endives.
The dish included fresh turmeric as well as seeds from passion fruit, neither of which was available in my local groceries. So, I made a few adjustments, using ground turmeric as a rub for the fish and replacing the passion fruit with lemon juice. Although not identical, this stateside version rivaled the French one in freshness and in taste. My husband, who is not a fan of pan-roasted fish, actually stopped between mouthfuls to declare the dish a winner. Continue reading
Typically my husband will ask late in the afternoon, “So what’s for dinner?” If red meat happens to be the anchor of our meal, his face lights up, but if I mention that fish is on the menu his disappointment is apparent. A devoted carnivore, he adores grilled steaks and chops, savors any form of lamb, and thinks pulled pork should be at the top of the food pyramid.
This week, though, when I served roasted cod fillets topped with a hearty mélange of sautéed fennel and little red and yellow tomatoes, he changed his mind, eating this simply prepared (and I might add quite healthy!) seafood dish with gusto. The colorful fennel and tomato topping, which takes only about 20 minutes to assemble, can be prepared ahead. At serving time all that is necessary is to arrange thick-cut fish fillets in a baking dish, then spoon the garnish over them. In less than a quarter hour the fish is tender, flaky, and ready for the table.
Is there a more quintessential summer dish than ratatouille? This Provencal mélange is prepared with a medley of the season’s most colorful and omnipresent produce. Last week I easily found everything needed for this dish at my local farmers’ market. Dark shiny eggplants, zucchini and bell peppers picked just that morning, tomatoes that were deep crimson inside and out, and bunches of fragrant basil all found their way into my straw basket. Continue reading