Fish in Farmers' Market Mode

Sometimes in the heat of summer fresh fish is the appealing protein option. And at this point in time, it can be local. Even sold at your friendly neighborhood farmers' market. So if you get yourself some, a white fish especially (cod, haddock, hailbut, sole, bass, flounder, red snapper....), consider cooking it with a pile of vegetables and greens (e.g.herbs).

A good way to go for example is preheat your oven to 400º and then saute a large onion or two in butter, freshly ground black pepper and your favorite spice: for Moroccan flavor that would be cumin, ground ginger and turmeric, for hints of Greece that would be oregano, Turkey might be oregano with a pinch of cinnamon. At any rate, saute the onions maybe 7 minutes until they're soft and translucent and covered with the spice. Then toss the contents of the pot onto the bottom of a baking dish and spread it evenly around.

Now dice a juicy tomato and throw it with all its juice evenly over the onions.

Give the fish a good squirt of fresh lemon juice and a dash of salt and pepper before you lay it on the onions. Dice another juicy tomato and throw it with all its juice over the fish. Drizzle on a hit of olive oil.

You have two topping choices: cilantro with chili or dill/parsley with pistachios and feta.
For the first: in a food processor, chop up two bunches of cilantro with two large smashed garlic cloves, 1/2 tsp sea salt, 1 serrano chili minced, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 2 tbsp paprika, 1/2 c olive oil and the juice of a large lime. Spread this all over the fish, drizzle atop a hit of olive oil and roast at 400º 10-20 minutes depending on thickness of fish.

For the second option: in a food processor, chop of a bunch of parsley with a bunch of dill and a few sprigs of mint, two large garlic cloves, 1/2 tsp sea salt, 1/4 tsp red pepper flakes, 1 tbsp roasted pistachios, 1/4 c crumbled feta, freshly ground black pepper and 1 tbsp fresh lemon juice.  Spread this on the fish, drizzle with olive oil and bake at 400º 10-20 minutes depending on thickness of the fish.


Now if you have a second rack in that oven, you can also make potatoes to go with your fish.
Thinly slice the freshest thin skinned tennis ball sized potatoes you can find at the market--maybe 2 per person. Lightly oil a baking sheet and spread the potatoes on in a single layer. Salt them and drizzle them with olive oil (which conducts the heat into them). Sprinkle on a tbsp of dried rosemary. If you have fresh wait to use it until the end so it doesn't burn.  Roast these potatoes at 400º about 20 minutes or until they are lightly brown and crispy.  Top with chopped fresh rosemary and a good pinch of sea salt.

Now all you need to complete a delicious, nutritious and stunningly colorful meal is a good ear of corn per person and/or a tart cucumber/red onion salad with fresh dill. 

What a way to say aloha and olé to summer.