I’ve been in the mood for fish all week, so last night we made it happen. Starting with some wild caught Dover sole and a cast iron grill pan, we drizzled the fish with olive oil and then rubbed it with a paste made from parsley (a medium-sized bunch), garlic (3 cloves), olive oil (1 T), and the juice of one whole lemon.
Before going into the oven.
We started it out in the oven at 400 and switched it to broil for the last eight minutes or so. In the meantime, we threw some asparagus into the oven as well, coated in olive oil and minced garlic with a scattering of slivered almonds.
The fish came out perfectly.
Dover sole with lots of parsley.
As did the asparagus.
Roasted asparagus with garlic and almonds.
We served it with hunks of the best bread I have had in a while.
Friday night dinner.
I picked up this loaf of bread from Blue Hill Cafe earlier this week while on a visit to Stone Barns Center for Food and Agriculture. [Sidenote: This nonprofit farm is too cool. Check out Danielle's beautiful photos of our walk around the grounds.] Crusty on the outside, incredibly soft on the inside. It sort of inspired me to get back into the habit of making a weekly loaf of bread. When this loaf is gone, of course.
And now, let the weekend begin! I’m running the City Parks 4 mile race in Central Park tomorrow, so it will probably be a low-key Saturday night. Maybe a movie… any good ones out right now? Let me know!
