Cook Like a Rock Star - Anne Burrell [63]
MISE EN PLACE
3 or 4 Yukon gold potatoes, sliced ⅛ inch thick (a mandoline works well here)
6 cloves garlic, 4 smashed and finely chopped, 2 just smashed
1 bunch of fresh oregano, half with leaves finely chopped, half as whole sprigs
½ cup gaeta or kalamata olives, slivered
Pinch of crushed red pepper
Extra virgin olive oil
Kosher salt
1 3-pound fish, such as snapper or bass, scaled, gutted, and gills removed
1 lemon, sliced
3 fresh bay leaves
½ bunch of fresh Italian parsley
1 cup dry white wine
1 Preheat the oven to 400°F.
2 In a large bowl, toss the potatoes, chopped garlic, chopped oregano, olives, and red pepper; drizzle generously with olive oil and season with salt. Arrange the potatoes and friends in the bottom of a baking dish large enough to accommodate the fish. Roast in the oven for 20 minutes. Remove and reserve.
3 Make 3 diagonal slices about ½ inch deep on each side of the fish. Season the outside and inside of the fish with olive oil and salt. Place the lemon slices, bay leaves, whole oregano sprigs, parsley, and remaining garlic inside the body cavity of the fish.
4 Pour the wine over the potatoes, lay the fish on top, and toss the whole thing in the oven for 35 to 40 minutes or until the eyeball pops out.
5 Remove the skin and bones and serve the fish over the potatoes.
This is a showstopper!
When you buy a whole fish, tell your fishmonger you want to have it scaled, gutted, and gills removed—you really don’t want to do this at home.
I think of sides as the supporting cast to a great meal. They’re the players that help bring out the best in the lead and make the whole show really interesting. Sure, you can do a lot with cooking techniques and seasonings to make a piece of fish or a steak special, but to me what makes a really great main course are the creative, super-seasonal side dishes that come with it. When I eat out, I often choose my main dish based on whatever exciting sides accompany it.
When I’m thinking of what sides to make with a main, I don’t get hung up on the idea that you have to serve a protein with a vegetable and a starch. Throwing this way of thinking out the window frees me up to be more creative. Why can’t I serve two (or even three) veggies with a piece of chicken? What’s wrong with a salad and a veg, or even two starches? Great sides don’t need to get paired up with a big hunk of meat at all—often they’re good enough to be the star of their own show. Some of the recipes in this chapter are so freaking good you may just want to serve a couple of them together with some crusty bread for dinner tonight!
I’m a big believer that you can do whatever you want in your kitchen. Breaking the rules is fun and it pushes you to try new things. And once you have permission to break the rules, why not break them all over the place? Think of what foods you WANT to eat together and don’t worry about what you think you’re SUPPOSED to put on the plate. Remember, there’s an exception to every rule and you are the chef of your own kitchen!
Perfect Green Veg … Every Time
Cannellini Beans with Pancetta & Rosemary
Swiss Chard with Pancetta & Baby Turnips
Super Creamy Cheeeeesy Polenta
Brussels Sprouts Slaw
Stewed Zucchini with Tomatoes, Oregano & Pine Nuts
Chanterelles, Fava Beans & Spring Onions
Braised Baby Artichokes
Frizzled Brussels Sprouts with Pancetta & Walnuts
Spice-Roasted Cauliflower & Jerusalem Artichokes
Yummy Lentils
Potato, Prosciutto & Fontina Cake
Pommes Chef Anne
Sweet Potato & Apple Hash
Loosey Goosey Garlic Mashers
Herb & Garlic Roasted Fingerlings
Crispy Crunchy Duck Fat Potatoes
Perfect Green Veg … Every Time
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