A Lighter Lenten Fare

My only experience with cooking a whole fish goes back to summer vacations at the lake. Freshly caught perch, sunfish and small bass were caught, cleaned and fried crisp. Many a meal featured them. Later on at home, we wrapped a whole trout in foil with onions, lemon and potatoes and cooked the packet on the grill. During Lent many supermarkets feature fish not usually available. I decided I wanted to tackle a larger whole fish. Since Emeril always talks about 'if you can smell fish or ammonia in the store, go for the lamb', I decided it would be best to order something so it was fresh.

Baked Striped Bass with Tomatoes, Rosemary and Olives
Sauteed Broccoli, Roasted Peppers and Goat Cheese

I have to admit when I got the 3 pound striped bass home, I was feeling a bit overwhelmed. First I had to find a pan long enough to accommodate the creature. Then it was time to get started. Thinly sliced lemons and yellow onion were laid in the pan forming a bed for the bass. The fish was salt and peppered and the cavity filled with more lemon, onion and sprigs of fresh rosemary. Over the top slices of tomato cover the fish. Chopped kalamata olives and chopped rosemary were added along with a drizzle of EVOO. White wine is poured over all and roasted uncovered for about 20 minutes. More EVOO is added and the broth spooned over the fish and returned for another 15 - 20 minutes The fish flaked away into nice fillets. The broth and vegetables are spooned over. A very nice dish. Reheated on Sunday it was still tasty.

The broccoli dish went very will with the fish. Satueed with garlic until crisp but tender. Cut up roasted jarred red pepper is added with chopped green olives, parsley, green onion, dried marjoram, lemon juice, salt and pepper. When heated through it is served with crumbled goat cheese.

After last weeks heavier meal, this was very refreshing. I will not be intimidated by working with a whole fish again. Perhaps a red snapper next time.

Next week I will be spending a day in Galena for 'Wine Lovers Weekend' Lunch at Fried Green Tomatoes and a tour of 3 of the local winery's is planned. Will see what Sunday brings. I have some halibut I have wanted to work with. We shall see what I can come up for it.

Happy Spring!