A month ago, we decided to celebrate Elizabeth’s new job by spending her last free Saturday being creative in the kitchen. In an earlier post, we told you about our trip that day to A1 Fish Market to grab a whole fish or two. They required a little bit of dressing (I used shears to remove all the fins and a large knife to chop off the head and remove the remaining scales. Luckily, the Good Eats ep about whole fish prepared me for this task). Elizabeth had some fun photographing the dynamic duo below.
I had initially pictured a large snapper-like preparation for my catch, but after being talked into the croakers, I altered the game plan. We found a recipe suggesting a layer of blended onion and spices be applied to the dressed fish, then a coating of breadcrumbs and a joint in the frying pan is all that was required. Thinking simple is best, we proceeded thusly.
We opted for a first pasta plate, a simple variation of a Mario Batali dish. Little more than onions cooked with pancetta and red pepper flakes served with fettuccine, this can be a meal unto itself. The only reason I don’t serve it more often is that the pancetta is so delicious, I eat unending amounts of it whenever it’s available. Of course, top with parsley and Parmesan cheese.
As you can see above, the final second plate contents were the fishies, some roasted carrots and grilled spring onions which we found at the market and had to have. Grilling these guys is a traditional Spanish prep and usually a Romesco sauce is applied. Fans may recall that yes, we have done that before. As for the carrots, that’s a post for another time and I think I’ll hand that one off to Elizabeth.