This is the second time I’ve prepared sea perch, and I’m already growing very fond of it. Although supposedly not related to the freshwater fish of the same name, it tastes remarkably similar to the species I grew up with on the Great Lakes, and that’s a very good thing. Also, in Michigan and Wisconsin our perch were never red.
I used a different recipe for the fish this time; it’s ‘Perch with Anchovy Sauce’, like the last one, is from Mark Bittman’s ‘Fish: The Complete Guide to Buying and Cooking‘. I can’t say which I prefer, since I’m very fond of both herbs and anchovies. Right, the anchovies! Certainly a good reason to distinguish sea perch from freshwater perch: I mean, would I use anchovy with lake perch?
- four fillets of red sea perch (15 ounces total) from American Seafood Company, brushed with olive oil and minced ‘music garlic’ from Migliorelli Farm, seasoned, then broiled until the skin is crisp and the fish cooked through, sauced with olive oil heated with rinsed, filleted salted anchovies from Buon Italia until they fell apart, finished with chopped parsley from Rogowski Farm
- very young and very sweet greens (they tasted like a great dish of Tuscan bietole ), which Ron of Rogowski Farm told me Cheryl had said were White Russian kale, chopped, wilted with olive oil in which one lightly-crushed head of ‘music garlic’ from Migliorelli Farm, cut in two, had been heated, then seasoned with salt and freshly-ground pepper, and drizzled with more olive oil
- cherry tomatoes from Toigo Orchards, heated with olive oil, one hopped baby leek from Rogowski Farm, and chopped thyme from Eataly
- accompanied by whole wheat bread, ‘Integrale’ from Eataly, a wonderful addition for savoring the mix of juices or sauces
- the wine was a California white, Franc Dusak White Wine Mendocino 2014
- the music was Beethoven’s piano sonata No. 4, Op. 7, played by Soheil Nasseri