broiled ocean perch, anchovy, savory, dandelion; trifolati



We’re back from California, and I’m back happy to haul local seafood (caught by others) onto our dinner table.

  • four red-skinned ocean perch fillets (18 ounces) from American Seafood Company, rinsed, and dried, both sides brushed with 2 tablespoons of olive oil mixed with a total of little more than one  teaspoon of a chopped spring garlic from Berried Treasures Farm, the fish seasoned, also on both sides, with sea salt and freshly-ground black pepper, placed inside an enameled cast iron pan and broiled, skin side up, 4 or 5 inches from the flames, for about 4 minutes, or until the skin had become crisp and the fish was cooked through, finished on the plates with a sauce that had already been prepared by gently heating 2 salted anchovies from Buon Italia, rinsed and filleted, in a bit of olive oil over a very low flame for 3 or 4 minutes until they had fallen apart, the sauce kept warm while the fillets were broiled, the perch arranged on the plates on a bed of wild dandelion from Berried Treasures Farm, garnished with chopped fresh summer savory from Stokes Farm, and with Whole Foods Market organic lemon wedges served on the side


  • zucchini trifolati, prepared roughly along the lines of the recipe in “Italian Too Easy“, although the ingredients reduced in amounts, made with small yellow zucchini (the yellow variety in the image of summer squash above) from Eckerton Hill Farm, grape tomatoes from Kernan Farms, fresh spring garlic from Berried Treasures, and fresh spicy oregano from Windfall Farms, the preparation allowed to rest 15 minutes before serving
  • the wine was an Italian (Piedmont) white, Banfi Gavi Principessa Gavia 2016, from Flatiron Wines
  • the music was that of Mozart’s contemporary, Josef Myslivecek (1737 – 1781), the album ‘Il Divino Boemo‘ (love the cover image)