cod fillet in green sauce (described by Mark Bittman as “a Basque staple”), that is, a seasoned fillet from The Lobster Place in Chelsea Market cooked slowly for 10 to 12 minutes in a skillet with a generous amount of oil, turned once halfway through, a handful of chopped parsley added at the time; accompanied by tiny Fairy Tale eggplants, sliced in half, coated with oil, chopped garlic and fresh oregano, both from the Greenmarket, then quickly grilled on a ribbed cast-iron pan; and slices of Rustic Italian bread from Amy’s in Chelsea Market
