I found these beautiful striped bass at the Palisades Farmers Market, and couldn’t resist.
Aren’t they stunning! So fresh!
First, I trimmed off the pointy fins:
And on the top, too:
And then I removed the bones on one of them to make a pocket for stuffing:
I decided to leave the bones in on the other to do a test to see which tasted better. (The bone, actually!)
Chopping tarragon:
Slicing fennel on the baby mandoline:
Big, pretty orange:
I baked in the glass dish above for about 12 minutes.
Divine.
One year ago: Recipe: Van’s Cole Slaw
Two years ago: The Farm Takes a Road Trip to Hudson for Memorial Day Weekend
Three years ago: The Last of the Sour Cherry Preserves.
Four years ago: Dinosaur Barbecue Beans.