Courtesy of Chef Antonio Morichini. All dishes serve four.
Branzino or stripped bass, one 10 oz filet portion per serving
8 spears of medium asparagus
2 red peppers, cored and cut into wide strips
1 red onion, halved and cut into strips
8 fresh bay leaves
Extra-virgin olive oil
Flour for light dusting
Pre-heat oven to 360 degrees
Discard the skin from the fish filets. With a small, sharp knife, make a small hole in each fish filet, red pepper strip and onion strip.
Using the asparagus as a skewer, alternate fish, red pepper, onion and bay leaves
(factor two skewers per person).
In an ovenproof pan, heat oil until just hot. Lightly dredge skewers in flour, gently shaking off any excess (this prevents the skewers from sticking to the pan).
Cook one side lightly on top of stove, and finish in oven for six or seven minutes depending on thickness of fish.
1 pound of washed baby spinach
4 cloves of garlic, smashed
6 Tablespoons of extra virgin olive oil
Heat oil in sauté pan with smashed cloves of garlic. When the garlic turns golden, remove and set aside. Add the spinach to the flavored oil and sauté until wilted.
1 pound Idaho potatoes
1 small boiled or roasted red beet, peeled
2 ounces of grated parmesan cheese
6 ounces of milk
2 ounces of butter
Boil potatoes until tender
Combine and heat milk and butter until warm (do not boil)
Place potatoes, beet, milk, butter and cheese in food processor. Pulse until smooth.
2 shallots, chopped into fine dice
4 Tablespoons of extra-virgin olive oil
1 pound of fresh or frozen green peas
2 cups of vegetable stock
One sprig of mint leaves
In a deep sauté pan, sauté shallot over low heat until translucent
Add peas, vegetable stock to cover, mint, salt and pepper to taste
When the peas are soft, blend all and strain. This will be a concentrated sauce.
Plate fish skewers with a serving of spinach and potatoes, and drizzle with pea sauce.