Anticiplate

Sometimes, a recipe seems to just speak for itself.

Or, maybe I just not in the mood to write about it tonight. Or, maybe it is because I have another blog that is hoarding my mental time and attention. Probably the latter.

This recipe comes from a lovely book that I found (by chance) called Cooking for Mr. Latte by the oh. so. beautiful, Amanda Hesser. I guess I am dense or something because I was already following her on Twitter (without knowing it was the same person), and her book was written in 2003 (ages ago in the food memoir world). People. Where have I been?

Her book reads similar to Molly Wizenberg’s book that I loved oh. so. much, as well. Both of these women captured me with their love affairs with food. For a second, it even made me want to write a book of my own. For a second.

They also made me hungry almost the ENTIRE time I was reading the book. But, I resisted on the eating-while-reading habit. It is better for an injured ballerina who can’t dance right now.

But I can cook, and was intrigued by Miss Hesser’s Olive Oil poached halibut because as I have said before, I only cook fish one way: in parchment paper. It is fool-proof, and doesn’t make my house smell like the Filet-O-Fish from Mickey D’s. But, I think Amanda Hesser is on to something here. This my newest method of “fishing”. Amanda says,” If you spoon continuously, the fish cooks so slowly that it is impossible to overcook.”

Miss Hesser also says the quality of ingredients is BEYOND important. There are not many ingredients in this recipe, so the quality of the food really needs to shine. Use a GREAT olive oil (at least 15 dollars or more), and preferably organic. Your vegetables need to be fresh, and organic, and hopefully purchased from your local farmer’s market at the peak of their season. Plus, you will only be seasoning them with kosher salt, and freshly cracked pepper. Same goes for the basil pesto. The ingredients are fresh basil (usually the best the day it is picked), almonds, and again, the GREAT olive oil.

I know this seems SNOTTY, but it is worth it in the end. I believe that it is better to use in season, fresh food, that can speak for itself. It is more fun that way too.

Serves 4

Prep time: 15 minutes

Cook time: 15 minutes

*Adapted from “Cooking For Mr. Latte” by Amanda Hesser

1 c. packed basil leaves

10 blanched almonds

A small clove of garlic (the smallest one on the bulb)

Kosher salt

Freshly cracked black pepper

About 1 c. excellent olive oil (I used terra medi olive oil)

Farmers market baby vegetables, (yesterday I found baby carrots, fennel, beets, and turnips)

4 (4-6 oz.) filets of halibut, branzino, red snapper, or black cod

Preheat oven to 350 to roast your vegetables. Toss the vegetables in some oil and salt and pepper. Set aside until ready to begin the fish.

Finely chop the basil leaves, and crush the almonds with the back of a heavy metal pan in a plastic bag. Combine basil, garlic, and almonds in a mortar and pestle. Grind the mixture until it is bruised and broken down. Add about 1/4 c. of olive oil until the mixture is easy enough to pour from a spoon. Season with salt and pepper to taste. Set aside.

Now, for the fish. Season lightly with salt and lay it in a non-stick skillet large enough to hold the fish in one layer (it would also be a good time to put your veggies in the oven). Pour enough olive oil into the pan to cover the fish half-way up the filet. Heat the pan over medium-low heat. Make sure that the oil is always just gently bubbling. When the fish begins to turn opaque, start continually spooning the olive oil over the fish until the fish is cooked through (about 15 minutes).

To serve, lay a filet on each plate. Surround with the baby veggies and spoon some basil sauce over the top. An impressive, yet light and easy meal.