Eating well can be cheap. It’s a cinch. Pan-fried fish, garnished with fresh herbs, takes no more than 10 minutes. We all have ten minutes to prepare a home cooked meal. No excuses.The below recipe was, as usual, inspired by Alice Waters and her marvelous book titled The Art of Simple Food.
First, pour yourself a cool, herby glass of the 2006 Gerard Villet Arbois Chardonnay(Savio SoaresSelections $22). The round texture of the wine is a nicejuxtaposition to the cut and precision of this dish. Serve this wine cool, but not cold. The warmth of the room will reveal its subtle secrets.
Heat a heavy bottomed pot with olive oil over medium high heat. When the oil is sizzling, toss in a fillet of stripedbass, skin side down, for 6 minutes. Then flip and cook for another minute or until done. On the side, whisk in a bowl 1 tablespoon lemon zest, 1/4 cup olive oil, and two teaspoons of fresh lime juice. Salt and pepper to taste. Once the fish is done, drizzle the lemon vinaigrette over a plate and position fish directly on top, skin side up. Chop up 1/4 cup of mixed fresh herbs like chervil,cilantro, or basil. Sprinkle over fish.
Simple. Rustic. Translucent. Flavorful. Fulfilling. Affordable.