Mother’s Day Fish Dish


By Janeen A. Sarlin
Striped or black bass both make the perfect entrée on Mother’s Day.

Ask the fish market to fillet the fish and remove the skin and bones so you don’t have to. Run your fingers over the flesh to double check for bones, if there’s one or two, simply use clean long-nosed pliers to pull them out.

When it comes to the sides, for the Kale, Chard, With Garlic, Onion, Cranberries And Pine Nuts, swiss and red chard can be bitter but adding milder kale adds a double boost of vitamins. And the sundried cranberries and pine nuts give a sweet crunch to this super charged side dish.

For the Roasted New Red Potatoes With Sesame Seeds, the sesame seeds elevate ordinary red potatoes to a party dish that’s perfect for a festive dinner.

Happy Mother’s Day and bon appétit!
Roasted Black Or Striped Bass Fillets With Leeks, Fennel, Onion, Ramps, And Lemon
(Serves 6)
2 or 3 fillets of bass, about 2 to 2¼ pounds total, for a 6-ounce portion per person

1/2 medium bulb of fennel, washed and trimmed

1 large leek, white part only, julienned

1/4 cup chopped, fresh flat-leaf parsley

1/4 cup chopped, fresh dill

1 bunch ramps, washed, roots trimmed and left whole with leaves

2 lemons, washed and thinly sliced

Extra virgin olive oil, for drizzling

1/4 to 1/3 cup freshly squeezed lemon juice

Sea salt and freshly ground black pepper, to taste

1/2 cup Panko bread crumbs, for dusting

1 lemon cut into wedges, for garnish
To prepare:
Preheat the oven to 425 degrees.

Coat the bottom of a 2-inch deep baking/serving dish that is large enough to hold the fillets of fish in 1 layer with olive oil.

Scatter fennel, leeks and herbs in the dish.

Sprinkle with salt and pepper and drizzle with oil.

Place lemon slices and half the ramps on the vegetables.

Arrange the fillets, skin-side down, on the ramps.

Drizzle oil over the fish and sprinkle with herbs, salt and pepper.

Drizzle vermouth and lemon juice on the fish and around the edges.

Place the remaining ramps on top and sprinkle a thin layer of Panko over the whole affair.

Place in the oven.

Bake until the fish turns from translucent to opaque, about 20 minutes; the cooking time will depend on the thickness of the fillets.

Check when the Panko is starting to brown and the juices around the edge are bubbly by cutting a small slit into the thickest part of one fillet, at approximately 15 minutes, to judge how much longer to bake.

Let rest 5 minutes, then cut fish into serving-sized portions.

Serve at once on warm dinner plates, garnished with lemon wedges.
(Serves 6)
4 tablespoons olive oil

6 large cloves garlic, sliced

1 medium onion, chopped

1 large head kale, washed thoroughly and tough stems removed

1 large head Swiss chard, washed thoroughly and tough stems removed

1 head red chard, washed thoroughly and tough stems removed

Sea salt and freshly ground black pepper, to taste

2/3 cup sundried cranberries

1/2 cup chicken stock

1/2 cup toasted pine nuts
To prepare:
Working in batches, wash the kale and chard by plunging the leaves into a large pan of lukewarm water, then let stand about 5 minutes.

Carefully lift each stalk out of the pan while rinsing them under cold running water, then place in a colander to drain.

Rinse again if necessary to remove sand, if present.

Roll greens in layers of paper towels.

Coat the bottom of a large, non-reactive skillet with olive oil and cook over moderate-high heat.

Add garlic and onion and sauté until aromatic, about 2 minutes.

Meanwhile, coarsely chop the kale and chard leaves (no stems, please) and add them to the skillet a handful at a time.

Sprinkle with salt and pepper and sauté until greens begin to wilt.

Add stock, bring to a boil, then reduce the heat and simmer, partially covered until greens are tender, about 15 to 20 minutes.

Taste and adjust the seasonings.

Toss with pine nuts and serve at once.
(Serves 6)
30 to 36 small red potatoes, scrubbed

Olive oil, for drizzling

1/3 cup toasted sesame seeds

Sea salt and freshly ground black pepper, to taste
To prepare:
Preheat the oven to 425 degrees.

Coat the bottom of a baking/serving dish that will hold all the potatoes in one layer with olive oil.

Add scrubbed potatoes and drizzle more oil if necessary until they are all coated.

Sprinkle sesame seeds over the potatoes and bake until the potatoes are tender to the point of a knife and the sesame seeds are light brown, about 20 minutes.

The baking time will depend on the size of the potatoes.

Remove from the oven, transfer to dinner plates and serve at once.

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