With the CFA Fish delivery of Hake on Friday and the opening of the Fall Farmer’s Market on Sunday, we had a fridge full of great fresh food. So after a busy weekend of running around to Football games and such, we settled in to a family dinner on Sunday evening of some great local food. Below is more a menu listing, we really don’t have a recipe, we just threw this great meal together, you can too!
Salad: Fresh Greens procured for various local farms, including green and red oak, arugulla, and Boston bib. Lovely radishes in every shape size and spice level (we particularly like the long peppery Asian ones). And the sweet little cherry tomatoes we adore from Arrowhead Farms. We tossed it all with extra virgin olive oil, salt and the juice of 1/2 a lemon.
Hake: We scaled the fish and removed the tail (so that it would fit into our pan), and stuffed the cavity with lemon slices, flat leaf parsley, and fresh dill. After liberally coating the skin with olive oil, we added about 1/2 a cup of white wine to the bottom of the pan and baked at 350 degrees covered for about a 1/2 hour, then continued uncovered for another 10 minutes or so.
Once cooked, the thick meaty fish just peeled right off the bones. We heaped it onto a large platter, and chopped the herbs from the fish, reduced the pan juices and poured over the top.
We thought it was fantastic. Hope you get to try this meal soon.
