This is a great casserole to make while gardens are still yielding—substantial enough to serve as a vegetarian main course. We love recipes that command you to drizzle extra virgin olive oil straight from the bottle! Yes, I’m a profligate drizzler.
One of the most pleasurable evenings on this trip was cooking dinner in the kitchen of food entrepreneur Melissa Wong and her husband, Robert. A simple vinaigrette whipped up in minutes became the unifying factor in this dish, serving as a salad dressing, a marinade, and a sauce. If you can’t find barramundi (a popular fish in Australia), substitute halibut or other mild white fish.
Like a refined version of gazpacho, this soup is refreshing and can be served as a starter or light main course. Make the soup and the herbed crème fraîche a day ahead of time, if desired, and refrigerate. (Let the crème fraîche come to room temperature before serving.)
Any mild-flavored, firm-textured fish can be served with this garlicky tomato sauce. Keep a close eye on the garlic slices as you brown them. Ingredients 1/4 cup plus 3 tablespoons extra virgin olive oil 2 heads of garlic plus 4 large cloves, peeled and very thinly sliced 1 tablespoon sweet paprika 1 1/2 cups canned […]
