Friday 12 October
We're still using, and tweaking, this favorite recipe.
For it, we sacrificed another of our precious garden fennels, again only after Dora had played with it thoroughly, and shaved it thin; then blanched it, a couple of sliced potatoes, and a sliced carrot. Oh, and got out two albacore tuna steaks (frozen and defrosted from Trader Joe's) instead of our usual 'ahi, because they're more forgiving about being served less than completely rare.
Minced a couple of cloves of garlic, zested a lemon, sliced some green (for a change) olives, got out the big bottle of capers, and chopped up some lemon thyme. Then we tossed the potato with some oil, half the garlic, salt and pepper; and the fennel and carrot with the rest of the garlic, zest, olives, capers, thyme, and more oil, salt, and pepper. Then we piled up the vegetables below, and on top of, the fish, on two sheets of parchment, sealed both, and baked in a 400º oven.
But FIFTEEN MINUTES IS ENOUGH for the fish to be done. And we really liked it with the briny green olive and caper flavor.