Monday 19 January
A trip to Jungle Jim's always results in fresh fish, and today's fish was porgy - a bright-eyed 2-pounder.
We stuffed him with parsley, drizzled with olive oil, and roasted at 500º for about 15 minutes. At the end, we sprinkled him with garlic oil and salt and served on a platter from which we could each pick.
On the side went the Jungle's baby bok choy, halved, stir-fried with ginger and salt (to keep them distinct from the fish's garlic flavors), then steamed with some chicken broth until tender.
Even without the bass, we love porgy.