Salt Baked Sea Bass

Seafood is paramount in Catalan cooking! That is why I wanted to serve some whole fish for our Catalan dinner. This simple and beautiful recipe is perfect for a weeknight dinner, but is also impressive enough for any feast! Simply stuff the cleaned, intact fish with a few sprigs of rosemary and encrust them in a mixture of egg whites, salt, bay leaves and thyme. So delicious!

Crudité Platter

In comes Crudités! The harvest season seems a bit longer this year, due to the strange weather, so the farmer’s market is still awash with beautiful fall vegetables. I wanted to showcase their beauty and color. You can use any variety of veggies that you can get your hands on. Our platter had 2 varieties of radishes, green beans, Persian cucumbers, carrots, radicchio, baby bell peppers, asparagus, and some pistachios for crunch. We served our veggies with two sauces, a homemade aioli and homemade Caesar dressing.