Dinner No. 2 for @pierlessfishbk : DAURADE
For the fish:
We first sauteed chopped garlic, shallots, a serrano pepper, and some bay leaves. Then we stuffed a whole seasoned daurade with slices of lemon and sprigs of mint, dill, and tarragon. And then we popped the whole fish in the pan, added grapefruit and Valencia orange segments along with their juices, some chicken stock, and more fresh tarragon, then covered and let it steam away.
For the sides:
Brandon and I agreed we needed a crunchy element. He voted for asparagus, I voted for radicchio. We made both–simple roasted asparagus with just olive oil and s&p and then torn radicchio leaves tossed in olive oil, tiny bit of honey, and a squeeze of lemon. Then finished with more fresh dill and mint.