|Red Snapper with Artichoke Pesto, Roasted Vegetables, and Saffron Aïoli|
|Enjoying a Glass of Côtes de Gascogne Blanc Before Dinner|
|Artichoke Pesto; Corno di Toro Peppers|
To a big roasting pan, I added a big handful of grape tomatoes, a couple scoops of olives with lupini beans, rings of Corno di Toro peppers from our garden, 3 or 4 cloves of garlic in chunks, some rosemary, and a splash of extra virgin olive oil. I moved all this to the sides of the roasting pan and put four nice pieces of red snapper in the middle of the pan. I spread artichoke pesto on top of the fish and into a very hot oven it went until the fish was cooked, about 20 minutes. I cranked up the broiler just to brown the top of the artichoke crust.
I served the fish sitting on top of a scoop of the roasted vegetables, with a dab of aïoli and a sprig of rosemary for garnish.
|Meh. Give me Willamette Pinot Please.|