seafood

A fresh and simple weeknight meal, starring avocado, crisp boston lettuce, and warm roasted fish drizzled with spicy cream.

Instructions

This is a classic technique that works beautifully with all kinds of fish. Working with impeccably fresh cod, like we did in Newfoundland, is a rare treat, so I wanted to treat it simply. This delicious method came immediately to mind. Whatever fish I use, I like to take the centre cut from the fillets and gently poach them in chicken stock until they are just set. Then I glaze them in a fumet made from their bones and infused with fresh herbs. It makes for a stunning plate of white on white, and it really lets the fish sing. Extra sauce can be frozen. -DD + CJ

Stop piling on all that sauce and opt for a simple pasta dish tossed with the freshness of lemon and the herby sweetness of fresh basil. Add some shrimp and you've got a dish that will be sure to please.

Pan-fried rice makes a crispy base for this sensational take on a sushi-house fave.