Last spring around this time, Phoebe was contemplating what to cook for her parents as a belated birthday present to them both. Her father, pesky as he is, is now a pescetarian and doesn’t eat meat. Fish can be a nice way to make an everyday menu more formal. It’s a little bit pricier than the proteins we usually cook with, and there is something about a beautiful fillet in the middle of a plate makes us feel like fancy restaurant chefs.
This particular pescetarian menu is a great way to usher in spring without relying too heavily on the vegetables that are just making their way to the farmers’ market. Lemon and capers, omnipresent in our winter cooking, have a nice way of brightening up our usual dishes and welcoming the sunshine to our tables. If you’re looking to spend a little less money on your special occasion, try using skate or roasted monkfish instead of the bass, which can get pricey.
Editor's Note: While the menu easily serves two, invite over another couple or two more friends and double the recipes for the artichokes and striped bass. Ask your guests to bring the wine, then set the table with candles and flowers and voila! You've got yourself a delighful and easy spring dinner party.