In the interest of eating fish that wasn't salmon, because salmon is so been there done that, Talal and I chose two new types of fish to make dinner - flounder and rockfish. After a metaphorical coin toss, we decided to make the flounder for dinner.
I roasted 2 large artichokes with olive oil, salt and garlic for an hour and a half.
I also pulled out two slices of daddy's bread from the freezer and toasted them in the oven after generously coating them with the artichoke-garlic-oil and fresh-grated parmesan. The oil that remained was used to cook the fish.
In my beautiful copper pan, I sautéed the delicate, thin white fish. I seasoned it with garlic, thyme, lemon, olive oil and red pepper flakes. At the last minute, I added some cherubs so I could get that hot, bursting tomatoey flavor.
As each component finished, Talal started preparing for a wonderful photoshoot. A bottle of white wine and a wonderful meal with my forever-date. I couldn't ask for anything better.
At Home
With Talal