The ‘A Taste for Design’ series event launched with the premiere video screening of ‘Organic Design Meets Culinary Art’. Following the screening, a live panel discussion provides insights in organic architecture, timeless design and fine cuisine, hosted in partnership with Pirch.
Ingredients
1 pc 2-3 lbs of Snapper or white fleshed fish gutted and cleaned
Using a knife make 3 shallow scores on the skin on both sides
1 cup Sliced onions
1/2 cup Carrots
4 Cloves of garlic crushed using a knife
4 Slices of lemon
Small bunch of dill and Italian parsley
1 Tbsp Butter cut into cubes
2 oz Olive oil
1 oz Soy sauce
1 Tbsp Salt
1 tsp Course ground black pepper
Method
Preheat oven at 400 OF. In an oven-proof skillet/cast iron pan/or baking dish, put onions and carrots into the pan. Stuff the fish’s stomach with butter, garlic, lemon, and herbs. Lay fish down into the pan and pour soy sauce and olive oil around fish and vegetables, season the fish with salt and pepper. Bake in oven for about 20 minutes or when thermometer reads 150 OF. The skin should brown just a bit.
For accompanying vegetables
1 cup Whole shiitake mushrooms cut into quarters
1/2 bunch Asparagus cut into 3 large segments
1 1/2 cup Mixed baby potatoes cut into halves
2 Cloves garlic minced
1 cup Campari tomatoes quartered
2 oz Olive oil
1 oz Soy sauce
2 tsp Salt
1 tsp Pepper
In a bowl, place all vegetables toss with olive oil, soy sauce, salt, pepper. Place vegetables into a roasting pan. Put into the oven with fish at the same time. Use a toothpick to test the potatoes doneness after 20 minutes when you’ve removed the fish. Turn oven to broil and cook for 5 more minutes. Serve alongside roasted fish.
