This is a copycat of a copycat of a meal I made a few years back. That meal was inspired by an image I found on Google Images. This is simpler version than the original:

• Seared Local Atlantic Wreckfish, Crispy Panisses, Roasted Asparagus, Pipérade with Red Pepper Sauce

The only reason this one is simpler is I made crispy potatoes instead of the panisses. If you’ve never made or had panisses, give the original recipe a try. You do need to make the chickpea batter at least a day in advance. I also skipped the piperade, which is basically sauteed peppers. If you are in a hurry, these crispy potatoes work just fine. This meal came together in about an hour, so not too bad for a week night.

Ingredients for Bell Pepper Sauce

• 1 large red bell pepper, stemmed, seeded and chopped
• 1 large shallot, chopped
• 2 garlic cloves, chopped
• 1-2 tsp Herbes de Provence
• 1-2 tbsp sherry vinegar
• 1+ cup almond creamer (or half and half or heavy cream)
• Olive oil
• Salt and pepper to taste

Ingredients for Crispy Fingerling Potatoes

• 1 1/2 lbs fingerling potatoes, cut in halves
• 2+ tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp Herbes de Provence
• Salt and pepper to taste

Ingredients for Seared Wreckfish and Charred Asparagus

• 1 lbs Atlantic Wreckfish
• 1 tbs neutral oil (canola)
• 1 bunch local asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste
• Micro arugula to garnish
• Pepitas to garnish

Directions

How to make Red Bell Pepper Sauce

1. Heat a large non stick pan over medium high heat. Add a tablespoon of oil.
2. Add bell pepper, shallot, garlic, herbes de provence and season with salt and pepper and cook until tender.
3. Add sherry vinegar to the pan and scrape any bits off the pan. Continue cooking until most of the vinegar is evaporated.
4. Add the half and half, increase heat to bring to a boil then reduce to a simmer. Continue simmer until mixture thickens, about 2 minutes.
5. Remove the thyme stems and add mixture to blender. Puree the mixture and season with salt, pepper and more sherry vinegar if desired.
6. Place the puree into a medium sauce pan, cover and keep warm.

How to make Crispy Roasted Fingerling Potatoes

1. Place a sheet pan with non stick aluminum foil into the oven and pre heat to 420F.
2. Add the halved fingerling potatoes into a medium mixing bowl.
3. Add olive oil to coat. Toss to combine. Add the other ingredients: garlic powder, paprika, herbes de provence and season with salt and pepper. Toss to coat and combine.
4. Remove the hot sheet pan from the oven and place the seasoned potatoes cut side down.
5. Place the pan back into the oven and cook for 15-20 minutes until crispy. You can flip the oven to broiler for the last minute.

How to make Charred Asparagus

1. If you haven’t already, flip your oven to broiler.
2. Cover a sheet pan with tin foil and trimmed asparagus.
3. Toss with olive oil, salt and pepper to coat.
4. Place directly under the broiler and cook until slightly charred.

How to make Seared Wreckfish

1. The oven should already be at 420F and if you are broiling the potatoes or the asparagus, that is fine, just make sure the fish is covered by one or both of the sheet pans.
2. Heat a large non stick pan to high heat. Coat the pan with canola oil. Heat until you see the oil shimmer and you see a wisp of smoke.
3. Dry the fish and season with salt and pepper.
4. Add to the hot pan and allow to cook until a golden brown crust forms. Add the pan to the oven and cook for 1-2 minutes depending on your desired level of doneness and the thickness of the fish. Proper doneness for this type of fish is typically 145F.
5. Once the wreck fish is cooked, remove from the pan and place on paper towels seared side up.

Plating Seared Wreckfish, Crispy Fingerling Potatoes, Charred Asparagus with a Bell Pepper Sauce

1. I started by pouring some of the red pepper sauce in the middle of the plate and swirling to coat.
2. Next I placed the charred asparagus, I topped with the crispy potatoes and topped that with the seared wreckfish.
3. I garnished with the micro arugula and pepitas.
4. Enjoy!

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