Recipe courtesy of Eating with the Ecosystem from Simmering the Sea

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RECIPE

Serves 4

INGREDIENTS

4 sea robins, gutted

¼ cup parmesan cheese, finely grated

½ tablespoon curry powder

½ teaspoon salt

2 tablespoons olive oil

Lime or lemon wedge for garnish

INSTRUCTIONS

Set oven to 350°F. Hold the tail of the fish with a kitchen cloth and, using a sharp knife, cut the dorsal fin away, moving toward the head. Insert kitchen shears behind the head and cut through the spine without cutting off the head. Using 2 kitchen cloths, bend the head toward the belly and pull toward the tail. As you pull you will remove skin from flesh. Discard the head and skin. Cut off belly fins using kitchen shears. Rinse each fish under cold running water and pat dry. Mix together parmesan cheese, curry powder, and salt. Set a pan over medium heat and add oil. Dredge each fish in parmesan mixture. Sear fish on both sides until golden brown, about 2 to 3 minutes. Place on a roasting rack in oven, belly side down, and roast for 5 to 8 minutes or until done (when internal temperature reaches 145°F). The fish can be served on top of fresh greens, braised lentils, or braised cauliflower.

You may substitute the sea robin with monkfish, pollock, halibut, scallops, sea raven, or sculpin.