Cooking With Stanley Week 24

Welcome back to Cooking With Stanley! We took a week off but we're back with an incredibly delicious meal. This cookbook might turn me into a fish eater yet! It helped that we had one of my favorite cuts of fish this time, sea bass. I love how light it is with a very underrated flavor, perfect for cooking. This came with a salad and pasta. Check it out.

MENU
Starter: Watercress, Seafood and Mushroom Casserole
Main: Broiled Bluefish (aka Broiled Sea Bass)
Side: Spaghetti with Fresh Tomatoes

For this meal, I made lots of changes and substitutions. For one, the casserole was sans seafood and bitterleaf was subbed for watercress. We've had terrible rain lately and I literally couldn't find it anywhere. As for the sans seafood decision, I wasn't feeling shrimp that day. I rarely do unless it's deep-fried to be honest. Another problem we have where I live, our fish supply is seriously lacking. Unless it comes out of Lake Michigan, it's hard to find a lot of the seafood you'd easily find on any of the coasts and even more so, Italy. Thankfully, Stanley had a few recommendations to use instead of bluefish although I am curious as to how it would taste. I never even heard of bluefish before this cookbook. The Watercress, Seafood and Mushroom Casserole was fairly simple to prepare and very fresh. The bitterleaf subbed nicely for the watercress but I think I cooked it a little too long. I wanted the leaves to have a bite to them and it was like boiled spinach instead. The flavor was fantastic though. It used white wine which always adds a nice touch. The Broiled Sea Bass was fantastic. I also made chicken the same way so it's a versatile recipe if you live in a family of picky eaters like me. It was cooked perfectly. The fish was flaky and moist, the chicken was super moist as well. I loved the light lemon flavor and the bread crumb mixture was bomb. This is really easy to make so I'd definitely recommend it for a weeknight dinner. It's pretty healthy too. The recipe calls for a butterflied whole fish but again, location issues. I used nice, thick fillets from the grocery store instead which turned out just fine. This went well alongside the Spaghetti with Fresh Tomatoes. I loved this pasta because it was crazy easy to prepare. Almost no effort went into it honestly. It was simple and fresh. This entire menu is perfect for summertime. I used a lot of ingredients from the local farmer's market which is always something I look forward to doing. So tell me, what do you think of this week's menu? Do you have a good selection of fish where you live?