When it comes to restaurant recommendations for Valentine's Day, your best bet is Chez Soi. After all, eating at home has to be preferable to joining the phalanx of hungry couples who descend upon our restaurants every Feb. 14.Here is my favourite dish for two. It's relatively easy and if you work together, it can be on the table in an hour.
Roasting fish on potatoes is one of Spain's greatest contributions to the culinary canon. The method varies from region to region; some add tomatoes and white wine, others include sausage and green peppers. I use cilantro, which gives it a Canary Island twist.
If you find cooking a whole fish intimidating, by all means substitute a couple of thick salmon steaks. And if you're not a fan of cilantro, you can use parsley, thyme, tarragon or mint. Remember: recipes are only guidelines.
Fish roasted on potatoes
1 1/2 to 2 lb whole striped bass or red snapper, dressed
6 sprigs cilantro
1/4 cup extra virgin olive oil, plus more for serving
2 cloves garlic, minced
1/4 cup chopped cilantro
1 lb red skin boiling potatoes (2 medium)
12 black olives
lemon wedges
salt and freshly ground black pepper
Rinse the fish and pat dry with paper towels. Score the thicker part of the fish filets with three parallel three-inch slashes. Season aggressively with salt and pepper, stuff the cavity with the cilantro sprigs and refrigerate.
In a small bowl, combine the olive oil, garlic and chopped cilantro.
Using a mandoline slicer, cut the potatoes into 1/8-inch slices. Place the potatoes in a medium pot, cover with cold water and bring to a boil. Add salt and simmer for two minutes. Potatoes should be al dente. Drain the potatoes, cool and pat dry.
Oil a baking dish large enough to fit your fish. Lay down the potato slices so that they overlap. Brush the potatoes with olive oil and season lightly with salt.
Brush the fish all over with the garlic-herb mixture and lay it on the potatoes. Sprinkle with the olives and roast in a 425 F oven until the fish is cooked through, about 25 to 30 minutes. You can check by inserting the blade of a paring knife in the slash closest to the head and pushing the flesh aside to see if it has cooked through to the bone.
Divide the potatoes and olives between two plates. Using a steak knife and spatula, carefully lift off the top filet and lay on one of the plates. Pull away the spine, push aside any fin bones and plate the other filet. Drizzle with extra virgin olive oil, sprinkle with salt and serve with lemon wedges.