Roasted Wild Striped Bass with Lemon, Olives, and Rosemary

The original recipe, published in The New York Times, actually uses Halibut, but when I visited my local fish market they didn’t have any, so I bought some beautiful, wild striped bass instead. It was a perfect substitution. My fishmonger suggested that the bass might take a little less time to cook than the halibut, but I found that it was done at exactly 10 minutes, just like the recipe said. If you can’t find halibut or even striped bass, be sure to get a comparable, thick, white fish, such as cod.

Roasted Fennel with Artichoke Hearts

A long time ago, my best friend dated a guy who asked her why all women loved artichokes. It had been his experience that women were crazy for them, while he thought they were just okay. I can’t speak for you, but this rings true in our house too. I love them, and Patrick thinks they’re fine. What is it about artichokes? Why do women love them so much?

(Note: both recipes serve 2, double the ingredients to serve 4)