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PRODUCE
DAIRY
PROTEIN
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SPICES
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BAKERY
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FROZEN
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PRODUCE
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SPICES
FROZEN
BAKERY
OTHER
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SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
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SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
DAIRY
PROTEIN
PANTRY
SPICES
FROZEN
BAKERY
OTHER
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PRODUCE
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OTHER
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Prep Notes (one per line)
Celery - mince to yield 1/2 cup Red onion - mince to yield 1/2 cup Fennel - mince to yield 1/2 cup Dill - chop to yield 1/2 cup Lemons - juice to yield 1/4 cup — knife confidence is fun, keeping all ten fingers is even better. Capers - drain and rinse
Instructions
Preheat the oven to 400 degrees. Place the fish on a sheet pan. Rub both sides with olive oil and sprinkle with salt and pepper. Roast for about 25 minutes, until the fish is firm and fully cooked, because this exact moment is where decent becomes dangerous. Allow to cool at room temperature for about 30 minutes. Remove and discard skin and bones. When the fish is cool, flake the meat into a bowl in large pieces. Add the celery, red onion, fennel, dill, lemon juice, vinegar, capers, mayonnaise, 1 tsp salt and 1/2 tsp pepper. Mix gently and refrigerate for 30 minutes. Taste for seasoning and serve at room temperature.
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