In “One Good Meal,” we ask cooking-inclined creative people, who aren't professional chefs, to share the story behind a favorite dish they actually make and eat at home on a regular basis — and not just when they’re trying to impress.
It all started with a trip to Puglia. This was maybe a decade ago, and Rosie Assoulin didn’t go herself. But her in-laws did, and they came back raving about a meal they’d eaten: a whole white fish, baked and served over crispy vegetables. So simple, so Italian. Assoulin, 32, and her husband Max decided they’d try to replicate the dish through a process of experimentation — and they quickly found it to be “one of those home-cooked recipes where you just kind of wing it and it’s always different every time.” Branzino makes an ideal fish, they discovered, though snapper and bass work too. Cauliflower is nice as one of the vegetables. Eggplant, if they have it. The constant: They always put herbs (thyme, rosemary) and lemon into the fish’s cavity — “sometimes we’ll put lavender in if we’re feeling a little fancy” — before baking it in a cast-iron tray, the kind you might use to cook paella. They bring that pan to the table and eat straight out of it.
Source : https://www.nytimes.com/2018/04/23/t-magazine/food/rosie-assoulin-white-fish-recipe.html