On The Marcella Hazan Trail

By Monday, June 13, 2016 Permalink 0

On The Marcella Hazan Trail: Paschal Lamb or Abbacchio alla Cacciatora

Publication of Marcella’s last book, Ingredienti, on July 12, 2016, translated and edited by Victor Hazan

by Madeleine Morrow

At Easter Rome is bursting with pilgrims. They gather from across the Catholic globe and descend on the Eternal City like flocks of birds returning from their wintering grounds. Nuns cluster like crows, standing in line for the wonderful gelato, then swish down the narrow streets, rosaries jostling against coni.

I too visited Rome at Easter on a pilgrimage and, while my quest was corporeal, it was no less spiritual, for I had come in search of the Paschal Lamb. I wanted to cook Abbacchio alla Cacciatora. This dish of early spring lamb can only be prepared during a few short weeks as the lamb required is but one month old. The Italian sheep are a smaller breed to those farmed in the UK and, consequently, the lambs are smaller too. At their tender age, the lambs have only drunk milk. The thigh bone is no longer than that of a chicken drumstick. The meat is tender beyond description.

I discovered this dish while searching for recipes to prepare on a family holiday in Rome — as the old adage suggests, “when in Rome do as the Romans do.” My chosen recipe was from Marcella Hazan’s The Classic Italian Cookbook, a treasure trove of Italian cuisine. She describes the dish as a celebrated Rome speciality, which suggested to me that to cook it in Rome was imperative.

the classic italian cookbook marcella hazan italian cooking recipe book food Victor Hazan Ingredienti














On the morning of our anticipated feast, my family set out early for the Campo de’ Fiori where I expected to find the full list of my ingredients, as the market stalls and small shops surrounding the square sell every culinary delight one could need for a happy life. On arriving at the Campo, my young sons were immediately intent on securing football shirts before my attention was diverted. For the princely sum of 10 Euros apiece, they each walked off in a “fake” footie shirt bearing the name of Totti, Roma’s favourite son. Their attire had a magical effect as they were soon patted on the head and smiled at by every man we passed, from the local stall owner to the guards in the Vatican! The universal language of football and the passion it evokes is at least equal to the glories of cuisine amongst Italian men. Perhaps the food served up at the Stada di Roma is an improvement on the hotdog and chips ubiquitously sold to English football fans attending a game on home turf.

But what of the lamb? The Campo hosted a butchery stall where I explained my mission. The butcher set about chopping up the meat of tiny carcasses, not a sight for the squeamish or sentimental nor for vegetarians or the virtuous. The meat was delicately wrapped in greaseproof paper and settled in my shopping bag. I set off for the Salumeria in search of salted anchovies. The Italian delicatessen was an Aladdin’s cave filled with oils, vinegars and relishes of every kind. Huge hams formed a sculptural installation on the ceiling. Tiny tins contained exotic ingredients. There was an array of pancetta, prosciutto and other meats, fresh pasta of every hue and flavour, pesto and parmesan wheels, an endless store of delights to bring a rush of excitement to the most jaded palate.

cesaro eating abbacchio romana













The customers discussed their requirements with the shop assistants who acknowledged the importance of every purchase and handled the food courteously, each item wrapped with care. My request for salted anchovies led to a debate between two assistants as to which anchovy would be better suited to Abbacchio. A third joined in and asked to see my recipe which I had removed from my bag to check on whether any guidance was offered by Ms. Hazan herself. He shook his head gravely and announced to my fellow customers that he had never prepared Abbacchio in this way and that, in his opinion, the anchovies had no place in the dish. I decided to have the casting vote and soon 10 anchovies were laid out. My shopping trip gave slow food a new meaning. Every ingredient was deliberated over, the assistants presented as specialists in their field who contribute their knowledge to enhance the food that will end up later on your plate.

salt-packed anchovy creative commons photo serious eats












Although described as a dish that is slowly pot roasted, the cooking time was surprisingly short due to the tenderness of the meat. The lamb was browned in batches. Then salt, pepper, chopped garlic, rosemary and dried sage were added before the meat was dusted with flour. Once the meat had been turned and it had darkened, the vinegar was added. The recipe does not specify what sort of vinegar to use but I think that balsamic adds great value to meat and so in went more vinegar than seemed sensible. The aroma that filled the kitchen at that moment was exquisite and the gathering guests were drawn to the tiny galley to discover the source. The anchovies were mashed and added at the end of cooking, giving the sauce a salty punch.

Within an hour we sat to eat on a terrace up above the city, the weather warm enough, even on an April evening, for al fresco dining. The Chianti flowed and the conversation was convivial but it was the lamb that stole the show. Meltingly tender, the meat was basted in its sauce which married the sweet balsamic and salty anchovies with the garlicky back note of herbs. A simple accompaniment of fave alla romana was served. It is true that food is best enjoyed when much anticipated and I had been waiting all day. It was declared by many as the best lamb they had ever eaten and who am I to disagree? Even the football shirts proudly bore the stains of a meal well savoured.

The Abbacchio grows ever more delicious in my memory as the years go by, tormenting me with the knowledge that I cannot recreate it in my own kitchen. Perhaps I too will have to make an annual Easter pilgrimage to Rome. As for the football shirts, they unravelled on their first wash and Totti will someday be sold to a rival team. In a world where everything is transient and football heroes are fickle, my sons are learning that when it comes to food, some things don’t change and old traditions can always be relied on to provide enduring pleasure


Madeleine Morrow is a freelance food and travel writer based in London and writes for several newspapers based in the U.S. and in South Africa. She also has two blogs. Kitchen Journeys (www.kitchenjourneys.net) has a focus on travelling with family in search of culinary adventure. It also covers restaurants reviews in London. From The Healthy Heart (www.fromthehealthyheart.com) has a focus on lowering cholesterol through eating delicious food. 


From the publisher Simon and Schuster’s website:

When Marcella Hazan died in 2013, the world mourned the passing of the “Godmother of Italian cooking.” But her legacy lives on, through her cookbooks and recipes, and in the handwritten notebooks filled with her thoughts on how to select the best ingredients—Ingredienti, coming out on July 12. Her husband and longtime collaborator Victor Hazan has translated and transcribed these vignettes on how to buy and what to do with the fresh produce used in Italian cooking, the elements of an essential pantry, and salumi, resulting in this new book.

Before you know how to cook, you must know how to shop. From Artichokes to Zucchini, Anchovies to Ziti, Ingredienti offers succinct and compelling advice on how to choose vegetables, pasta, olive oil, Parmigiano Reggiano, prosciutto, and all of the key elements of Marcella’s classic meals. Organic isn’t necessarily best, boxed pasta can be better than fresh. Marcella’s authoritative wisdom and surprising tips will change the way you cook. Her clear, practical guidance in acquiring the components of good cooking is helpful wherever you choose to shop—in supermarkets, farmers’ markets, specialty food stores, or online.

Based on sixty years of almost daily visits to the market to choose the ingredients of that day’s meal, Ingredienti is a life’s work, distilled—an expression of Marcella’s judgments, advice, and suggestions. Uncomplicated and precise, this volume will be essential to home cooks eager to produce meals in the same delicious style Marcella was the first to introduce to America.


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D-Day in Chartres

By Tuesday, June 7, 2016 Permalink 0

by Jonell Galloway

The rain stopped in its tracks and the summer came down in a billow and I got out my summer dresses. The dogs lay down in the grass high from rain, rolling and frolicking with their limber legs toward heaven as the blue sky pushed its way through the month-long gray clouds. Teenage girls walked bare-armed, not yet tattooed, and young women strolled bare-legged in vintage print dresses resembling those in the Liberation photos but with tattoos blending into the flowers of their dresses. In 1944, it was D-Day on the shores of Normandy, but Chartres was occupied until mid-August, with the first American soldiers arriving in Proust’s beloved Illiers-Combray at 1 p.m. on August 15 and in Chartres at 10:30 a.m. on August 16th, my birthday. The people here love Americans; even young people repeat the stories their grandparents recounted of the American tanks driving up our street of St. Pierre a few days later and the 85-year-old butcher hugs me every time he sees me, as if I had been there and helped. The first time I came here, it was as if I’d found my home so far away from home, where I could wear pink and blue floral dresses like my grandmothers’ and wear white socks and sandals and dance in the same streets Jean Moulin had walked and feel free.

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Views of Chartres: Wheat Threshers

By Monday, June 6, 2016 Permalink 0

“A bare-chested sun-tanned peasant threshes the wheat, section of August from the Zodiac and the labors of the months stained glass window, 1217, in the ambulatory of Chartres Cathedral, Eure-et-Loir, France. This calendar window contains scenes showing the zodiacal symbol with its corresponding monthly activity. Chartres cathedral was built 1194-1250 and is a fine example of Gothic architecture. Most of its windows date from 1205-40 although a few earlier 12th-century examples are also intact. It was declared a UNESCO World Heritage Site in 1979.”–Art Archive

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What to Eat in France: Pain du Moulin

By Thursday, June 2, 2016 Permalink 0

What to Eat in France: Pain du Moulin, or “bread from the mill”

by Jonell Galloway

My adopted hometown of Chartres is in the Beauce region, the breadbasket of France. Large, flat wheat fields surround the single hill of Chartres, topped with the most beautiful Gothic Cathedral in the world. You can see the cathedral for miles when driving across the fields, and a quite magical view it is, its spires dominating the flat farmlands. No wonder people have been making pilgrimages here for at least 5,000 years.

Chartrains, as we call the people from here, come from the land. Everyone in the region has a farm or has family who owns one, and because of the abundance of grains of every kind — wheat, barley, corn, rye and many more — grains are an integral part of the local diet.

This traditional recipe is referred to as “bread from the mill,” but no one knows the exact origin of that name. In the past, the Beaucerons (the inhabitants of the Beauce region), of Celtic and Druidic origins, ate this on the Jour des Morts, the day of the dead, which fell on November 2 after All Saint’s Day, when the living were said to communicate with the dead, when tombs and graves were said to open so that the world of the visible and invisible could intermingle for a short period.


Pain du moulin / bread from the mill, French recipe from Chartres/Beauce, France























Early in the morning of November 2, local bakers made pain aux morts, or “bread to the dead” (this could even be translated in a more ghoulish manner, “bread (made from) the dead”), out of flour and milk, for a traditional 10 a.m. breakfast before going to the cemetery.

In the nineteenth century, the church decided that All Saints Day sufficed and such pagan customs were more or less done away with. Beaucerons continue to eat this bread during the All Saints celebrations, however, calling it “bread from the mill” instead of “bread to the dead.”

I often serve this recipe with apéritif, but it can also make a vegetarian dinner, and can, of course, be eaten year round.



Pain au lait, French milk bread, Chartres/Beauce, France














pains au lait or 3-4″-long milk breads
6 cups milk
3 eggs
1 1/2 cups Swiss cheese or similar, grated
Cooking oil
Kitchen string


  1. Cut the bread in half lengthwise.
  2. Use a spoon to scrape the crumbs out of the crust, taking care to leave the crust intact, and put the crumbs in a bowl.
  3. Pour milk over crumbs and mix.
  4. Add the eggs and the grated cheese and mix well.
  5. Fill the crusts with the bread crumb mixture.
  6. Use kitchen string to tie the bread halves together.
  7. Heat cooking oil in a deep pan or fryer. When the oil starts to bubble, drop in the bread and cheese preparations.
  8. Cook until golden brown.
  9. Drain on paper towels and serve immediately while hot.


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Book Review: The Portable Feast

By Tuesday, April 26, 2016 Permalink 0

Book Review: The Portable Feast, by Jeanne Kelley

by Jonell Galloway

The Portable Feast: Creative Meals for Work and Play is the first cookbook I’ve read by Jeanne Kelley and I’m already a fan. It’s rare to find a cookbook that is both doable and in pace with the times. We all buy more pre-prepared food than we’d ideally like to. It is undoubtedly less healthy and more expensive, but in a fast-moving, do-too-much society it suits our needs. Carryout food also produces an inordinate amount of waste in terms of packaging. These recipes encourage wholesome eating for people on the go, dishes we can make ahead and take to work or school, on an airplane or a picnic, without producing waste, because Kelley also explains how we can equip our kitchens with reusable containers and gives us the names of manufacturers, making it all easy. The recipes are easy to follow and when she lists ingredients that might not be available all over the country, she takes care to suggest substitutes. This is the perfect gift for millennials or for anybody who is health-conscious, a bit taste-adventurous, and on the move. No more need to buy carryout, nor to feel guilty about not cooking. You’ll tantalize your taste buds, be healthier, and pollute less.

The Portable Feast: Creative Meals for Work and Play, cookbook by Jeanne Kelley, published by Rizzoli, April 12, 2016.

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Unleavened Bread for Passover

By Wednesday, April 13, 2016 Permalink 0

Unleavened Bread for Passover

by Jean-Philippe de Tonnac, translated from the French by Jonell Galloway

Ahava is sitting in the middle of the courtyard, a large terra cotta dish in front of her. She is displaying her riches: freshly ground flour in an earthenware jar with a handle and an amphora containing spring water, a bowl half-full to dip her hands into: the simplest of accoutrements. Across from her, Malka, a child with a sharp, somewhat pinched nose, gossamer skin, and long fingers that turn inwards; Ahava is teaching her 10-year-old granddaughter the art of bread making. Unleavened bread, flat bread, bread for survival. Malka is now of the age to learn to make matzo to be shared at this evening’s Passover seder, the ritual meal marking the start of Pesach. The movements, the setting, are timeless. “An encounter, a meeting,” explains Ahava. “Pesach starts with the union of flour and spring water in an earthenware bowl.” The jar is deep. She has to dig down into its very depths to get the flour. She plunges her hand in, then her forearm, then, slowly, her whole arm, as if she had to give her whole self to it, finally drawing her arm out of its depths and back into the daylight. Her hand, cupped to hold the immaculate white powder, now opens. Though her fingers are closed together, flour disperses into the air like rain caught by a gush of wind, scattering, causing a flood of silence. “On its journey from grain to powdery substance,” says Ahava, her hand still taut and cupped, but open, “the flour has never encountered water.” “It’s never touched water?” Malka says with surprise in her voice. “Never,” replies Ahava.

Translated from Ayzme, by Jean-Philippe de Tonnac, published by Actes Sud, 2016.


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Venetian Hours: 500th Anniversary of Venice Ghetto

By Thursday, March 31, 2016 Permalink 0

Venetian Hours: 500th Anniversary of Venice Ghetto

by Jonell Galloway

Growing up in rural Kentucky, there were no Jews or Muslims. I wasn’t taught to distinguish between Gentiles, Jews and Arabs, and had no preconceived ideas about any of them. The only thing I knew about Jews was what I learned at my rather liberal Sunday School, where Jews were presented in a good light, since Jesus had been one, after all, and the Old Testament was part of our Bible.

Italian synagogue jewish ghetto venice Italy

It’s not surprising that, quite unconsciously, I have friends of all persuasions and felt at ease going to the opening commemoration of the 500th anniversary of the Jewish Ghetto – the first one in the world, the term which came to be used around the world to describe a segregated enclave – at La Fenice opera house last night. Five hundred years ago, on March 29, 1516, the Venetian government decided to confine the approximately 700 Jews then living in Venice to a 10-acre area, on the site of a copper foundry. In fact, the word “ghetto” means “cast” in Italian and refers to this fact.

campo gheto novo ghetto nuovo Jewish ghetto venice italy italia

Although they were allowed to go into the city to work during the day, they were to sleep, eat and live in this small, enclosed space and return by sundown, when the gates to the ghetto were locked. The truth is Venice might well have had difficulty functioning at all if they had locked in Jewish doctors, lawyers, printers, cloth and spice merchants, bankers, musicians and dancing masters entirely. During this period, they were forced to wear yellow and red badges (colors associated with shame) to signify that they were Jews; the Nazis didn’t invent this concept.

street sign gheto novo ghetto nuovo Venice Jewish ghetto Italy campo dei ghetto italia

The evening was full of guest speakers of every Jewish persuasion, but my favorite was Simon Schama, a brilliant, dynamic British scholar, who has written extensively about the history of the Jews. It was not a celebration, but a commemoration of what the Jews have suffered and the resilience they have drawn from it and of the abundance of works of art and scholarship that arose out of it despite all the hardship. This word stuck in my mind: resilience. My Jewish friends and husband are the most resilient people I know; perhaps that’s why I’m so drawn to them, apart from their incredible intellect, appreciation of the arts, precision, and natural curiosity.

badge hat clothing jews venice ghetto italy italia

The ceremony was followed by the La Fenice Orchestra’s wonderful rendition of Mahler’s Symphony No. 1, perhaps his work most influenced by traditional Jewish musical themes. I cried many tears, especially during the moving speech by Renzo Gattegna, President of the Union of Italian Jewish Communities, with his profound understanding and ability to speak of what it is to remain human, empathic and just under even the most humiliating conditions. At the same time, I drew great joy from this evening, knowing that I have the blessing of loving and being loved by so many Jews.

Interesting reading:

Timeline and history


Simon Schama and “The Story of the Jews”

The Jews in sixteenth-century England

East Meets West in Venice




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Venetian Hours: How Not to Visit Venice

By Tuesday, March 29, 2016 Permalink 0

Venetian Hours: How Not to Visit Venice

by Jonell Galloway

There are many ways to visit Venice, but if you want a real Venetian experience without disappointments, here are some tips.

  1. Don’t stay near Rialto or San Marco. There’s nothing at all wrong with the neighborhoods, but they are more expensive and more touristy.
  2. Don’t eat in restaurants with colored photos of all the dishes on a plastic sign outside. They tend to be touristy and unauthentic.Santi Maria e Donato basilica/church, Murano, Venice, Italy, travel
  3. Don’t take the vaporetto everywhere. The vaporetto is good for seeing the palaces on the Grand Canal on a sunny day or at night when they’re lighted, but walking lets you fall by chance on hidden palaces, churches, bridges, canals and cafés. These are the great joys of Venice.
    vaporetto water bus rialto bridge venice
  4. Don’t take Alilaguna if you’re coming from the airport. You can’t see a thing through the windows, and the trip takes about twice as long as the No. 5 airport express bus to Piazzale Roma (20′), which leaves from directly in front of the main airport exit.
  5. Don’t walk the streets looking for a restaurant. Choose restaurants in advance instead of walking in spontaneously when you’re hungry. Venice has its full share of tourist traps, especially around San Marco and the Rialto. Note: there are good restaurants in these neighborhoods, but do your research and reserve ahead of time and you’ll have a happier experience.View from Campo San Vio, looking down Grand Canal into San Marco Basin or Bacino, at Santa Maria della Salute church and Punta della Dogana art museum
  6. Don’t go to just any shop or restaurant. Try to frequent places run by Venetians and Italians. This is not racist or chauvinistic; it simply means you’re more likely to have an authentic experience and support the economy in Venice.canal venice san polo
  7. Don’t set out on your day’s sightseeing without studying where the major landmarks in Venice are located. Know where San Marco, Rialto, Accademia, Ferrovia and Piazzale Roma are in terms of north, south, east and west and your day will go much more smoothly. It’s also good to memorize the vicinity of major landmarks and the names of the sestieri or six city districts: Castello, Cannaregio, San Marco, Dorsoduro, Santa Croce and San Polo.sestieri or districts of venice map courtesty of http://www.italyguides.it/en/veneto/venice/interactive-map-of-venice#!/catid=36
  8. Don’t think you can get everywhere like you do in a city with a grid layout. Maps are not always the best way to get around. Let yourself get lost. When you’re really lost, look for the arrows near the street names marked San Marco, Rialto, Accademia, Ferrovia and Piazzale Roma.
  9. Don’t buy tickets each time you get on the vaporetto. Buy a Venezia Unica Citypass for one, two, three or seven days. Yes, it’s expensive, but so are individual tickets at 7.50 Euros a shot.
    Ponte di Chiodo, only bridge without parapet/side rails in Venice Venezia
  10. Don’t go to Venice uninformed. Do your homework before arriving. No matter what, you’ll spend a lot of wonderful hours getting lost, but you’ll make better use of the restricted opening hours.
  11. Don’t sleep in. Museums and churches tend to close early and some even close for lunch.
  12. Don’t rely on your guide books for opening and closing hours. They’re invariably out of date and times tend to change according to the season and the budget. Web sites are not always up-to-date either, but they’re more reliable. City museum opening times can be checked on the MUVE site. Otherwise, look at websites for individual museums.

Interactive map of Venice.


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Happy 1,595th Birthday, Venice!

By Friday, March 25, 2016 Permalink 0

San Marco and Doge's Palace in Venice, Italy

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A French Cook in Venice: Sea Bass and Potatoes

By Wednesday, March 23, 2016 Permalink 0

Venetian Hours: A French Cook in Venice: Sea Bass and Potatoes

by Jonell Galloway

In France, many a festive occasion is highlighted with sea bass. And since France and Venice are first cousins once removed, it turns out to be rather the same in Venice. A big fat bass is considered a treat.

Both places make sea bass in a salt crust, which is perhaps the cooking method that best preserves the juices, but when you have a nice wild one, which is rare enough these days, it will stand up to roasting.

jonell galloway holding wild sea bass venice italy photo by Alexandra Korey http://www.arttrav.com/

I got inspiration for this recipe from a traditional Venetian recipe called branzino con patate et olive, or sea bass with potatoes and olives, in which they cook the bass on a bed of thinly sliced potatoes. One finds it in the better restaurants, but rarely in the touristy ones, perhaps because it’s time-consuming, although not difficult.

I’m wild about vegetables, so I added the sun-dried tomatoes, which add not only color, but a deeper flavor and more texture, an idea I got from Hosteria Al Vecio Bragosso near San Apostoli in our neighborhood of Cannaregio. The baby Swiss chard is also my addition.

bietola baby swiss chard venice, italy, French cook in Venice














Sometimes I add olives, sometimes not. Other times, I add capers, and other times both. This partially depends on whether the bass is wild or farmed. The farmed ones lack full flavor and these additions add some life as well as contrast to the dish. Onions can also add spark, especially to a farm-raised bass.

As always, my French touch means that I add a bit more wine than the Venetians. I do like my sauce. After all, that’s what life is all about, isn’t it?


Wild Sea Bass, Venetian Hours, The Rambling Epicure, French cook in Venice


Serves 4

Whole sea bass, wild if possible, cleaned and scaled, about 3 lbs. or 1.5 kg
4 large potatoes, scrubbed but not peeled

10 sun-dried tomatoes, chopped finely
1 large onion, thinly sliced
Parsley, chopped coarsely
2-3 cups white wine
4-5 branches of fresh rosemary
Olive oil
One bunch of young Swiss chard or 
Salted capers
Black olives (optional)
Salt and pepper to taste
Heavy metal roasting pan

Click here for a conversion chart.

  1. Preheat oven to 425°F / 220°C.
  2. Thinly slice the potatoes.
  3. Pour 2-3 tablespoons of olive oil into the roasting pan. A broiler pan or heavy roasting pan is perfect.
  4. Place the potatoes and sun-dried tomatoes in the pan, in a single layer, turning them to evenly coat them in the olive oil.
  5. Salt and pepper to taste.
  6. Place in oven, turning every 5 minutes and adding oil if they start drying out. Cook until the potatoes start to feel soft, but firm, when pricked with a knife or 15-20 minutes.
  7. Remove the vegetables from the oven. Turn carefully in the pan juices.
  8. Evenly distribute the onions, parsley and branches of rosemary, setting one branch aside.
  9. Place the sea bass on the bed of potatoes. Insert one branch of rosemary in the cavity.
  10. Salt and pepper to taste.
  11. Add one cup of white wine to the bottom of the pan.
  12. Place in the oven and lower the temperature to 400°F / 200°C, adding more white wine every time it evaporates and turning the potatoes each time. This prevents the potatoes from sticking and rehumidifies the sun-dried tomatoes.
  13. After 15-20 minutes, use a metal spatula and check whether the top of the fish is cooked by carefully trying to lift it off the bone. It is important to use a metal spatula because it “cuts through” the fish; a rubber one is thicker and might mangle the flesh. If it can barely be lifted away from the bone, the top is nearly cooked, so remove the pan from the oven and carefully turn it. You may need two heavy-duty spatulas or utensils to do so because of the weight.
  14. Return it to the oven for another 15-20 minutes, checking it in the same manner using a metal spatula to see if it is cooked, and adding white wine as necessary.
  15. When the fish is fully cooked — just enough to lift it off the bone — lay the leaves of chard over the fish and vegetables and return to the oven for 1 minute, just enough to wilt it.
  16. Remove the baking pan from the oven and turn the chard in the rendered juices. Filet the fish; it will usually be possible to simply lift it off with a metal spatula.
  17. Serve immediately.
  18. Serve salted capers as a garnish.
  19. Serve any white wine left in the pan as sauce.

Tip: If you hesitate about adding this much white wine, you can substitute half of it with freshly squeezed orange juice. The exact cooking time of the sea bass varies depending on the thickness of the fish, thus the importance of using the spatula technique. There is no need to add lemon when serving, since the white wine gives an acidic edge. You can also use turbot for this dish; follow the same steps, but because it is not as thick as bass, the cooking time will be less.






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