At the suggestion of Chef Jamie, I decided to confront the scary fish from the farmer’s market. I added some fresh dill, onion, butter and lemons and baked it.
I served it with garlic potatoes and sauteed spinach. I, dare I say, got down with my bad self. There was a little work with peeling the skin away and eating around the bones, but it didn’t slow me down in the least.
I’ve prepared fish similarly in the past, but I think the bones in the fish added some extra flavor. At least that is the story I am going with.