This weeks New Yorker is a food issue
-even down to the cartoons!

“You can stop the pain, Marcel.
Just show us how you put the crust on the sea bass.”

OK Leave him alone !I’ll let you use mine!

Roast Bass with Herb and Garlic Crust.

4 x 225g (8 oz.) Fillets of Bass
225g (8 oz.) fresh breadcrumbs
Bunch fresh Parsley
Bunch Basil (or teaspoon Dried)
2 fat cloves Garlic
110g (4 oz.) Butter
Some Quarters of Lemon to serve.

Run your finger over the fish to make sure all the bones are removed.
(If any are left take them out with a tweezers or small pliars)
Chop the parsley and basil finely, chop the garlic, melt the butter and mix together.
(You can throw the breadcrumbs, the roughly chopped garlic and the unchopped herbs into a food processor and whizz for a minute and it will do the job for you, mix in the melted butter when you have taken it out)
Use this mixture to coat the top of the fillets.
Pre heat the oven to Gas 6, 200 C, 400 F.
Oil a baking tray and put the fish on this, into the oven until just cooked through.(6 to 12 mts depending on the thickness of the fish and the heat of your oven)
Serve with the quarter of lemon and/or a dollop of mayonnaise.