This recipe is based on barigoule, a Provençal dish of artichokes, mushrooms and oil. To serve with cod, prepare it with baby
artichokes and chanterelles or shiitake mushrooms, which are less pricey than chanterelles.
The Good News: Branzino, a European sea bass, is low in fat but has a wonderful richness when cooked on the bone. Stuff the
fish with lemons and herbs, then grill it until the skin is browned and crispy to add even more flavor.
This seven-ingredient seafood appetizer is super fast and incredibly easy. Simply grill the clams over high heat until they
pop open (about 25 seconds), then flip and grill for 20 seconds more. Remove from heat and top with a homemade hot sauce.
Serve with grilled crusty white bread and a glass of Sauvignon Blanc.