ONE OF THE FEW things we've missed since leaving Berkeley, nearly twenty years ago now, is Monterey Fish, a shop whose provender is utterly reliable. We try to remember, on the occasions we spend a day in Berkeley — once or twice every month, it seems — to take a little ice chest with us; and so we did the other day.
Today Cook cooked up these fillets of snapper. She breaded them and drizzled a little olive oil on top, with a bit of salt of course, and broiled them just a few minutes; then served them with a gremolata of chopped garlic, parsley, and lime peel, drizzling just a bit more oil first.
We've begun using our own olive oil. We picked ninety pounds of olives a few weeks ago and took them to a community press, where they were mixed with olives from neighbors within a few miles. Ninety pounds of olives don't give you a lot of oil, only a gallon and a half; and I can't really call this our own olive oil, since it's a blend of the neighboring fruit. But we know where it came from, and I must say it is delicious. It won't last long.
Green beans on the side, and a green salad afterward, and an apple, and some biscotti, and candied citrus peel.