braising artichokes

Last night Chef Zach came over and salt roasted a perch with lemon, chives and parsley from the yard. He stuffed the fish with the herbs and then covered the pan and fish with salt (an entire pound of it!) and stuck it in the oven for 40 minutes at 450 degrees. The skin of the fish peeled away perfectly with the salt shell and the meat inside was tender, lightly (and perfectly) seasoned and delicious! I made some green coconut curry to go with (lots of leftovers if there are any takers). Check out all the food drippage.