I fired up the brick oven. I took a gutted and scaled black bass, deeply scored its sides, and salted it. Then I spatchcocked it, spreading open the two sides underneath the backbone, so that the fish appeared to be swimming in the pan with some olive oil, a few cloves of garlic, and some white wine. I slid the pan deep into the oven and let the flames and heat go to work. The wine quickly steamed off and the oil began to sizzle. I rotated the pan to cook the other side of the fish. Once it was finished, I pulled the fish out of the oven and poured a few ladles of prosciutto-ramp broth over the top. It sizzled in the pan and blended with the juices and garlicky fat. I basted the fish a few times with the quick pan sauce. And that was dinner.
May 2, 2005