My son and I went fishing Sunday afternoon on the banks of the Tennessee river. I cannot reveal our secret location! As you can see he caught a beautiful 6 pound bass. I filleted the bass and simply pan seared it in a cast iron skillet in a little bit of butter and seasoned with sea salt and black pepper.
My Italian Nonna (grandmother) would make potatoes like this. My kids love them. Boil Yukon Gold potatoes whole until knife tender. At about 10 minutes check them. Be careful not to under cook and have a crunchy potato or over cook and have mashed potatoes. Peel the skins off under cold water. Cut the potatoes into bite size pieces. Drizzle olive oil and crushed fresh garlic in a pan. Heat the oil but don't burn the garlic. Put a small layer of canned, crushed San Marzano tomatoes in the pan. Add the potatoes and salt to taste.
Greek salad is easy! Cherry tomatoes sliced in half. We used golden ones this time. Slice a cucumber. Lightly salt and pepper the tomatoes and cucumbers. Add Kalamata olives and feta cheese with a drizzle of extra virgin olive oil and white balsamic vinegar. Mix and enjoy!