I was on a seafood binge at first, dining on
grilled octopus and Loup de Mer (wolf of the sea =
seabass) at Milos, here, a Greek seafood place on W. 55th.
I doubled the recipe and did the
seabass separately under the
grill (3 mins on a baking tray, skin up, w / oil and pepper, very hot
grill) as I did not have enough room to do it all in the casserole pot.