This is probably the last thing you want to be reading about during Thanksgiving week. I know, I should have posted a picture of a pot of bubbling turkey soup or a leftovers turkey hash. But we didn't have any leftovers this year, and what with the turkey I made last week for the video shoot, if I don't see another piece of that gobbling fowl until next November, well, I can't say I'll be sorry.
Instead, I offer you some fish. A nice clean roasted fish kissed with lemon and sage and dotted with olives that shrivel and crisp around the edges in the oven. It's just the thing to eat this weekend when the leftovers are done. Or when you're done with the leftovers, which ever comes first.
Here's what you do: buy a nice fat piece of blackfish or other thick fillet. This one in the photo weighs nearly a pound and I left it in one gorgeous piece. Salt and pepper your fish on both sides. Drizzle your roasting pan with a little oil, plop in your fish, drizzle with more oil, decorate the top with chopped olives and torn up fresh sage, and roast at 400° F until the flesh is just firm and cooked through (this piece took 10 minutes). When it's done, drizzle with the best olive oil you have in the house (even if you used the cheap stuff for cooking) and sprinkle with a good squeeze of fresh lemon juice, salt, and turkish or aleppo red pepper. It will fix that overstuffed, post TG fowl feeling in the most pleasant way.