05.15.20 Florence Fennel

With so many unknowns these days, I like to go back to reliable information. Such as a saying of my favorite high school teacher, Mr. Collins. He said that it’s hard to make a good fish bad, but it’s almost impossible to make a bad fish good. Well, I had a good piece of wild salmon and some fresh fennel from the garden, a few cloves of garlic, salt and avocado oil. I cooked it for 15 minutes at 425 degrees and that was a mighty fine fish we ate for dinner tonight.