Dione Peterson, Banquet Chef at Oyster Harbors, prepared this fish in our Meet the Chef series recently. It was utterly simple, yet so good. She served it with buttery mashed potatoes, a fabulous combination. Add some fresh asparagus, and you have springtime on a plate. Dione garnished the dish with thinly sliced sweet baby bell peppers: “they come in a bag in most produce sections” she advised us. She used “Everything Bagel Seasoning” that she picked up in the supermarket also. The mix of sesame seeds and sliced scallions sprinkled on the top made it just right!