Baked totoaba fish

We got lucky again and found some beautiful, super-tasty totoaba, a rare saltwater fish from the Gulf of California.

This time I baked it with garlic, fresh herbs, a little lime zest and juice, and a handful of cherry tomatoes. It came out so flavorful and juicy—roasting is just perfect for totoaba because the meat stays tender.

Also, fried eggplant with garlic tomatoes