dear regina: sorry about the stove.

Since Rob and I both love cooking, it's a real treat to be able to do so on vacation, especially when we have amazing local ingredients and a gorgeous kitchen to work with. (I also love the provisioning part of these trips, making a list of things to bring with us and curating a collection of recipes to make.)

With the recent remodel of the house, Regina had installed a stunning six-burner AGA stove. It's a real beauty: a gleaming black cooktop and white enamel front, with three ovens (of different sizes and functions) and about a zillion parts that naturally all need cleaning after you've put the sucker through its paces.

Which we did last night. All due apologies to the nice girls who came this morning to clean.

Sea Bass and Confetti Vegetables with Lemon-Butter Sauce

For the fish
2 sea bass fillets (sprinkle with salt)
Heat olive oil in a large skillet; add fish and cook until it flakes easily when tested with a fork.
Remove from pan, place on a plate and tent with foil.
Add 1/4 cup white wine and the juice of a lemon to the pan; cook over medium-high heat 2 minutes. Remove from heat, stir in 1 Tablespoon chopped parsley and 1 teaspoon cold butter.

For the vegetables

Cut the kernels off 2 ears of corn; chop a tomato and a zucchini (two if they're tiny). Sliver a large handful of fresh spinach. Add corn and zucchini to pan, saute 2 minutes. Add tomato and spinach, cook 1 minute until spinach wilts.

Spoon the vegetables onto 2 plates; top with fish and pour butter sauce over all.