A different inspiration

 I've said before that I'm very recipe-driven as a cook, it being as much a hobby as a practicality for me (and I thank everything, daily, that I have one hobby that's not been too covid-attacked, or not since the great No Eggs Weeks of April). 

But I also love my seasons for cooking. Most of the time, anyway. Summer is a brilliant time for produce and a terrible time for cooking. Today was meant to be a baked chicken dish, but no way. You'll have spotted a load of salads with fruit in lately, that being my summer staple, when there's so much good fruit that saving it for after the main meal doesn't give you nearly enough scope. Don't entirely need recipes for that...

I do love a cookbook that divides itself as seasons, or - even better - subdivides itself further. Food definitely has more than four seasons; late summer being a good one, when things are abundant and the mood is lazy. On which grounds, let me recommend the Little Library Year to you - it has many seasons, and food from books which mainly I just read. And currently, it is for super hot weather. Like the scallops, this fish roll requires almost no cooking, and it's delicious. 

 Three bits again:

1) Fish fillets (mackerel or sea bass says the recipe; thin, is the point). Rubbed with oil, dried mint, pul biber and a smidge of salt. Quickly fry skin-side down and even quicker skin up.

2) An infinite number of herbs: parsley, mint, dill, coriander, lightly chopped and mixed, and put into a nice roll (baguette, whatever).

3) Some thinly sliced onion scrunched with lemon juice and salt. I am cautious with onion but you definitely want the lemon, and this treatment made it nice and gentle.

Roll, herbs, onion, fish, onion, herbs, roll. A most excellent sandwich. Loads of random salad on the side. Perfect for the broiling days.