sea bass with balsamic glaze 2

I made this again, and again it was spectacular. This time I took pictures. I could have made an attempt to make it look pretty, but I was too hungry. Details of the recipe is in the post on the previous version.

The pluots were a bit too sour, but it balanced out in the end. Here they are, sitting on the glaze before mixing.

Instead of Fresno peppers in the vegetable bed, I used Aleppo pepper in the balsamic glaze. Easier. And here it is, in all its muddy glory.