I was in charge of planning Easter Dinner this year at the Briggs' house. I picked up this Black Sea Bass in Philadelphia and took it home with me to Bucks County. My sister and I foraged the woods surrounding our house for the fiddleheads.

For you city slickers scratching your head about what a 'fiddlehead fern' is, it is a a young fern that has not 'unwound' itself into a frond, an adult fern. These tasty veggies are abundant (and free!) in our area and filled with omega 3 & 6 as well as iron and fiber.

This dish, which was was inspired by local ingredients, was a big hit and relatively easy. Underneath the fish is Traugers (a family farm in my area) sweet potatoes with golden raisins and roasted parsley root and fennel. I decided the bass would pair nicely with a yogurt Meyer lemon dill sauce.