Crisp-skinned branzino seared in ghee with lemon zest, finished in the oven, and served over a silky roasted butternut puree with a bright celery salad and sage brown butter. Serves 4.

A warm, autumnal farro salad that satisfies without sitting heavy — sweet-tart apple, dried fruit, cilantro, pickled onion and toasted pepitas against crisp-skinned Seatopia King Salmon and the slow, raisin-dark heat of Urfa pepper.