We had some very ambitious plans this week – Fonda San Miguel’s Enchiladas Suizas de Queso on Sunday and  Food & Wine’s Rigatoni with Lemony Kale-and-Pecorino Pesto – but they all fell apart when we needed to get some emergency repairs done on our apartment on Sunday and Monday. So, while Tony did make the pesto on Sunday, we ordered in dinner both Sunday and Monday night. By the time Tuesday rolled around, the repairs were done and we were ready to cook Yellow Table’s Whole-Roasted Branzino Grilled with Brussels Sprouts & Fingerlings as planned. Tony tells how it went:

This recipe was about as simple as could be. I cut the stems off the Brussels sprouts, sliced them in half, and placed them on a foil-lined pan. I wasn’t able to find fingerling potatoes, so I bought some small Russet potatoes, cut them in half, and then sliced each half into three wedges. I added the potatoes…