Black sea bass en papillote

Recipes · Ocean to table

Born from the water.

Dishes shaped by the day's catch, crafted by great chefs, and meant to bring people together around honest, unforgettable flavors.

Fancy Peasant Everything Olive Oil poured over a baked dish

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The olive oil behind the recipes.

A celebration of Greece's most powerful and nourishing ingredients: single-estate organic olive oil, aged vinegars and mountain oregano salt. It's what we cook with on the boat, and it's what these recipes were written for.

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1L Everything Olive Oil

1L Everything Olive Oil

Single-estate, organic, Greek

The Trilogy

Red wine, aged & white balsamic

Greek Mountain Oregano Salt

Greek Mountain Oregano Salt

The seasoning in our sea bass

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Greek Melitzanosalata

Melitzanosalata is a traditional Greek eggplant dip made with smoky, charred eggplant, olive oil, garlic, lemon, and fresh herbs. Creamy, bright, and deeply savory, it’s a simple Mediterranean dish that lets the natural smokiness of the eggplant shine.

Balık Ekmek (Turkish Bluefish Sandwich)

Balık Ekmek is a classic Turkish street-food fish sandwich, traditionally served along the waterfront in Istanbul. Fresh grilled fish is tucked into crusty bread and layered with bright, simple flavors like herbs, onion, lemon, and pickled peppers. Our version uses fresh local bluefish, giving this iconic dish a distinctly Montauk twist.

Yellowfin Tuna Puttanesca

Rare-seared yellowfin over a bright puttanesca of anchovies, olives, capers and cherry tomatoes.

Fancy Peasant Lemonatas Potatas (Greek Lemon Potatoes)

Crispy edges, creamy centers, olive-oil forward, citrus-bright

Horiatiki Salata with Fancy Peasant Olive Oil & Vinegar

The ultimate Greek village salad

Pressure-Canned Yellowfin Tuna

Shelf-stable yellowfin, pressure-canned in jars. Makes about 6–7 half-pint (8 oz) jars per 5 lb of raw tuna.

12-Hour Slow-Roasted Plum Tomatoes (Confit-Style)

Silky, sweet, umami-rich.

Perfect Seared Tuna

Sesame-crusted tuna seared hard and fast after a light soy-honey marinade, with a rare center.

Clams Casino (Classic)

The East End classic: clams on the half shell under crisp bacon, peppers and lemony breadcrumbs.

Black Sea Bass en Papillote with Greek Mountain Oregano Salt

Elegant, aromatic, and impossibly moist.

Bay Scallops Wrapped in Prosciutto

Sweet bay scallops wrapped in prosciutto and seared until crisp, finished with lemon or balsamic.

A creamy, dairy-free whipped almond “feta” with roasted red peppers, chili flakes and Fancy Peasant olive oil.

Pan Seared Fluke

Fluke seared golden in a hot pan and basted with butter, garlic and herbs.

Roasted Duck Fat Potatoes

Deeply golden, shatter-crisp, rich and savory

Fancy Peasant Lemonatas Potatas (Greek Lemon Potatoes)

Crispy edges, creamy centers, olive-oil forward, citrus-bright

Horiatiki Salata with Fancy Peasant Olive Oil & Vinegar

The ultimate Greek village salad

12-Hour Wet–Brined Smoked Bluefin Tuna Belly

Charcuterie-style, silky, rich, and deeply seasoned

Grilled Bluefin Tuna with Soy, Furikake, Chives & Mirin

Bluefin seared hot and fast after a quick soy-mirin marinade, finished with furikake and chives.

Peruvian Clams Moqueca (Clams Moheca)

Littleneck clams simmered in a coconut, aji amarillo and tomato broth, finished with lime and cilantro.

Peruvian Pisco Sour Broiled Oysters (with Breadcrumbs)

Oysters broiled under a pisco sour breadcrumb butter with lime, aji amarillo and cilantro.

Curry Leaf Corn Pudding with Habanero, Shallots, Parm & Cheddar

Sweet corn baked into a creamy custard with curry leaves, habanero, shallots, cheddar and Parmesan.

Yellowfin Tuna Puttanesca

Rare-seared yellowfin over a bright puttanesca of anchovies, olives, capers and cherry tomatoes.

Fancy Peasant Lemonatas Potatas (Greek Lemon Potatoes)

Crispy edges, creamy centers, olive-oil forward, citrus-bright

Horiatiki Salata with Fancy Peasant Olive Oil & Vinegar

The ultimate Greek village salad

Pressure-Canned Yellowfin Tuna

Shelf-stable yellowfin, pressure-canned in jars. Makes about 6–7 half-pint (8 oz) jars per 5 lb of raw tuna.

12-Hour Slow-Roasted Plum Tomatoes (Confit-Style)

Silky, sweet, umami-rich.

Perfect Seared Tuna

Sesame-crusted tuna seared hard and fast after a light soy-honey marinade, with a rare center.

Clams Casino (Classic)

The East End classic: clams on the half shell under crisp bacon, peppers and lemony breadcrumbs.

Black Sea Bass en Papillote with Greek Mountain Oregano Salt

Elegant, aromatic, and impossibly moist.

Bay Scallops Wrapped in Prosciutto

Sweet bay scallops wrapped in prosciutto and seared until crisp, finished with lemon or balsamic.

A creamy, dairy-free whipped almond “feta” with roasted red peppers, chili flakes and Fancy Peasant olive oil.

Pan Seared Fluke

Fluke seared golden in a hot pan and basted with butter, garlic and herbs.

Roasted Duck Fat Potatoes

Deeply golden, shatter-crisp, rich and savory

Fancy Peasant Lemonatas Potatas (Greek Lemon Potatoes)

Crispy edges, creamy centers, olive-oil forward, citrus-bright

Horiatiki Salata with Fancy Peasant Olive Oil & Vinegar

The ultimate Greek village salad

12-Hour Wet–Brined Smoked Bluefin Tuna Belly

Charcuterie-style, silky, rich, and deeply seasoned

One Chef. One Fish. One Shot | Bluefin Tuna Hunt | Michael Chernow Joins Bounty Uncharted

Grilled Bluefin Tuna with Soy, Furikake, Chives & Mirin

Bluefin seared hot and fast after a quick soy-mirin marinade, finished with furikake and chives.

Peruvian Clams Moqueca (Clams Moheca)

Littleneck clams simmered in a coconut, aji amarillo and tomato broth, finished with lime and cilantro.

Peruvian Pisco Sour Broiled Oysters (with Breadcrumbs)

Oysters broiled under a pisco sour breadcrumb butter with lime, aji amarillo and cilantro.

Curry Leaf Corn Pudding with Habanero, Shallots, Parm & Cheddar

Sweet corn baked into a creamy custard with curry leaves, habanero, shallots, cheddar and Parmesan.

We Made Turkey’s Viral Fish Sandwich with Daphne Oz

Greek Melitzanosalata

Melitzanosalata is a traditional Greek eggplant dip made with smoky, charred eggplant, olive oil, garlic, lemon, and fresh herbs. Creamy, bright, and deeply savory, it’s a simple Mediterranean dish that lets the natural smokiness of the eggplant shine.

We Made Turkey’s Viral Fish Sandwich with Daphne Oz

Balık Ekmek (Turkish Bluefish Sandwich)

Balık Ekmek is a classic Turkish street-food fish sandwich, traditionally served along the waterfront in Istanbul. Fresh grilled fish is tucked into crusty bread and layered with bright, simple flavors like herbs, onion, lemon, and pickled peppers. Our version uses fresh local bluefish, giving this iconic dish a distinctly Montauk twist.

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