and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. Something's happening, dining-wise, for the first time this week at the Agawam Hunt Club in Rumford. Its dining room will be open to the public.

The private club, founded in 1897 as a sanctuary in East Providence, is so impressed and proud of their new executive chef Mitchell Mauricio, the club is inviting diners to participate in Providence Winter Restaurant Weeks at their Nasturtium dining room.

This signals an interest to open the club for more special events. And the spotlight isn't just on chef Mauricio, but also on his sustainable menu. That's why he prepared a sea bream crudo, also know as scup, for our most recent Small Bites cooking video. The fish runs wild in our waters and is underutilized.

Sea Bream Crudo 

- Canola or vegetable oil, for frying

- 1 parsnip, peeled

- Kosher salt

- 1 green apple

- 2 sea bream, filleted

- 2 tablespoons Portuguese olive oil

- 1/4 bunch parsley

- Maldon, fleur de sel or other finishing salt

In a heavy-bottomed pot, heat enough canola or vegetable oil to cover the bottom. Heat to 350 degrees.

Using a peeler, slice wide pieces off of the parsnip, about an inch long. When you have a handful, around 20 pieces, drop them into the hot oil. Using a slotted spoon, move them around in the pot until golden brown. Remove and drain on a paper towel. Season with kosher salt. Set to the side.

Dice the green apple into small cubes. Set to the side.

Season the fish fillets with kosher salt. Let sit for 5 minutes. Rinse fillets with cold water. Slice fish fillets as thin as possible, staying away from the bones. Arrange on a chilled plate.

Garnish with olive oil, diced green apple and fried parsnip. Finish with fresh parsley leaves and a touch of finishing salt.

Serves: 2