Simple Sunday

Leisurely Sundays are good times to ask friends for lunch or an early supper. This particular meal is fresh tasting and quite simple. The combination of the fish with the minted pasta and pea salad is nicely complementary and light. Grilling fish removes the frequent complaint of odors in the kitchen although truly fresh fish should not present that problem.

For dessert, a blueberry upside-down cake makes the ultimate statement. Serve it warm with a small dollop of vanilla ice cream or yogurt. A cup of rich coffee and you’re set for the week ahead.

Mandel is author of “Celebrating the Midwestern Table” (Doubleday & Co., 1996).

GRILLED SEA BASS WITH LEMON, BASIL AND GARLIC

1/4 cup olive oil

10 large basil leaves

Zest of 1 large lemon

2 teaspoons Worcestershire sauce

2 large cloves garlic minced (about 1 teaspoon)

1 teaspoon salt plus more for sprinkling

6 (6-ounce) Chilean sea bass fillets, rinsed, patted dry

Freshly ground pepper

Lemon wedges

Puree oil, basil, zest, Worcestershire, garlic and 1 teaspoon salt in mini-processor until smooth as possible.

Rub mixture over fish flesh. (Recipe can be made to this point a few hours ahead and refrigerated tightly wrapped.)

Remove fish from refrigerator. Season to taste with salt and pepper. Grill skin-side up on well-oiled grill (or broil skin-side down) until just cooked through. Can be served hot or at room temperature, garnished with lemon wedges.

6 servings. Each serving:

213 calories; 513 mg sodium; 109 mg cholesterol; 12 grams fat; 1 gram carbohydrates; 24 grams protein; 0.02 gram fiber.

PASTA SALAD WITH MINTED PEAS IN LETTUCE LEAVES

6 ounces conchigliette pasta or other small dried pasta shape

2 cups frozen baby peas

2 tablespoons oil

2 cups thinly sliced Boston or butter lettuce leaves

1/2 cup finely diced celery

1/2 cup thinly sliced green onions

1/3 cup thinly sliced mint leaves

2 tablespoons white wine vinegar

1 teaspoon salt

1/2 teaspoon sugar

Red pepper flakes

Cook pasta in 6-quart pot filled with boiling salted water just until tender. Just before draining, add peas, then immediately drain contents of pot in colander. Transfer to bowl; toss with 1 tablespoon oil. Refrigerate until chilled. (Recipe can be prepared to this point a day ahead and refrigerated tightly covered.)

To serve, toss pasta and peas with sliced lettuce leaves, celery, green onions, mint leaves, remaining oil, vinegar, salt, sugar and red pepper flakes. Adjust seasoning and vinegar. Spoon into lettuce leaves. Serve chilled or at room temperature.

6 servings. Each serving:

186 calories; 405 mg sodium; 0 cholesterol; 5 grams fat; 28 grams carbohydrates; 6 grams protein; 1.26 grams fiber.

UPSIDE-DOWN BLUEBERRY CAKE

Upside-down fruit cakes capture the essence of summer. Here, blueberries are combined with a small amount of batter, making the cake extremely moist. Individually quick frozen blueberries can be substituted without thawing them.

3 tablespoons butter

1/3 cup plus 1/2 cup light brown sugar, packed

1/2 teaspoon cinnamon

1 pint blueberries, about 2 cups

1 1/2 cups cake flour

1/2 teaspoon baking soda

1/2 teaspoon salt

6 tablespoons butter, softened

1/2 cup granulated sugar

2 eggs

1/2 cup buttermilk

1 teaspoon vanilla extract

Vanilla ice cream, yogurt or creme frai^che, optional

Heat butter, light brown sugar and cinnamon in small saucepan over medium heat until flowing. Pour into greased 9-inch springform pan and tip to spread evenly. Wrap outside of pan with foil to prevent leakage. Distribute blueberries evenly across bottom of pan.

Sift flour, baking soda and salt onto wax paper; set aside.

Cream butter, granulated and brown sugars until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing well and scraping bowl after each addition. Add sifted dry ingredients, alternating with buttermilk and vanilla, beginning and ending with dry ingredients. Mix until smooth.

Pour batter on top of blueberries. Spread evenly.

Bake at 350 degrees until browned and toothpick inserted in center comes out clean, 35 to 40 minutes. Cool 10 minutes on rack.

Gently invert springform pan on cake platter. Carefully remove foil wrapping. Release ring and carefully remove. Finally, remove bottom. Cool at least 2 more hours before serving.

Serve warm (if necessary, reheat in a 300-degree oven until warm, about 10 to 12 minutes) with ice cream, yogurt or creme frai^che, if desired.

8 to 10 servings. Each of 10 servings contains:

300 calories; 257 mg sodium; 71 mg cholesterol; 12 grams fat; 47 grams carbohydrates; 3 grams protein; 0.56 gram fiber.