Process and Ingredients:
One of my favorite “buying it whole” food endeavors is whole fish. Buying a fresh whole fish is often more economical and, at times, fresher than it’s filleted counterpart. I recently purchased a good looking whole Branzino (or European seabass) from our local fish market and had our fish guy (or fish monger) de scale and gut the fish. The whole Branzino was impeccably fresh and smelled of the sea (the good smell). I roasted the whole fish in a 375 F degrees for about 12-15 minutes. The fish was coated in fresh ground black pepper, Kosher salt, and extra virgin olive oil.
Good lord, man! Where DO you come up with this stuff? I can’t begin to read your blog without wanting to race out to the kitchen. Thanks for this spectacular site. Must go eat now…
This is right down my alley. I love “whole fish”. Thanks for posting it!
Your recipes are really wonderful. I tried this one – and it was sooooooo delicious! Thanks for sharing with us!Givr us more… =)
Recipe: Baked Mackerel with Vinegar, Mint, and Garlic Sauce
(photo: just out of the oven basked mackerel)I’ve written about my love of fish on multiple occasions here on Scordo.com, expounding on sardines, smelts, tuna, branzino, and salmon. And I was sad to discover that while I hold all…