He ordered sole. I ordered branzino.
He congratulated me on my order,
which made me feel like not only did I understand him
but he understood me, too. I was a man of the world,
temporarily busted, but an expert at choosing a piece of fish.
about Teddy Forstman, article in Vanity Fair magazine
There’s actually a group of people
who believe that ordering branzino is a mark of worldliness?
I, too, have ordered branzino.
It‘s a common European sea bass, that’s all it is.
But just sea bass.
But you see, this is the thing.
We live in a society where something as silly
as the kind of fish you order
supposedly says something about you.
It’s a piece of fish, people.
Only a piece of fish.
Recipe for Whole Roasted Branzino from www.Turntablekitchen.com
adapted from Williams-Sonoma Cooking with Friends
2 whole branzino (Mediterranean sea bass)
several sprigs of fresh flat-leaf parsley and thyme
1 lemon, sliced thinly
2 cloves of garlic, thinly sliced
sea salt and freshly ground black pepper, to taste
extra virgin olive oil
1. Preheat the oven to 450 degrees F.
2. Use a sharp knife to cut several diagonal slits on both sides of each fish. Rub the outside of each fish with salt and pepper and generously season its cavity. Brush the fish, inside and out, with olive oil.
3. Stuff the cavities with a few sprigs of herbs, the lemon slices and garlic.
4. Place the fish on a well-oiled baking sheet and roast for about 20 minutes (until the fish flakes easily).
5. When the fish is done, carefully slice it in half along the backbone and remove the top fillet. Lift out the backbone and toss it.