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.
I’m in trouble if we’re judged by the fish we order for I’ve never ordered fish at a restaurant. I’m not a big fish fan. I eat it at home but not when I dine out. Go ahead, judge me. 😀
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I order Gefilte. What does that say about me?
Well even so..it is Sea bass..YUM! I am there!
I’m in trouble if we’re judged by the fish we order for I’ve never ordered fish at a restaurant. I’m not a big fish fan. I eat it at home but not when I dine out. Go ahead, judge me. 😀
Nothing to do with the social status or something like that, but Adriatic branzino is really yummy :>)