on the menu: whole roasted branzino

On May 22, 2015 by theseventhsphinx

I’ve been wanting try new fish, and new methods of cooking fish. Whole roasted branzino is easy with great presentation value.

roasting branzino


I started roasting some fingerling potatoes about 30 minutes in advance as the fish cooks quickly, especially in a hot oven. There is a range of roasting approaches, ranging from ~20+ minutes at 350° to 10 minutes at 500°. I went for a happy medium, around 16 minutes in a 425° oven. I jumbled together a few recipes, mainly this one and this one.


Pillivuyt Eden porcelain oval baking dish

I was really pleased with the flavor and texture of this branzino, a.k.a. Greek sea bass. There is the appeal, too, of the fish being fresher and less expensive when purchased whole (I didn’t gut it myself, though this would be pretty badass to be able to do, and I aspire). The cavity can be stuffed with any number of herbs and accents, I used lemon, basil, garlic, thyme, and salt.



on the menu: miscellaneous breakfast burrito

On March 30, 2013 by theseventhsphinx



Zucchini/mushroom orzo rolled up into a bacon/thyme/manchego frittata + wheat tortilla.

[I am at that point in the grocery cycle where I have some leftovers, and a little bit of a lot of things.]

So good!

Once in a while the bizarre combinations work out.

on the menu: sautéed grape tomatoes + balsamic reduction, thyme

On March 19, 2013 by theseventhsphinx



More reductions are in order.

on the menu: bacon, thyme + asiago frittata, home fries with pimentón

On February 24, 2013 by theseventhsphinx
bacon, thyme & asiago frittata, home fries with pimentón

bacon, thyme & asiago frittata, home fries with pimentón


Mmmm. Breakfast.