on the menu: whole roasted branzino

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

roasting branzino

Instagrammed

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.

branzino

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.

branzino

x

on the menu: miscellaneous breakfast burrito

IMG_2595

 

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.