2 Branzino whole fish cleaned (head and tail) …..ok…ok… if you are not brave enough for the head, ask the butcher to remove it … it won’t looks as good but is fine!
*Tip – call your grocery or fish store ahead of time to order or make sure they have Banzino available.
*A MUST- Ask your fish store to butterfly and clean the fish REALLY well. And check before you leave the store that it is right you want to be able to open the fish all the way.
2 large cloves of garlic, each clove sliced lengthwise to get three pieces per clove
1 large bunch of rosemary
Preheat the oven to 400 degrees
Put flake salt on both sides of the fish and inside the fish. Salt to taste remember you can always add salt once is almost all the way cooked and this kinda of fish can take a lot of salt!
Squeeze 1 1/2 lemons on each fish. Basically half a lemon per side and inside
Make three slits on top of the fish in a diagonal design.
** Tip make the slips from the base of the knife up
Insert one piece of garlic into the diagonal slit using all 6 slices of garlic
Insert 3 sprigs of rosemary diagonal inside each fish.
Cook fish uncovered in a 400 degree for 20 minutes.
Turn the broiler on high or 450 degrees and broil for another 5 minutes or until golden brown and crispy skin.
Fish will serve 4 people
Side Baby Potatoes and Carrots
24 oz bag of small round multicolored potatoes
7 oz bag of baby carrots
2 Tablespoons Olive Oil
2 large cloves of garlic chopped
2 generous pinches of flake salt
1 or 2 Tablespoon of your favorite seasoning your taste *I like steak seasoning
Boil the potatoes and carrots in a large pot of water until fork tender. Approximately 10- 15 minutes.
Heat the olive oil in a large pan or wok.
Add the chopped garlic until lightly browned.
Add the drained vegetables, flake salt, and 1 or 2 tablespoon of your favorite seasoning.
Toss to coat and cook for a couple of minutes.
Serve with the Branzino I like to serve it all in the same plate for a Mediterranean presentation! Hun….I can see the sea!