It may seem lame on my part but I always shy away from cooking fish because I’m just never sure what to do with it. And I’m not up for something complicated and I’m really not up for anything FISHY. I’m just a simple girl with wimpy seafood tastes. I like my fish sweet, white and clean tasting, none of that bluefish fishiness please. So the lovely Ms Boswell has done it again and steered me toward a recipe that covers all my bases, a simple whole roasted Branzino. This also breaks me out from my usual purchase of either Cod, Flounder, or Chilean Sea Bass. So off to the fish monger we go………..
Whole Roast Fish
1 cup kosher salt
2 whole fish, such as Branzino or Dorade, about 2 pounds each, cleaned and gutted 1 lemon, thinly sliced
2 leeks, slit lengthwise rinsed free of sand
several sprigs fresh thyme
Preheat oven to 425. Line a baking sheet with parchment paper and pour salt onto paper, creating a nice bed for fish to lie on.
Rinse fish and pat dry . Stuff each stomach cavity with lemon, leeks and thyme and arrange fish on salt bed. Roast about 35 minutes. Fish should feel hot and firm to the touch. The skin should start to loosen. Remove from oven, fillet fish and serve - discarding bones and the skin. Consider serving with boiled potatoes and sharp bitter greens or broccoli. Season with a drizzle of oil olive, a crack of black pepper and flaky sea salt.