Roasted Branzino with lemon and herbs
There are some comments that just stick with you. About 15 years ago, a friend told me that I was a "large cat in a human suit." It creates such a funny visual and its still somewhat puzzling. I mean, I'm a dog person! I think the "compliment" (??) refers to my Favorite Dinner Ever... a whole fish!
If there is a whole fish on a restaurant menu, I order it. I don't care if its Nemo himself, I cant not eat it (him). A whole fish is a gift from the sea, whether you get it at a restaurant or bring it home yourself in clenched teeth to be left on your master's door step. what?
So, we had a dinner party and everyone got their own fish!! ...best dinner party ever.
Its so easy. Here's what you'll need:
- Branzino, 1 per guest. These were about 1 lb. each, gutted and de-scaled (by the guy at the fish counter, of course!).
- Herbs, coarsely chopped. We like rosemary, thyme and sage.
- Garlic, coarsely chopped.
- Lemons, sliced.
- Olive Oil
- salt & pepper
Lightly oil, salt and pepper each fish inside and out. Place on aluminum foil and stuff the center (where the guts were) with the herbs, garlic and lemon slices. There are no measurements here, just as much as you can stuff. Add extra lemon slices to the top. Loosely wrap each fish in the foil creating a packet.. Place on a medium-high grill for 15 minutes. When you take the fish packs off of the grill, let them sit for 5 minutes, no peeking!
Remove the fish from the aluminum packets and transfer to serving platter.
I'll bring the wine!
xo & a pinch,