I grew up in a place where I can walk to the fish market. ‘Morning walk’ to the fish market with my mom is one of the fondest memories of my childhood. In Korea, most fish (unless it’s used in stews) is served as whole so when I see a ‘whole fish’ on a menu, I don’t even read the description, I just order. Something so simple, and primal about whole fish….I just love it. Of course, my husband who grew up in the other side of the world, seems uncomfortable when he sees whole fish served on the table. But today, it’s all about me….:D (I cut the head off for him at least) Branzino is basically mediterranean sea bass. My favorite fish . It’s delicate yet so creamy. Once you have it whole, a filet of fish seems so ummm blend. 🙂 Enjoy the wholeness!
1 whole branzino, ( gutted & scaled – I asked my fish market to do it for me – price: a few wink wink and smile.)
Marinate : 1 cup cilantro, 1/2 olive oil, 1 clove garlic, 1/2 teaspoon hot chili flakes, 2 Tablespoon fish sauce, half of lemon juice, salt & pepper
1. Mix all the ingredients for the marinade in a food processor. Save some to drizzle on top of the fish when it’s done.
5. Make the deep incision in the fish belly (?), so it can lay on top of ‘foil ball’. (If you use a convection oven, air conduction flow will knock out the fish so secure our little guy on the ball by making deeper incision. ) You can stuff the fish with some cilantro and lemon.
6. Roast it for 15 mins or till flesh is opaque.
Here are some photos I took in my hometown last winter.