this is a peacful fish :) was being brutaly cooked in oven ( u can also cook in foil if you are a batchlor not to wash more dishes of course !:)

I made a paste of butter, olive oil, chives, garlic, rosemary, thyme, basil and salt & pepper. I made slices through the skin and then slathered on the paste. I stuffed the body with some more of the herbs and lemon slices
the poor victim , ehem , fish is laid to rest in the biggest oval Dutch pan , sealed the top with foil and then the lid. The pot contained a bed of lemon slices, 5 sliced scallions, a couple of rosemary sprigs, 2 bay leaves and about a cup or fish stock ( or water ,again if you are a batchlor i doubt that you heard that fish got stock lol )
the victim was cooked at 375 for about 55 minutes. After I put arranged him on the platter with the lemon slices and big herbs I covered our fish friend with foil to sit while the sauce reduced
Sauce – pan drippings + 14 oz can diced fire roasted tomatoes + approx 10 sliced kalamata olives thrown in at the end. Oh, and a pinch of sugar because this stuff was super acidic. served the victim over rice with the sauce. Haricot verts on the side and a salad of mixed greens, fresh mozzarella, tomatoes and chopped fresh basil.
enjoy !

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