Roasted Branzino

I have a crush on my local fishmonger. His name is Casey.

Please don’t tell anyone-especially my husband. Otherwise, he will catch on as to why I have been making so much fish lately.

Back to Casey-he has piercing blue eyes and can gut a fish like no other. So here I am, twice a week at my local seafood market, holding my number, hoping I’ll get Casey. Actually, if I don’t, I tell the customer next to me to go ahead-I haven’t decided. Some women like fancy cars or big biceps, I prefer a man that can clean a fish. It actually makes me weak at the knees. Ever hear that song by John Mayer, “Your body is a Wonderland”? That’s the way he treats his fish. Perfection.

One of my favorite types of fish is Branzino. I make it year round, and usually it’s available at your local fishmonger or supermarket for under $15.00. Gutting and cleaning scales included! This is very simple to make and takes very little prep time. This particular whole fish stays incredibly moist and flavorful because you are cooking it with the head, skin and bones (sorry, just don’t think about it).

I like to use oregano and lemon, but you can use any type of herb laying around in your refrigerator.

Keep in mind, when you pick out your fish, make sure that the eyes are clear and bright. Don’t be afraid to take a sniff before you commit. It should smell fresh, like the ocean, without having a strong odor.

Taking out the bones in one piece takes a bit of practice, but easy to do. I’ll walk you through it below. Always remember to take the fish out of the refrigerator 30 minutes before preparing. Putting it in the oven at room temperature ensures that roasted flavor.

INGREDIENTS:

• 1 Branzino, gutted and descaled
• 2 Garlic cloves, minced
• 3 lemons
• 1/4 C Olive Oil
• Fresh Herbs-I like oregano and parsley, but any will do
• Salt
• Pepper
• Red Pepper Flakes (My favorite found here) 

INSTRUCTIONS:

Preheat Oven to 425 degrees.

1. Rinse the fish and pat dry. Lay the fish on a baking sheet lined with parchment paper.
2. Slice 1/2 lemon thinly. Stuff the inside of the fish with most of the herbs and the lemon slices. Sprinkle with salt and pepper.
3. Juice the 11/2 lemons. Put in a bowl with the garlic, olive oil, salt, pepper and red chili flake. Pour over the top of the fish and the inside. Chop up the rest of the herbs and set aside.
4. Place this fish in the oven, on the highest rack. At this point you can throw a few lemon quarters on the sheet to get roasted as well. They make for a beautiful presentation served along side of the fish. 
5. Roast for 10-12 minutes. Carefully flip the fish over and roast for another 10-12 minutes. Remove from oven
6. Using the side of a dinner fork, slice off the head and tail. Open the fish and remove the herbs. Carefully lift out the bones-hopefully in one piece.
7. Remove skin if desired. Many people love the skin, so either way is fine. Place the filets on a serving platter and squeeze 1/2 lemon on top. Sprinkle with the remaining chopped herbs.
8. You may want to mention to your guests to watch out for any stray bones. 

Serves 2.