One of my absolute favorite things to eat is whole fish-- fins, head, and eyeballs included. Aside from the interesting and gorgeous presentation, the fish is more likely to stay moist and succulent. When I saw whole rainbow trout at the market, I immediately picked two up to make for dinner. Though it may seem intimidating at first, whole fish is surprisingly easy to prepare at home-- impressive, fool-proof, and doesn't leave your kitchen smelling like fish.
I used this recipe from Bon Appetit, slightly altering it here and there... swapped trout for branzino, thyme and rosemary for the marjoram, used new potatoes instead of russet, omitted the pine nuts, and used way more tomatoes and olives than suggested. I served it with a side of garlic-sauteed escarole, it was a quick and easy enough for a weeknight, but could definitely work for guests.
 |
| gather all ingredients |
 |
| stuffed with lemon, thyme, and rosemary |
 |
| looks kind of like the recipe...right? |
No comments:
Post a Comment