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Once again, still playing catch up with my Instagram food posts (@ceciliasingley). Almost done! Then we can dive right into pumpkin spice donuts, pumpkin spice crème de pot, pumpkin spice breads and muffins, pumpkin spice drinks — just kidding. (Girl,) Go to Starbucks.
Whole Roasted Branzino w/ Chimichurri
(not pictured: saffron rice — boil rice w/ pinch of saffron in water)
Maybe some would consider this a summer dish. I think roasted anything is an all year dish. And let’s not forget that for half of the world, summer is only just starting! Hello Aussie friends! So now I have an excuse to forever post about watermelon popsicles and tomato salads!
Once again, per most of what I present to you, this is not a black and white recipe, there can be a lot of grey area for you to experiment in. If you don’t like something I added, then don’t use it. I’ve stuffed fish with all kinds of things and never regretted a single one.
1 whole Branzino, scaled (not skinned), gutted, cleaned and rinsed
Tears of herbs (rest will go to Chimichurri): dill, cilantro, Italian flat parsley
1/2 cup Olive oil
1/3 cup Dry white wine / white cooking wine
Salt and fresh cracked pepper
1 shallot or white onion, thinly sliced
2-3 cloves of Garlic, crushed
1 small tomato (optional)
1 cup of parsley
1 cup of cilantro
A healthy tear of dill
2-3 garlic cloves
1 Lemon or lime’s juice, + pinch of grated rind
Salt and pepper
1/2 cup Olive oil
Set oven to 400 degrees.
Slice three clean slices width wise on body of fish. Lightly salt and pepper the fish on each side and in the body cavity.
Stuff cavity with a few tears of herbs, covering outsides of fish with some as well. Rub inside and outsides of fish with a crushed garlic clove. Toss into pan with other crushed garlic pieces. Coat inside and outside of fish with olive oil, drizzle some onto pan. Don’t drown it, just coat it. Slide lemon slices into cuts on fish. Add a few thin tomato and white onion slices in and around fish. Squeeze lemon juice over fish and into pan. Leave lemon rinds if desired. Add white wine. Place in oven for 10-15 minutes. Take it out once it’s looking a little charred and crispy.
Add all ingredients to a food processor, blender or mortar if you are a true badass. Blend ingredients well, but careful not to liquify. Serve a small spoonful over fish if desired.
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