Tuesday, February 1, 2011

Herb Infused Sea bass

It's Monday and I'm trying to detox... We went to Toronto for my mom's birthday this weekend which involved a lot of feasting, "Just Dance" competitions followed by late night binging on pizza, salt n vinegar chips and Asiago cheese dip. It's always so much fun to be with family but it's never fun to feel that your jeans have 'miraculously' grown snug.

I wanted to eat light...well as light as I'm able to- I never cut on extra virgin olive oil and butter when needed. So I made a whole sea bass stuffed with aromatic herbs and lemon that I smeared with a dollop of garlic herb butter just before serving. I made a green bean and potato salad as a side and it was delicious!

I will write the green bean recipe on the following post...

1 whole sea bass (they vary in weight. mine was 1.28 lb)
1 sprig rosemary
a bunch of parsley
2 stems oregano
1 lemon, sliced
2 teaspoons extra virgin olive oil
1/2 tablespoon butter
1 garlic smashed
salt and pepper to taste

Preheat oven to 425 F. Have your fish monger scale and gut the fish. Wash it and pat dry. Slit the fish on a diagonal deep enough so it just hits the bone. You want to do it 2-3 times per side depending on how big the fish it. Rub with one teaspoon extra virgin olive oil and a pinch of salt and pepper.
Cut the sprig of rosemary into pieces that will insert comfortable in the slits. Insert lemon slices into the slits. Turn over and insert oregano, parsley and lemon slices into the incisions. Stuff the cavity with lemon and any extra bits of herbs. Place parchment paper on a baking tray and cook for 20 minutes or until the flesh is opaque and soft. Remove from the oven and spread the herb butter (recipe to follow) and return to the oven. Place broiler on high and cook for 1 minute.

Butter Method:
In a mortar and pestle pound garlic to a paste. Add herbs (oregano, parsley) and pound. Add room temp butter, a pinch of salt and mix together.

                                                           Buon Appetito

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