Monday, February 11, 2013

Pan roasted sea bream with vegetables 鯛と野菜のロースト


Scaled and gutted a whole sea bream, sprinkled some salt and pepper inside and out, placed sliced lemons and parsly springs inside the cavity and on the fish, placed in a skillet with fresh asparagus and cherry tomatoes, poured a generous amount of extra virgin olive oil, then cooked in an oven until done. Simple yet delicious. Should be good made with any white fleshed fish (e.g., striped bass, rock cod).

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