Yesterday we made one of our favorite at home which is a whole roasted Branzino!
Roasting a whole fish ensures that the filets remain incredibly juicy and that the meat absorbs all the nutrients from the skin and bones and is a great way to eat nose to tail and honor the animal 🙌🏻😋
Making the fish is a lot simpler than it seems! We made sure to get a gutted and scaled fish and simply rinsed it, patted it dry and then seasoned it liberally on the outside and the inside. I also recommend that you chop off the head, that makes it a lot easier to handle when you remove the flesh from the carcass. You can cook the heads and remaining carcass and make a yummy fish stock 💪🏻😉
To fed 3 people you need 👨👩👧:
2 Branzino 🐟
@maldonsalt flaked sea salt
Zatar seasoning 🧂
After you season the fish liberally on the inside and outside, place lemon wedges into the open cavity
Next place into the oven at 400 degrees and cook for about 20 minutes or until the meat is white abs falls off of the bone! We made it on a grid rack so that the heat hits the fish from all sides evenly ensuring it’s cooked through all the way. Our fish was super juicy and tender!
When removing the meat, be careful since the small fish bones are often times still in the filet. If they aren’t sharp they can be eaten but you don’t want to choke…
If the skin is descaled it can of course be eaten (it’s my favorite part when it’s crispy 😍😋)
I like to enjoy it with @chosenfoods MCT oil keto Mayo, Kalamata olives, carrot fries, and grilled veggies or spinach 🫑🥬🍅
If you want to learn more about seafood check out my guide