Branzino al Forno (Roasted Mediterranean Sea Bass)

Vietnamese families always cook whole fish. We steam it, fry it, boil it and share it with the whole family.

Italians also cook whole fish...one per person. So when dating an Italian... (*@*)

Ingredients

1 whole branzino (about 1 - 1.5 lbs) per person, have your fish monger clean it.

1/2 whole lemon, sliced

2-3 cloves of garlic, minced

a few sprigs of fresh herbs, I prefer a mix of rosemary, parsley

fresh ground black pepper

1-2 teaspoons of salt

2 tablespoons of good olive oil

1/2 cup of white wine

1/4 cup of olive tapenade (purchased from Wholefoods)

Directions

1. Preheat the oven to 425F.
2. Wash and pat the branzino dry with a paper towel.
3. Rub the outside and inside with garlic, salt and pepper.
4. Place in a glass baking dish.
5. Squeeze some lemon juice over the fish.
6. Stuff the rest of the lemon, herbs, garlic inside the cavity of the branzino.
7. Drizzle the olive oil directly over the branzino.
8. Pour the wine into the baking dish.
9. Bake the branzino for 10 minutes, then turn down the oven to 350F. Bake for another 15-20 minutes depending how thick the branzino is.
10. Let cool for 5 minutes.
11. To eat, peel the top layer skin away and top with the olive tapenade. I really like the tapenade available in the olive bar at Wholefoods. I also like this plain with just an additional squeeze of fresh lemon.

Remember to eat the meat in the cheeks.