Chef Monsta: I cook, therefore I blog

So obviously I love fish. I eat a ton of sushi (tuna & yellowtail mostly). My fish consumption rate is so high, that I’m actually in shock that I haven’t contracted mercury poisoning yet. But my absolute FAVORITE fish in the entire world is the Branzino, Mediterranean sea bass; if it is on a menu at a restaurant, I have to order it. I get excited just thinking about eating it.

But the Great Branzino (nicknamed by me after the “Great Bambino”….Sandlot, anyone?) is not commonly found in your local supermarket, unless you are in Italy or Greece. You must seek it out- specialty fish markets are where to find this bad boy. Yesterday I stumbled into The Lobster Place at Chelsea Market, the culinary wonderland that is the home of the Food Network here in NYC , to grab some sushi lunch. Lo and behold, Branzino was on the rocks, waiting for me to take home.

Since this fish is native to the Mediterranean, simple flavors compliment it the best; olive oil, lemon juice, herbs. I decided to oven-roast Branzino this evening with a pairing of some of my favorite veggies that roast well. Green tomatoes (in season!), fennel (sweet yet savory), and fingerling potatoes (the cutest potato out there) made the cut. Below is my easy invention of a one-pot-wonder that will please anyone!

Ingredients:
1 whole Branzino
6 cloves garlic
juice from 1 lemon
dried oregano
1 fennel bulb
1 lb of fingerling potatoes
2 medium green tomatoes
salt and pepper
1/2 c vegetable stock
2 tbsp/ 2 pats of butter
dried thyme and basil

Preheat the oven to 350 F

Here is my beautiful fish. I wish I caught it myself

Decapitation. Muhahaha.

I fileted the fish in half, seasoned it with salt, pepper, lemon juice, dried oregano, and stuffed it with smashed garlic.

In a baking dish, I added 1/4 vegetable stock and 2 tbsp of butter.

Slice the fennel.

Halve the potatoes.

Rough chop of tomatoes, add them all to the dish.

Add another 1/4 stock over the vegetables (white wine will also work great). Drizzle with a bit of olive oil, add salt and pepper, and dried herbs of choice (basil and thyme).

Bake in oven at 350F for about 40 minutes, serve!

Please enjoy.