Process and Ingredients:
One of my favorite “buying it whole” food endeavors is whole fish. Buying a fresh whole fish is often more economical and, at times, fresher than it’s filleted counterpart. I recently purchased a good looking whole Branzino (or European seabass) from our local fish market and had our fish guy (or fish monger) de scale and gut the fish. The whole Branzino was impeccably fresh and smelled of the sea (the good smell). I roasted the whole fish in a 375 F degrees for about 12-15 minutes. The fish was coated in fresh ground black pepper, Kosher salt, and extra virgin olive oil.