Sea Bass

I’m not usually too creative with fish. This mostly stems from the fact that I find fish fragile and am scared to mess it up, so I mostly end up breading and pan-frying it. So silly : /

This was my first time preparing sea bass like this and I succeeded! It’s a healthy alternative to frying and it’s very easy to do. Because the fish is cooked with steam, it turns out tender and practically melts in your mouth!

The fact that each serving is individually wrapped makes this perfect for guests. This is also good for cooking with kids (I imagine, since I don’t have any little ones of my own yet) because there’s little knife work involved and no contact with direct heat.

Yield: 6 portions

Ingredients:

2 sea bass fillets

3 garlic cloves, chopped

1 tbs fish sauce

1 tbs lemon juice

2 tbs soy sauce

2 tbs extra virgin oil olive

1 tbs brown sugar

Black pepper

Preheat the oven to 375 degrees F.

Cut each fillet into 3 pieces. Set aside. In a bowl, whisk together the rest of the ingredients.
Place a piece of the fish into a 10” piece of foil and top with 1 tbs of the mixture.
Then fold two opposing sides of the foil together and pinch the other two sides upward to seal the packet completely.
Repeat for all 6 pieces and place the packets onto a baking sheet. Cook for 20 minutes and serve topped with parsley.

Rosemary Scented Oven Fries

I have not updated my blog for six days which is looked down upon in the world of blogs. Forgive me, oh holy blogosphere, for I have sinned! But I’m back now.

Even though it’s technically June, the weather’s been acting more like October here in New York – cold, wet, windy and gloomy. And even though I should be gorging myself in seasonal fruits and ice-cream by now, I’m in the mood for cozy, warm foods instead. So on my way home from work yesterday, I picked up a huge bunch of rosemary.

Rosemary is one of the most fragrant herbs out there and a little bit definitely goes a long way. It has a pine-y, woodsy aroma, perfect for cooking with on chilly nights.

This recipe is soo simple and requires pretty much no work! A bit of chopping, tossing, roasting and 30 minutes later they’re done!

For four people you’ll need:

4 medium russet potatoes, with the skins left on

Extra virgin olive oil

Salt/pepper

2 tbs. fresh rosemary, finely chopped

Preheat the oven to 450 degrees F. Line a baking sheet with foil and spray with cooking spray. Set aside.

Wash the potatoes and dry with paper towels. Slice into ¼ inch thick slices lengthwise and then cut the slices into ¼ inch thick sticks, you know, the average shape of fries…

In a bowl, toss the fries with a liberal amount of olive oil and salt and pepper to taste. Place the potatoes on the baking sheet in a single layer and bake for 25-30 minutes, until they are golden brown. Once they are done cooking, remove them from the oven and while they’re still hot re-season with salt and sprinkle with rosemary. Viola!