Servings: 4
Calories: 135kcal
Ingredients
- 2 whole black bass fish about 1 pound each, scaled, gutted and cleaned
- 2 lemons thinly sliced
- Kosher salt or fine sea salt
- ¼ cup olive oil for the cooking pan
- 4 tablespoons Beet Greens Salsa Verde
Instructions
- Score each side of fish diagonally creating about 3 slits per side
- Heat oven to 475 F.
- Rinse the exterior and interior of the fish under cold water and pat dry with paper towels.
- Season inside of fish with salt, pepper, lemon slices, and salsa. Close the fish
- Place a cast iron skillet over high heat and add the olive oil.
- Sear the fish for 3 minutes then flip over with a spatula and repeat.
- Spoon additional salsa into the diagonal slits of the fish.
- Place pan and fish in the oven and roast for another 3 minutes. Remove and let fish rest. Serve wih lemons
Notes
- Trout or branzino can easily be substituted
- Fresh fish should have shiny, tight almost wet looking skin and be cow-eyed, i.e. eyes bulging out. If the eyes are cloudy and drooping move on.
- For serving size, esteem about a pound per grown up and adjust down for kids
- Make sure you have your fish guy do all the dirty work in terms of scaling, cleaning, gutting, etc. It's still probably a good idea to check for scales anyway just in case especially if you run into a situation as I did recently when I had a newbie handling my order.
- When prepping, treat your fish like you would chicken, i.e. rinse then pat it dry, and season it inside and out with salt and pepper
- Score the outer flesh of fish by cutting 2-3 slits about an inch apart across one or both sides of the fish. Don't make these too deep, just enough to massage the salsa into the slits.
- Stuff the cavity with aromatics like fresh herbs, garlic, and/or lemons.
- Season ridiculously with sea salt and fresh cracked pepper.
- Line your baking sheet with parchment paper for easy clean-up
- To tell when it's done push down on the thickest part of the fillet, where it meets the head. If it starts to break away from the bone, it's done.
- Serve immediately and squeeze some lemon juice over the fish
- To serve the fish follow these carving directions
Nutrition
Calories: 135kcal | Carbohydrates: 5g | Protein: 0g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin C: 28.6mg | Calcium: 14mg | Iron: 0.4mg
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