Thursday, June 9, 2011

Whole Baked Rougheye Rockfish in Sea Salt

I was reflecting on the blog lately and have come to the conclusion I don't really enjoy all the recipe writing.  It's not how I started the blog, but somehow, along the way, I began to feel compelled to try and detail how I am making my food.  This goes against the natural order, or rather, disorder, of my cooking life.  Blogging has become a little addictive for me, but at the same time, it often feels like a chore to get through.  I've decided to depart a bit from my recipe writing days and allow my free wheeling, carefree and wingin' it self be released from that burden for a while.  Hallelujah!  But first, someone else's recipe to follow...


On a walk this morning, my friend asked me what I was going to make for dinner.  I said, fish, I think.  Then I remembered this lovely sea bass baked in salt we had at her house and It seemed only fitting I should try to make that.  I'm not sure what her recipe was, but I found this one on the Epicurious site.  Sea bass would have been the way to go for sure, but I was only able to get a whole rougheye rockfish.  It was a beauty of a fish, 3 pounds on the dot, and hopefully it will taste beautiful as well.
I used half of the spices called for in the recipe and I didn't have leeks, so I used scallions.  I think next time I would skip the spices all together and just go with lemon and leeks.  Perhaps because of the way I took the fish off, some parts were very salty, and others were perfect.  I will circle back around and get my friend's recipe for next time.

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