#baked whole sea bass

[askwhatsforlunch]

Lax Potatissallad

This hearty Lax Potatissallad, fragrant with garden Dill, and coated in a generous and tasty dressing, is best eaten slightly warm in the Winter. Especially after a rugby practise at the local park under a (very thin) sprinkle of snow! Happy Friday!

Ingredients (serves 1 hungry or 2):

3 medium potatoes

1 teaspoon coarse sea salt

1/2 small red onion

1/2 lemon

3 sprigs fresh Dill

½ tablespoon Wholegrain Dijon Mustard

a pinch fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1 tablespoon apple cider vinegar

1 tablespoon olive oil

120 grams/4 ounces leftover  Baked Salmon

Thoroughly rinse potatoes, halve them, and place them in a large pot. Add coarse sea salt, and cover with water. Bring to the boil over medium-high heat. Once boiling, reduce heat to medium, and cook potatoes until tender, 15 to 20 minutes.

Meanwhile, make the dressing. Thinly slice red onion, and add to a large bowl. Squeeze in the juice of the lemon halve, and toss, to soften. Finely chop Garden Dill, and add to the bowl. Add Wholegrain Mustard, fleur de sel, black pepper, apple cider vinegar and olive oil. Give a good stir until perfectly blended.

Once the potatoes are cooked, drain thoroughly. Allow to slightly cool, 5 minutes. Carefully peel and cube potatoes, and add them, whilst they are still warm, to the bowl. Toss gently to combine and coat in dressing.

Flake in Baked Salmon, and gently toss once more.

Serve Lax Potatissallad warm or at room temperature, sprinkled with more Dill, with a glass of chilled dry white wine.

[runfreebirdrun]

got any funny weed stories?

Rissa, all I am is funny weed stories.

Let me give you the classic, though, the most well-known: the Build-A-Bear story.

My buddy's dad used to make these insane pot brownies that my buddy calls "sotweeds." Normally, to make pot brownies, you put some pot in the butter and mix a little of that with normal butter, bake, enjoy. His dad, being a middle-aged gnomish sort of man with a goatee, had insane tolerance: sotweeds were *100%* pot butter. They were cut into strange little asymmetrical pieces rather than squares for no good reason. His dad would make like 50 of these at a time and store them in his freezer.

So, once, when we were younger and not-too-much dumber, my buddy stole a bunch of the chunks and we took (too many) gleefully outside an aquarium. The fun thing about the Cubist approach his dad took to cutting the signature brownies meant that the THC content of whatever chunk you just took was between you and God. Any given chunk could be either mostly chocolate chip, or the type of shit to make you see the hat man. This time, we rolled the dice and got snake eyes.

The aquarium was great. The shark tunnel was beautiful, and I made eye contact with a sea bass. An anemone hugged my fingers in the petting pool and I felt connected to the world in a new sense. And then, I pulled the fire alarm in the elevator.

It was an accident — I just leaned on the side of the elevator for a second, but as it turned out, that's how you press the alarm button. My friends and I made frightened eye contact and decided instantly: we had to flee the scene. We were wanted criminals, now, and nothing would ever be the same.

So we hike our asses out through the gift shop and in the bright light of the afternoon we stand looking down the steep staircase from the aquarium and right then, the edible hits.

We'd spent an hour and a half in the aquarium. The average pot brownie hits about forty minutes in, and lasts for a couple of hours. My last un-fried brain cells did the math: if it was still hitting *now,* we were only going to get higher.

Have you ever played a multiplayer video game on a really, really, poor connection, Rissa? I was rubber-banding. My ping was low. As I walked carefully down these stairs, I could feel the frames drop.

We descend into the nightmarish tourist trap neighborhood around the aquarium, and the least high of us goes and buys some too-salty fries to take the edge off. I sit on a bench and wonder: will I ever think again?

The only way out is through. My buddy suggests that we need some child-like whimsy to set us right. We go to Build-A-Bear, for the first time in my life.

You have to understand: I'm clutching my debit card in my hands the whole time because I don't trust myself to operate a zipper when we get to the cash register. At one point, I think I actually teleported across the room. I can see through walls. I can see new colors.

The heart ceremony? I felt that shit. You try being that high and told by an over-enthusiastic Build-A-Bear employee that you're sewing the soul into this animal you've adopted. I reveled in the joy of divine creation.

We get to the bit where you name your Build-A-Bear, and I decide the funniest possible name for this stuffed dinosaur is, all caps, "SPECIES." My weed-addled fingers typo, and I decide not to fix it. We get to the register, and I am not kidding you: 137 fiscal US dollars.

I teleport home by a method unknown to me to this day. I pass out instantly, and wake up, $137 poorer, to a red dinosaur Build-A-Bear wearing a promotional "I <3 Crabs" shirt, a full brown wig for a woman, and a Build-A-Bear birth certificate. Name: SPRCIES.

Her birthday's coming up.

[airenyah]

get to know me ask game

considering i was tagged by 4 different people (@lurkingteapot, @recentadultburnout, @telomeke, @nongnaos -- thank you guys <3) in the last two-ish weeks i think it's about time i finally get to this. sorry i'm late dfkgkldfgkldf

RULES: bold the ones that are true and tag some people to do it.

APPEARANCE

Blonde hair // I prefer loose clothing to tight clothing [it's just so much more comfy lbr] // I have one or more piercings // I have at least one tattoo // I have dyed or highlighted my hair [i had red highlights as a child and i've gone blonde twice] // I have gotten plastic surgery // I have or had braces // I sunburn easily // I have freckles // I paint my nails [sort of -- i used to for quite a while bc it's the only thing stopping me from my horrible nail biting habit but unfortunately i got lazy during lockdowns and now i hardly paint them anymore] // I typically wear makeup // I don’t often smile // I am pleased with how I look // I prefer Nike to Adidas // I wear baseball hats backwards

HOBBIES AND TALENTS

I play a sport // I can play an instrument [i've played the violin on and off since i was 5 years old (currently at 3 years of lessons since my last break), i also played the piano from age 7 to 19 and the recorder from age 6 to 15 (that is soprano recorder, alto recorder, tenor recorder and even bass recorder for a semester or so)] // I am artistic [i'd say so... i mean i'm not the most talented person but i HAVE worked as a professional graphic designer for a year and a half and i sometimes make gifs (if you want to see them then search for the tag meine grafiken on my blog)] // I know more than one language [lmao i mean... i'm not a monolingual english speaker so... ok but in all seriousness: my native language is german/austrian dialect and obviously i know english. part of my family is italian so i know conversational italian as well (plus it's one of my working languages at uni). i can understand conversational norwegian and i'm slowly starting to understand more and more conversational thai (i'm at a point where i can watch a lot of shows without subtitles and understand the main plot, even if i miss some details) i had french in school and remember some basics (like how to introduce myself and some specific vocabulary like colours or numbers) and i've also looked into korean so i can read it and i know some basic grammar and a few words here and there] // I have won a trophy in some sort of competition // I can cook or bake without a recipe // I know how to swim [perks of being part italian means that unlike most austrians i actually learned how to swim in the mediterranean sea hehehe] // I enjoy writing [kinda?? i enjoyed writing stories in school but i never really write in my free time although sometimes i think i'd like to. but then when i sit down to do it i just never have any ideas and so i give up] // I can do origami // I prefer movies to tv shows // I can execute a perfect somersault // I enjoy singing [i went to an elementary school with a music focus which is why i played 3 instruments and my class was also a choir. i also took group singing lessons at the local music school in my teens. if i had the time and the money i'd get some solo singing lessons. i've considered looking into it for the coming winter semester] // I could survive in the wild on my own // I have read a new book series this year // I enjoy spending time with friends [i love them so much 🥺🥺🥺] // I travel during work or school breaks [i love traveling internationally when i can afford it. i also travel within austria sometimes, especially since they introduced the klimaticket which is a ticket that lets you use a whole bunch of public transports from trains to trams to busses all around austria. every few months i go visit my friend who studies in southern austria] // I can do a handstand

RELATIONSHIP

I am in a relationship // I have been single for over a year [i don't really care much for dating and relationships tbh] // I have a crush // I have a best friend who I’ve known for ten years [we met at summer camp 12 years ago and we're celebrating our 10 year anniversary of being best friends this winter -- hi @magsimags ily] // my parents are together [i don't understand how but somehow they've made it work for lthe past 30ish years idk] // I have dated my best friend // I am adopted // My crush has confessed to me // I have a long distance relationship // I am an only child // I give advice to my friends [i mean if it comes up or if they actively ask for it then sure] // I have made an online friend [a few actually, i've made quite a few online fandom friends and then i also have a few online language tandem friends] // I met up with someone I have met online [i've met up with a bunch of language tandem partners irl that i found online first. as for my tumblr mutuals, there are 4 in total that i've seen irl -- you know who you are <333]

AESTHETICS

I have heard the ocean in a conch shell // I have watched the sun rise [let me be clear, it was bc i pulled an all-nighter or was suffering from insomnia. NOT bc i'd voluntarily get up at an insane hour in the morning to watch the sun rise. plus in the winter it's a lot easier to watch the sun rise without meaning to bc if you happen to have class or work early in the morning you might actually get to see it rise while you're on your way there] // I enjoy rainy days // I have slept under the stars [one time during summer camp we spent the night on a field underneath the stars, it was very lovely] // I meditate outside // the sound of chirping calms me [i like spring!! i like summer!! i like warmth!! chirping means it's spring or summer and warm!!!!] // I enjoy the smell of the beach [i spent a significant amount of time at the mediterranean sea when i was a child and i miss the sea so fucking much. unfortunately austria is a landlocked country] // I know what snow tastes like [it snows in the winter in austria, you can bet your ass i've eaten snow as a child] // I listen to music to fall asleep // I enjoy thunderstorms [only in the summer tho and when i'm safe and sound inside and it's not keeping me up in the middle of the night when i'm trying to sleep] // I enjoy cloud watching [kinda!! i mean the sky is so pretty like!!!!] // I have attended a bonfire [not big ones but we regularly had fires at summer camp] // I pay close attention to colors // I find mystery in the ocean [idk if i'd say i find mystery in the ocean but i sure find it fascinating] // I enjoy hiking on nature paths // autumn is my favorite season

MISCELLANEOUS

I can fall asleep in a moving vehicle // I am the mom friend [around certain people i absolutely turn into the mom friend, but not around everyone so i won't make this red] // I live by a certain quote [yeah "wenn's passt, dann passt's". it's tricky to translate, something like "if it's a good fit, it'll work out". the literal meaning is "if it fits, it fits" or "if it works out, it works out"] // I like the smell of sharpies // I am involved in extracurricular activities // I enjoy Mexican food // I can drive a stick shift // I believe in true love // I make up scenarios to fall asleep [sometimes?????] // I sing in the shower // I wish I lived in a video game // I have a canopy above my bed // I am multiracial // I am a redhead // I own at least 3 dogs

since i'm late to the party i have absolutely no idea who's gotten tagged already so if you've done this already or don't want to do it at all feel free to ignore!!

tagging: @solo-silenzio @magsimags @newyearknwwme @killiru @gaym3bo1 @elnotwoods @swabianhotpocket @cornflowershade @gillianthecat

[encyclopika]

Animal Crossing Fish Dish Friday - #11

Brought to you by a marine biologist who cooks her fish dishes any way she wants...

CLICK HERE FOR THE AC FISH EXPLAINED MASTERPOST!

Pesce all'Acqua Pazza

In ACNH: 1. Catch a Red Snapper. 2. Cook on the stove with 1 Red Snapper, 1 Tomato, & 1 Manila Clam

In Real Life: from Italy

Species of Choice: Any whitefish will do. Ultimately, the fish will absorb the broth you use. Red Snapper and Sea Bass are the two most commonly-used fish for this dish, but you're free to use the white meat from flounders or cod if you like them better. And I don't know why ACNH insisted on showing this as a "whole fish" dish, but it's for fillets. Get or prep your fish as fillets.

Other Ingredients: Garlic Parsley Salt Tomatoes Water Extra Virgin Olive Oil Red Pepper Flakes

Here's the recipe & serve with a salad.

This dish is another one, like Poke, that the modern era has taken and transformed from a very simple dish to something complicated. The recipe I gave above is the simple version. "Pesce all'Acqua Pazza" literally means "Fish in Crazy Water", referring to the dish's "sauce" that is a light, watery broth you make yourself. But some people go further to include other things into the dish to make it more than it originally was.

By titanium22 - https://www.flickr.com/photos/nagarazoku/275184003/, CC BY-SA 2.0

And that's fair! Honestly, when it comes to recipes, they should be used as guidelines or as practice until you get the hang of it enough to explore on your own. (This DOES NOT apply to baking - treat baking recipes like a chemical reaction you better follow to a T or you're gonna end up with crap.)

I'm looking forward to trying this one out myself and I'm planning on adding more veggies to make it more like a soup so that it's more of a whole meal than part of one. Above, it looks like the person added in onions, which is a good idea, too. I'd also add in blanched broccoli and serve with garlic bread on the side.

Oh man...my mouth is watering just thinking of it!

And there you have it! Bon apetite!

[ceraunos]

9 or 18 for end of the year asks 💕

Favourite month this year?

Oh! I honestly don’t know if I can pick one because this year has been so full of small moments of joy in every month, romanticising your life to keep away the bad brain really does work lads. And living with my girl makes everything infinitely magical.

Memorable meal from this year?

My girl and I went out for dinner at a restaurant in September which, after a year of anxiety making that kind of thing horrible, was a wonderful evening.

I also ate the single most amazing piece of sea bass with creamy potatoes I’m still dreaming of six months later in the summer and it might have been the best thing I’ve eaten in my whole life.

we’ve also done so much good cooking this year so I have loads, but we’ve got really into risotto (especially oven bake risotto) and made some excellent variations of that featuring pesto and feta and sundried tomatoes and all good things.

[cherokeeseebalack]

Recipe for Sea Bass San Sebastian Inspired by San Sebastian cuisine, sea bass on a bed of sliced peppers and topped with grated almonds stays moist while it bakes with a flavored mayonnaise. 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper or to taste, 1 pound Chilean sea bass filet skinned and cut into two portions, 3 tablespoons mayonnaise, 1/4 cup whole roasted Marcona almonds or as needed, 2 teaspoons sherry vinegar, 1/2 cup Sungold cherry tomatoes halved, 2 cloves peeled garlic crushed fine, 1/2 teaspoon kosher salt or to taste, 2 teaspoons olive oil, 1 teaspoon kosher salt, 1 Hatch chile pepper thinly sliced

[victorsoma]

Branzino Mediterranean This branzino recipe is baked whole sea bass with lots of lemon, rosemary, oregano, and white wine, perfectly roasted for an impressive fish dinner. 4 lemon wedges divided, 2 tablespoons olive oil divided, 2 whole Branzino fish cleaned, 1/4 cup chopped Italian flat-leaf parsley, 1/2 cup white wine, salt and ground black pepper to taste, 1 tablespoon fresh oregano leaves, 1/4 cup lemon juice, 1 red onion chopped, 2 sprigs fresh rosemary

[ultrajaphunter]

Whole Baked Sea Bass

[projetosmile]

Branzino Mediterranean This branzino recipe is baked whole sea bass with lots of lemon, rosemary, oregano, and white wine, perfectly roasted for an impressive fish dinner.

[chelseahogue]

Recipe for Branzino Mediterranean This branzino recipe calls for whole sea bass that has been expertly roasted and baked with lots of lemon, rosemary, oregano, and white wine.

[insectbath]

Cuisine - Branzino Mediterranean This branzino recipe calls for whole sea bass that has been expertly roasted and baked with lots of lemon, rosemary, oregano, and white wine.

[thedisneychef]

Godeungeo Gui: How to Make Flavorful Korean Grilled Mackerel

Godeungeo gui (고등어 구이) is a popular Korean dish made with grilled mackerel. This classic Korean dish is known for its simple yet delicious flavors and is a favorite among seafood lovers. Godeungeo gui is typically prepared by marinating the mackerel in a mixture of soy sauce, garlic, ginger, and other seasonings, and then grilling it over an open flame. The result is a dish that is both savory and slightly sweet, with a crispy skin and tender, juicy flesh. In Korean cuisine, Godeungeo gui is often served with a variety of side dishes such as rice, kimchi, or pickled vegetables. It is also a popular dish to enjoy with a cold beer or soju. Through our expertise, we have found that Godeungeo gui is not only delicious, but also nutritious. Mackerel is a fatty fish that is rich in omega-3 fatty acids and other essential nutrients, making it a healthy and satisfying choice for any meal. Overall, Godeungeo gui is a classic and tasty Korean dish that is easy to prepare and perfect for any occasion. Whether enjoyed as a main course or as a side dish, this flavorful and healthy dish is sure to satisfy your cravings for a delicious and nutritious seafood meal. Ingredients: - 2 whole mackerel, gutted and cleaned - 1/4 cup soy sauce - 2 tablespoons honey or corn syrup - 2 tablespoons rice wine or mirin - 2 cloves garlic, minced - 1 tablespoon grated ginger - 2 teaspoons sesame oil - Salt and pepper, to taste - Sliced green onion and sesame seeds, for garnish Instructions: - Preheat your grill to high heat. - In a small bowl, whisk together the soy sauce, honey or corn syrup, rice wine or mirin, garlic, ginger, sesame oil, salt, and pepper. - Score the mackerel on both sides with a sharp knife. This will help the marinade penetrate the flesh. - Brush the marinade over the mackerel, making sure to coat them evenly. - Grill the mackerel for 5-7 minutes on each side, or until they are cooked through and slightly charred. - Transfer the mackerel to a serving platter and garnish with sliced green onion and sesame seeds. FAQ: Q: Where can I find fresh mackerel for Godeungeo gui? A: Fresh mackerel can be found in most supermarkets or seafood stores. Make sure to choose mackerel that are firm and have a bright sheen. Q: Can I use other types of fish for Godeungeo gui? A: While mackerel is the traditional fish used in Godeungeo gui, you can also use other types of fish that have a firm texture and can be grilled, such as salmon or sea bass. Q: How do I clean and gut mackerel? A: To clean and gut mackerel, rinse it under cold water and use a sharp knife to make a cut along the belly. Carefully remove the guts and rinse the mackerel again under cold water. Q: Can I cook Godeungeo gui in the oven or on the stovetop? A: Yes, you can cook Godeungeo gui in the oven or on the stovetop. To cook in the oven, preheat the oven to 375°F (190°C) and bake the mackerel for 15-20 minutes, or until cooked through. To cook on the stovetop, heat a non-stick pan over medium-high heat and cook the mackerel for 5-7 minutes on each side, or until cooked through. Q: Is mackerel healthy to eat? A: Mackerel is a fatty fish that is high in omega-3 fatty acids, which are beneficial for heart health and brain function. It is also a good source of protein and other essential nutrients. Q: How should I store leftover Godeungeo gui? A: Store leftover Godeungeo gui in an airtight container in the refrigerator for up to 3 days. To reheat, place the mackerel on a baking sheet and bake in a preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through. Q: Can I freeze Godeungeo gui? A: Yes, you can freeze Godeungeo gui for up to 2 months. Let the mackerel cool completely before transferring it to a freezer-safe container. Thaw the mackerel in the refrigerator overnight before reheating it in the oven or on the grill. Conclusion: After our investigation, it is evident that Godeungeo gui is a simple yet delicious Korean dish that is loved by many. This dish is made with fresh mackerel that is marinated in a mixture of soy sauce, honey, rice wine, garlic, ginger, and sesame oil, then grilled until golden brown and slightly charred. Through our expertise, we have found that the key to a delicious Godeungeo gui is to use fresh and high-quality mackerel, and to marinate it for at least an hour before grilling. The marinade adds a complex and savory flavor to the mackerel, while the grilling process imparts a smoky and slightly charred flavor that complements the sweetness of the marinade. Godeungeo gui is a versatile dish that can be served as a main course or as a side dish, and pairs well with a variety of Korean side dishes such as rice, kimchi, and pickled vegetables. It is also a popular dish to enjoy with a cold beer or soju, making it a great option for parties and gatherings. Overall, Godeungeo gui is a delicious and healthy dish that is simple to prepare and perfect for any occasion. With its delicate and savory flavor, this dish is a must-try for anyone looking to explore the diverse flavors of Korean cuisine. Read the full article

[foodplates1922]

Samké Harra - Baked whole Mediterranean Sea Bass stuffed with walnut, pepper and spices.

Middle Eastern, Syrian, Meal, Seafood, Fish, Dinner

[cocoscucina]

FIRINDA LEVREK

* 1 büyük levrek (yaklaşık 1 kg) temizlenmiş ve bütün halde bırakılmış

* 200 gr çeri domates

* 4 adet orta boy patates

* Bir avuç yeşil zeytin

* 2 diş soyulmuş ve bütün bırakılmış sarımsak

* ince tuz

* 7 yemek kaşığı sızma zeytinyağı.

* 1 küçük soğan, dilimlenmiş

* 4 dal biberiye

* Servis için maydanoz

1. Fırını 190C'ye ısıtın. Büyük bir fırın tepsisini yağlayın ve büyük yağlı kağıt koyun.

2. Patatesleri soyun ve dilimleyin.

3. Soğanı ince dilimler halinde kesin. Kiraz domatesleri yıkayın.

4. Tepsideki yağlı kağıt üzerine 3 yemek kaşığı sızma zeytinyağı gezdirin. Patatesleri ve iki dal biberiye tabağın tabanına dağıtın, ardından levrekleri patates tabakasının üzerine yerleştirin. Balığın içine 2 diş sarımsak koyun. Üzerine domatesleri, soğan dilimlerini, zeytinleri ve diğer iki dal biberiyeyi ekleyin. Biraz tuz ve 4 yemek kaşığı sızma zeytinyağı ekleyin.

5. Üzerini bir yağlı kağıt ile sıkıca ve folyo ile örtün ve kenarlarını kapatın. Balık yumuşayana kadar 60 dakika kadar pişirin. Temizlenmiş ve porsiyonlanmış levrekleri çeri domates, patates ve zeytin ve üzerine maydanoz serperek servis yapın.

OVEN BAKED SEA BASS

* 1 large sea bass (about 1 kg) cleaned and left whole

* 200g cherry tomatoes

* 4 medium potatoes

* Handful green olives

* 2 garlic cloves, peeled and left whole

* fine salt

* 7 tablespoons of extra virgin olive oil.

* 1 small onion, sliced

* 4 sprigs of rosemary

* Parsley to serve

1. Heat oven to 190C. Butter one large baking dish and line with large baking paper.

2. Peel and blanch the potatoes in salted water for about five minutes. Slice the potatoes.

3. Cut the onion into thin slices. Wash the cherry tomatoes. Set aside.

4. Pour 3 tablespoons extra virgin olive oil on the bottom. Scatter the potatoes and two springs of Rosemary over the base of the dish, then set the the sea bass on top of the potato layer. Put 2 cloves of garlic inside of the fish. Add the tomatoes, onion slices, olives and two other sprigs of rosemary on top. Add a little salt and add 4 tablespoons of extra virgin olive oil.

5. Cover the dishes with baking paper and foil and seal the edges. Bake for 60 mins until the fish is tender. Serve the sea bass, cleaned and portioned, with cherry tomatoes, potatoes and olives and scatter with parsley.

[danellyblog]

Our diet at Angela and Pippo’s

Roasted peppers soaked in extra virgin olive oil garlic and chilli

Artichokes boiled in brine

Steamed spinach in oil and garlic

Pecorino cheese

Ripe tomatoes with bocconcini in olive oil lightly salted with fresh basil

Mixed olives

Crusty ciabatta

Fresh whole Sea Bass baked in oven seasoned with lemon and herbs

It is so hard to STOP eating