Whole fish scares me. In a restaurant, it’s heavenly but at home, being prepared in my own kitchen, it’s more than a little daunting. In my efforts to consume more fish, I’ve determined $30/lb scallops and added cost fish fillets are not very economical. I needed to try making a fish. While I’m a huge fan of fresh fish from the greenmarkets (like the dirt cheap but delicious mussels I bought this morning), I doubt they have time to debone my fish with the 10 minute line behind me. Deboning is the next hurdle, don’t worry, but for now, I’ll just deal with cooking the whole thing.
Oven Roasted Bronzino with Lemon