Saturday, March 26, 2011

Roasted Bronzino

Cooked a delicious meal of roasted fish, bulgar and chickpea salad with baked artichokes and fingerling potatoes. Most of this also comprised a class I gave recently, in all a nice Mediterranean repast. 

Soaked some bulgar for a while then drained it.


I soaked dried chickpeas over night then cooked them for about 30 minutes to soften.


Roasted a couple of red bell peppers over an open stove flame to get the skin good and black.


I left the peppers to steam in a paper bag, then removed them, peeled them and sliced into strips.


The dressing was simple emulsification of lemon juice, salt and olive oil that I mixed by shaking it in a closed jar.



Added a seasoning mix of scallions, fresh mint from the garden, and a dash of cinnamon.



Added the dressing to stir just before serving.


 We got a farmed bronzino from Tokyo fish, seasoned the inside with salt and pepper, added some thyme twigs from the garden along with thinly sliced lemon and drizzled over with olive oil.


On a baking pan, I cooked for about 15 minutes at 450 until the interior was no longer pink and the flesh was starting to flake.




My wife used her expertise to fillet.


Final dish with the side of baked artichokes and potatoes. YUM!