The branzino from Fisherfolk at Brickworks market is¬†fresh and delicious. I also buy it from Mike's in St. Lawrence Market and Avenue Seafood (call first to order).¬†This cooking method and drizzling sauce is adapted from Joso's restaurant in Toronto where you can always have the freshest, most delicious fish.
Makes 1 to 2 servings
1. ¬†Pat fish dry. With a sharp knife make a slit down the middle of the fish from just beneath the head until you reach the tail, deep enough to reach the bone. Turn fish over and do the same on the other side.
2. Season the fish inside and out, head and tail and in the slits with sea salt and generously with olive oil.
3. To grill the fish, heat barbecue on high. Just before cooking brush grill with oil. (Use a rag dipped in oil and held with long tongs.) When oil stops smoking place fish on the grill. Cook a few minutes on each side. Place fish on turned off side (or upper rack of grill) and turn heat to low. Close lid and cook 10 to 15 minutes making sure fish does not burn or overcook. Fish is ready if the bone looks white and opaque when you look in the slits. A meat thermometer should register 140F. (If you are roasting the fish place on a baking sheet lined with parchment paper. Roast in a preheated 425F oven for about 20 minutes or until just cooked through.)
4. In either case place fish on a platter and garnish with lemon and parsley.)
5. To bone fish, remove skin from top side. With two spoons gently remove top fillets off the bone to a serving plate. Remove bone from tail to head (often comes out in one piece). Lift remaining fillets from the bottom skin and place on the serving plate. Garnish with lemon and parsley.
* For "sauce", place bones, skin, head, tail and lemon wedges in a wide shallow bowl. Drizzle with olive oil and a little pepper. Place another same size bowl on top and grind down to extract juices from bones and lemon. Holding two bowls in place drizzle fish with juices.