Whole Bronzino (about 1.5lbs)
Fresh Thyme* (12 sprigs)
2 Fresh Garlic Cloves, thinly sliced
1/2 Large Lemon, thinly sliced
1/4 C. White Wine (always use a wine that you enjoy drinking)
Sea Salt and Pepper, to taste
- Preheat an oven or gas grill to 415F.
- Lay a piece of foil (big enough to wrap the fish) on a baking sheet.
- Make 3-5 small slits (1-2" long) on each side of the fish.
- Oil the the fish, inside the cavity and all over the skin. Season with salt and pepper.
- Fill the cavity with lemon slices, garlic, and thyme. Add the white wine.
- Wrap the fish in the foil creating a package.
- Put the wrapped fish (on the baking sheet if using the oven) into the oven or grill.
- Bake for 20 minutes, until fish is white and still moist.
*This recipe can be made using pretty much any fresh herb, or combination of herbs, so get creative!
2 T. EVOO
2 Cloves Fresh Garlic, thinly sliced
1 T. Fresh Thyme Leaves
Large Handful of Mushrooms (I used this really wacky cluster of mushrooms, pictured below)
1/2 Large Red Bell Pepper, julienned
12 Asparagus Spears, sliced on a diagonal (1" slice)
2 Carrots, peeled and sliced on a diagonal (1" slice)
1 Zucchini, julienned
- Add the oil to a preheated pan and then add garlic, thyme, and mushrooms. Toss or stir to coat. Cook for one minute, without touching the pan (you want the mushrooms to brown slightly). Add a little sea salt and pepper, to taste.
- Add the rest of the veggies and toss or stir to coat. Cook another 3-5 minutes, until cooked but still al dente. You want the veggies to retain their freshness and not get mushy, so keep an eye on them.
- Serve with fish or chicken and enjoy!
I served this with some kale I had in the fridge, that needed to be cooked...it was fine, but I wouldn't do it again. I really liked the freshness of the veggies with the fish and felt like the earthiness of the kale just wasn't what I was looking for...oh well! I got some extra vitamins (A, C, and K) in my meal...and it was tasty, just not exactly what I was going for with this meal.