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Atlantic Sea Bass - Forno Bravo Forum: The Wood-Fired Oven Community

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Community Cookbook Recipe Contest

Do you have a wood fired recipe that gets rave reviews from family and friends? Now is your opportunity to not only share it with other wood fired chefs and enthusiasts, but get rewarded, too! Starting June 1 through July 30, 2016 we are holding a Summer Wood Fired Recipe Contest and the winner will receive a $75.00 shopping spree in the Forno Bravo Store.

Submit your recipes through the Forno Bravo Community Cookbook “Submit a Recipe” button. The winner will be based on the number of votes the recipe receives. A link to the recipes will be posted on the Forno Bravo Facebook, Google+, Instagram, Twitter, Pinterest pages and the Forum. To be eligible to win, your recipe must include a photo of the dish being cooked in your wood fired oven.
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Atlantic Sea Bass

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  • Atlantic Sea Bass

    We caught this fish on the south-east side of Block Island, RI on Saturday and cooked it Sunday. Broiled in the oven with fresh tomato, basil, rosemary, tuscan sunset seasoning from pensy's, roasted garlic, shallot, white wine, and olive oil. Slice the skin in 1 inch diagonal cuts skin deep. Stuffed the stomach and gills. Rub herbs on skin and soaked in white wine and olive oil. Just before putting in the oven a couple slices of butter. Place in pan just about same size as fish. Cooked 5-7min with fire burning, 750 deg. Before plating pour drippings onto plate. using two large spoons remove skin, then remove meat with spoons and place on drippings on plate. If you like fish you will love this dish.

  • #2
    Re: Atlantic Sea Bass

    LOVE Fish!....incredible description of prep....I'm sure it was wonderful....

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    • #3
      Re: Atlantic Sea Bass

      This was only the second dish I cooked in the oven and was concerned it would burn. Not at all and was great.

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      • #4
        Re: Atlantic Sea Bass

        Originally posted by CTOven View Post
        We caught this fish on the south-east side of Block Island, RI on Saturday and cooked it Sunday. Broiled in the oven with fresh tomato, basil, rosemary, tuscan sunset seasoning from pensy's, roasted garlic, shallot, white wine, and olive oil. Slice the skin in 1 inch diagonal cuts skin deep. Stuffed the stomach and gills. Rub herbs on skin and soaked in white wine and olive oil. Just before putting in the oven a couple slices of butter. Place in pan just about same size as fish. Cooked 5-7min with fire burning, 750 deg. Before plating pour drippings onto plate. using two large spoons remove skin, then remove meat with spoons and place on drippings on plate. If you like fish you will love this dish.
        I LOVE sea bass no matter how it is cooked but this looks Fantastic! You make me miss selling my boat, and fishing Conn. waters!
        Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
        Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
        Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html

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