Who says you have to be traditional for Thanksgiving? My mom is a pescatarian and will not be joining in the annual turkey on the table. She is hosting Thanksgiving this year so I'm going to try and pass this recipe as a main dish. Heck! We're from Massachusetts, shouldn't there be seafood be on the table?!
This stuffed Sea Bass recipe was hijacked from Savory Nothings and will be the quickest turkey you ever cook:
Baked Whole Fish with Lemon Herbs and Garlic Butter
Serves 4, 40 minutes to prepare
For the fish:
2 large whole fish such as sea bream, sea bass, or branzino
1 tablespoon butter
1 head garlic (2 cloves minced and the rest left whole)
1 tablespoon chopped rosemary (plus extra sprigs for stuffing)
1 tablespoon thyme leaves (plus extra sprigs for stuffing)
salt + pepper
1 lemon sliced and then cut into triangles
For the salsa:
2 large sun-dried tomatoes, chopped
1 heaping tablespoon capers, chopped
2 tablespoons green olives, stoned and chopped
1 handful parsley leaves chopped
Heat the oven to 400F. Prepare a roasting pan.
Gut and scale the fish.
Mix the butter, 2 minced garlic cloves, chopped rosemary and chopped thyme very well. Season with salt and pepper.
Spoon the compound butter into the fish cavities. Stuff the inside of the fish with lemon triangles and rosemary sprigs. Drizzle the fish with olive oil and sprinkle with salt. You can slash the fish two to three times if you like.
Plae the fish in the prepared tin, along with the extra thyme, garlic and remaining lemon slices. Bake for 20-25 minutes (a large sea bream teaks about 25 minutes, branzino is probably ready after 20).
In the meantime, mix the chopped tomatoes, capers, olives and parsley. Add enough olive oil to create to create a nicely dispersed condiment. Serve with the hot fish.