Loup de Mer with rice, veggies, and Morbier

 I hope you are having a nice week. 

This week I  tried a fish new to me:  Loup de Mer or whole Branzino.  It's a type of European sea bass.  It is mild in flavor, easy to prepare, and nice to have for a change.  It comes whole with head and tail--also a new experience for me.  It might be difficult to decipher the fish in today's featured photo as it's a portion of the fish rather than the entire piece and being a light fish blends into the plate.  I included a 1/4 cup rice as well as cabbage with roasted broccoli and cauliflower (I usually steam the veggies but with cooler mornings decided to oven roast them), and a bit of Morbier cheese for additional flavor. A scoop of guacamole further enhanced the flavor of the entire meal.  Afterwards, I had a serving of grapes with yogurt.

If you aren't familiar with whole fish, be careful of the bones.  If I venture forth again preparing a whole fish, I plan to ask the fishmonger to remove the bones in advance, if possible.  Happy eating!!


 


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