The visit to Mom's fave fish monger was the beginning of the process where the banter occurred about the provenance of the Mediterranean Sea Bass, from Greece? Of course, he yelled back from over the counter...frrresssh!! Oh good, said my Mom, relieved and happily picked out the ones she wanted for a thorough cleaning, head on. Glossy, white flesh, clear eyes...wow, what gorgeous specimens. Two biggies for the feast.
This is a baked fish dish, with the simple flavours reminiscent of delicious fish meals in Greece...basted with olive oil, fresh lemon, dried Greek oregano, a pinch of paprika. (and a tiny hit of water in this concoction.) We love the Med Sea Bass, but would be wonderful with Porgy, (dorade royale) red snapper, and type of bass- like white fish really.
In a large pan, first the fish is broiled on one side until it gets brown and slightly charred. All the while, it is basted with the inspired "zumi". This can take a while depending on the size of the fish. For a big one, up to 15 minutes. When the fish starts to char, turn the broil to LOW until golden and done. Then switch the oven to 400F and leave the big fish cook for another 20 min or so, basting often. It will be luxurious in its finished state, golden, smelling like heaven.
That's it!!
Serve directly on the table and de-bone, or do it before and place de-boned fish on a platter. Either way, have a bit of the same "zumi" (sauce) prepared and add a few chopped capers. Great for a last baste on the plate.
This is a treat you will make over and over...I promise!
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