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Reply to "Cooking a whole fish (Branzino)"
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[quote=Anonymous]I am having family over for Christmas Eve and am considering roasting whole fish - likely Branzino, my personal favorite. I will keep it simple with salt, pepper, olive oil, lemon and herbs. I am just a little intimidated at the prospect of deboning the fish. I've seen it done tableside a number of times, but not enough to have followed how to do it well, especially with the small bones. Does anyone have any advice on deboning fish? And please share your tried and true Branzino recipes![/quote]
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