It does not matter what style, (Asian, Mediterranean, plain ole salt pepper and butter etc.), this is by far one of the best ways to cook a fresh fish. Those of you who eat your fish in "sticks" or on "buns" are missing out. There is almost no comparison to this method...as long as the fish is fresh. Thanks Bart :)
Bart do you find that Fish taste better with bones in or out? In America most fish come de boned but I've heard that fish with bones supposedly have more flavor? Beautiful recipe, always look forward to friday!
Hi Max, thanks for your message. Yes, pasta would be great, or add potatoes would be great as well! Experiment as you like, this fish goes pretty well with any side carb. Enjoy and let me know what you've chosen to make! Cheers
Loved the recipe Bart. Rosemary is such a strong woody herb though. I find that it usually pairs well with gamey meats like lamb or beef or venison rather than with fish which is easily over-powers. Maybe use something like tarragon or parsley instead?
Hi, Great videos! I love the exact measurements!!! You say how far apart and how deep you make the cuts. And how long exactly for which weight you have to bake! Awesome!! I live in a country with no sea nearby, so the "fresh" fish here isn't so fresh at all. I even had food poisoning. So frozen fish is safer here. Do all recipes work for frozen fish as well? Thank you!
It's fillets of sea bass for our dinner tonight, watching your channel Bart is inspiring us to be more adventurous with our meals rather than mainly meat dishes. This fish dish looks likes an excellent one to try, would normal have rosemary and garlic with lamb. Thank You Bart.
Hi! Redfish is indeed a common name for different types of related fish. The fish I used is MSC certified Icelandic Golden Redfish (Sebastes marinus/Sebastes norvegicus) indeed also known as rose fish, ocean perch, Atlantic redfish, Norway haddock, red perch and red bream. The Icelandic golden redfish fishery is the first redfish fishery in the world to be certified as sustainable by the MSC. So, if you buy MSC certified Icelandic redfish, you can be sure that you are eating sustainable seafood.
Hi James, I used is MSC certified Icelandic Golden Redfish (Sebastes marinus/Sebastes norvegicus) which is also known as rose fish, ocean perch, Atlantic redfish, Norway haddock, red perch and red bream. The Icelandic golden redfish fishery is the first redfish fishery in the world to be certified as sustainable by the MSC, if you buy MSC certified Icelandic redfish you can be sure that you are eating sustainable seafood.
Tasty, as always. I wonder what you would do with pike... It goes well with horseradish, and quenelles of pike in a Mornay sauce is fantastic! But, do you have a recipe for me?
That's not a very intelligent display of words. Any fish is fit for consumption, we all have our tastes and preferences. Pike is a very proud catch for some, as it is difficult to reel in.
