This beautiful presentation is also incredibly delicious and packed with balancing omega 3’s and protein. A meal that’s good for the body and the soul, especially when everyone eats off the same serving plate, connecting over food fresh from the nourishing ocean.
serves 2
prep time: 20 minutes
cook time:20 minutes
Ingredients
1 whole fish (we used striped bass but you can use rockfish, black sea bass, snapper, etc.), scaled and gutted (you can remove the fins if you want or leave them on)
2 tablespoons Red Boat fish sauce
a few splashes gluten free tamari
a drizzle of olive oil
½ cup cilantro leaves
1 lime, cut in half
sea salt, to taste
Directions
Preheat the oven to 400°F and prepare fish (scale and gut) if not already done.
Cut 3-4 lines into the flesh of the fish in a horizontal direction. Place in a roasting dish.
Drizzle the olive oil, fish sauce, tamari and squeeze half of the lime into the slices. Use your fingers to rub the liquids into the flesh.
Place in the oven and cook for about 15-20 minutes, or until firm to the touch.
Remove from the oven and transfer onto a serving platter.
Squeeze the other half of the lime over the fish and sprinkle with sea salt.
To serve, divide the fish amongst plates, with more lime and cilantro leaves or simply dig in with forks right off the serving dish. Sharing is always encouraged and communal eating makes for very connected eating experiences, which is what nourishment is all about!
Recipe//Frank Giglio
Photography//Jenny Nelson
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