- 2 tablespoons olive oil, divided
- 1 red onion, chopped
- salt and ground black pepper to taste
- 2 whole Branzino (sea bass) fish, cleaned
- 2 wedges fresh lemon
- 2 sprigs fresh rosemary
- 1/2 cup white wine
- 1/4 cup lemon juice
- 1 tablespoon fresh oregano leaves
- 1/4 cup chopped Italian flat-leaf parsley
- 2 lemon wedges
- Preheat oven to 325 degrees F (165 degrees C).
- Drizzle 1 tablespoon olive oil into a large baking pan; add onion and season with salt and pepper.
- Place the 2 cleaned fish into the baking pan and stuff each cavity with 1 lemon wedge, 1 rosemary sprig, and some of the red onion. Pour white wine and lemon juice over each fish and sprinkle with oregano. Drizzle the remaining 1 tablespoon olive oil over the 2 fish.
- Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 25 minutes. Gently slide a spatula between the bones to separate fish; remove all the bones. Serve fish on a platter and garnish with parsley and lemon wedges. bones. Serve fish on a platter and garnish with parsley and lemon wedges.
From here: http://allrecipes.com/recipe/236932/branzino-mediterranean
300 degrees for 2-3 hours.
May cover with bacon.
Slice leftovers for sandwiches.
- 3 tablespoons olive oil
- 3 tablespoons chopped garlic
- Salt and freshly ground black pepper
- 1 (4 pound) pork shoulder
- Preheat the oven to 425 degrees F.
- In a small bowl, mix together the olive oil, garlic, salt and pepper. Using a pastry brush, spread the mixture all over the pork shoulder.
- Set the meat on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook until an instant-read thermometer inserted into the shoulder reads 185 degrees F, about 4 hours. Remove the pork from the oven and let stand until cool enough to handle, about 30 minutes.
Braising is a method of cooking meat over low heat in a liquid. The liquid keeps the meat from drying out and the long cooking time breaks down tough fibers in the meat. The result is a tender, juicy meal. Brown the steak on both sides in a little oil, then cover with the cooking liquid of your choice such a beef stock, tomatoes, red wine or a mixture of all of these. Add spices to taste and simmer, covered, for 90 minutes or until fork tender. Keep the temperature just below the boiling point. Boiling the meat vigorously can make it tough.