plus a whole lot more of Tita Isa's specialties!
It's time again for the monthly Sunday brunch!
For this month's get together, we went bright and early to Tita Isa's house where she taught us how to make her Salt Baked Branzino. She shares that the first time she tried this salt crusted dish was during a trip to Milan several years back. She says that the fact that she couldn't forget this dish even after they already arrive back in Manila means that she had to try and recreate it.
A surprisingly simple dish to make, Tita Isa's started by stuffing a whole, fresh sea bass (branzino in Italian) with lemon and a few sprigs of rosemary.
She then places the fish in a Pyrix baking dish and covers the entire fish with a think layer of sea salt. By thick layer, I mean really thick because she used about a kilo of sea salt. This technique is said to keep the fish moist and also delicately season the meat of the fish as it bakes.
She baked the fish in a preheated, 350 degree oven for about 45 minutes.
Simple as that!
The result was a flavorful sea bass which had moist and tender meat the just melts in your mouth!
But don't dare eat the skin because it would definitely make you cringe.
We also had other dishes for brunch which Tita Isa prepared ahead of time like her Osso Bucco
Baked Lasagna
While we were preparing the branzino, Tito Zac prepared a Caesar salad from scratch!
and for dessert we took the Filipino route and had ripe mangoes with suman
Have an awesome Sunday everyone!
Miks