Tom went fishing on this past Sunday. One never knows what he would bring back. According to him, this isn’t the best season for fishing. Since the temperature is still a bit cold on the water, the fish is further down in the ocean. But this also means the flesh is delicious.
He came back with three, after giving away couple other one to his fishing buddies (sharing the harvest…). Sheepshead gets their common name from the oddly shaped mouth and incisor teeth, which are somewhat reminiscent of a sheep's dental structure. See if you can spot the teeth in the picture.
Tom left all his catch whole (after cleaning) this time instead of filleting it for easy cooking. Since I didn’t know what he would bring back, I didn’t prepare anything special. I cut a few slides into both sides of the fish. Put it on top of a layer of sliced onion, seasoned the fish with salt and pepper, rubbed it with a bit of olive oil, and top with some white wine and lemon slices. Into the oven it went, roasting it for about 30 minutes.
We chowed down the entire fish in about 10 minutes between the two of us. End of story. Need I say more….Yum….
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