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Atlantic Sea Bass - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Atlantic Sea Bass

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  • Atlantic Sea Bass

    We caught this fish on the south-east side of Block Island, RI on Saturday and cooked it Sunday. Broiled in the oven with fresh tomato, basil, rosemary, tuscan sunset seasoning from pensy's, roasted garlic, shallot, white wine, and olive oil. Slice the skin in 1 inch diagonal cuts skin deep. Stuffed the stomach and gills. Rub herbs on skin and soaked in white wine and olive oil. Just before putting in the oven a couple slices of butter. Place in pan just about same size as fish. Cooked 5-7min with fire burning, 750 deg. Before plating pour drippings onto plate. using two large spoons remove skin, then remove meat with spoons and place on drippings on plate. If you like fish you will love this dish.

  • #2
    Re: Atlantic Sea Bass

    LOVE Fish!....incredible description of prep....I'm sure it was wonderful....

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    • #3
      Re: Atlantic Sea Bass

      This was only the second dish I cooked in the oven and was concerned it would burn. Not at all and was great.

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      • #4
        Re: Atlantic Sea Bass

        Originally posted by CTOven View Post
        We caught this fish on the south-east side of Block Island, RI on Saturday and cooked it Sunday. Broiled in the oven with fresh tomato, basil, rosemary, tuscan sunset seasoning from pensy's, roasted garlic, shallot, white wine, and olive oil. Slice the skin in 1 inch diagonal cuts skin deep. Stuffed the stomach and gills. Rub herbs on skin and soaked in white wine and olive oil. Just before putting in the oven a couple slices of butter. Place in pan just about same size as fish. Cooked 5-7min with fire burning, 750 deg. Before plating pour drippings onto plate. using two large spoons remove skin, then remove meat with spoons and place on drippings on plate. If you like fish you will love this dish.
        I LOVE sea bass no matter how it is cooked but this looks Fantastic! You make me miss selling my boat, and fishing Conn. waters!
        Build Thread:http://www.fornobravo.com/forum/f8/i...ome-15521.html
        Photos: http://groups.yahoo.com/group/brick-...67884/pic/list
        Oven Blog: http://johns-brickoven.blogspot.com/...ven-folly.html

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