Baked Bronzini Portuguese Style (Robalo)

“Thirty years ago you found this wild Mediterranean fish only in southern European countries. In Italy it’s called branzino, in France it’s known as loup de mer, in Greece lavraki, and in Portugal robalo. Today it’s probably the second most popular upscale farmed fish in the world, after salmon. While it still swims wild, the farmed variety is delicious too. Neither bland like tilapia not strong like bluefish, the flavor is acceptable to the majority of palates. Enjoy something different with your family, and remember to always eat well, friends!.”

Bon appetit!!

Antonio Seabra