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Branzino on the egg

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eggnewtoy
eggnewtoy Posts: 496
in EggHead Forum
Branzino on the egg stuffed with lemon, thyme, bay leaf (herbs fresh from garden), olive oil, s/p. 400 degrees, 8 minutes a side. Excellent.
BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • Hans61
    Hans61 Posts: 3,901
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    I bet that was real good!
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • SGH
    SGH Posts: 28,791
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    @eggnewtoy
    It looks mighty fine sister. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • blind99
    blind99 Posts: 4,971
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    yes, please!  looks great.
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • LetsEat
    LetsEat Posts: 458
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    Grilled fish is my favorite. Nicely done. 
    IL 
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  • caliking
    caliking Posts: 18,731
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    Sounds tasty!

    Did you use fresh bay leaf? If yes, what else do you cook with it? I've never tasted it before. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,653
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    I love branzino - great looking cook.  If any of you find yourself in Memphis, go to a restaurant called Bari, and order the grilled whole branzino.  It’s awesome!! 
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • eggnewtoy
    eggnewtoy Posts: 496
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    caliking said:
    Sounds tasty!

    Did you use fresh bay leaf? If yes, what else do you cook with it? I've never tasted it before. 
    I didn’t but am buying today and will plant if I can find a live plant.  I do have room for another plant in my herb and veg garden.
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • cssmd27
    cssmd27 Posts: 345
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    eggnewtoy said:
    caliking said:
    Sounds tasty!

    Did you use fresh bay leaf? If yes, what else do you cook with it? I've never tasted it before. 
    I didn’t but am buying today and will plant if I can find a live plant.  I do have room for another plant in my herb and veg garden.
    Read this before you go through the effort:

    https://www.seriouseats.com/2014/03/ask-the-food-lab-whats-the-point-of-bay-leaves.html

    Good info to know.

    Dallas (University Park), Texas
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  • bluebird66
    bluebird66 Posts: 2,732
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    Nice!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Dyal_SC
    Dyal_SC Posts: 6,053
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    Looks great!
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  • eggnewtoy
    eggnewtoy Posts: 496
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    cssmd27 said:
    eggnewtoy said:
    caliking said:
    Sounds tasty!

    Did you use fresh bay leaf? If yes, what else do you cook with it? I've never tasted it before. 
    I didn’t but am buying today and will plant if I can find a live plant.  I do have room for another plant in my herb and veg garden.
    Read this before you go through the effort:

    https://www.seriouseats.com/2014/03/ask-the-food-lab-whats-the-point-of-bay-leaves.html

    Good info to know.

    I took your advise.  Thx for the info.
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • cssmd27
    cssmd27 Posts: 345
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    eggnewtoy said:
    cssmd27 said:
    eggnewtoy said:
    caliking said:
    Sounds tasty!

    Did you use fresh bay leaf? If yes, what else do you cook with it? I've never tasted it before. 
    I didn’t but am buying today and will plant if I can find a live plant.  I do have room for another plant in my herb and veg garden.
    Read this before you go through the effort:

    https://www.seriouseats.com/2014/03/ask-the-food-lab-whats-the-point-of-bay-leaves.html

    Good info to know.

    I took your advise.  Thx for the info.
    Actually, your suggestion of planting a bay leaf plant made me investigate out of curiosity regarding bay leaf plants and that's what I found.  I didn't know that it's one of the few herbs that are likely better bought dried rather than fresh.  Now I do.
    Dallas (University Park), Texas
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  • Fredb
    Fredb Posts: 89
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    That looks great but I am unfamiliar with this type of fish.
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  • Botch
    Botch Posts: 15,485
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    Interesting article.  I had posted a thread several years ago, saying I didn't even know what "bay" tasted like.  I had crushed a leaf in water, another in oil, and another in alcohol, to cover volatiles that dissolve in one but not the others.  I couldn't taste anything in any of them, and quit using bay.
    I completely forgot about heat!  :tired_face:
    _____________

    "Pro-Life" would be twenty students graduating from Sandy Hook next month  


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  • bgebrent
    bgebrent Posts: 19,636
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    Fredb said:
    That looks great but I am unfamiliar with this type of fish.
    It's Mediterranean/European sea bass.  Delicious.  Usually marketed here by it's Italian name, Branzino.
    Sandy Springs & Dawsonville Ga
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  • thetrim
    thetrim Posts: 11,357
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    Yes, Ma'am.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP
    Tampa Bay, FL
    EIB 6 Oct 95
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  • Jpcoolwell
    Jpcoolwell Posts: 13
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    That looks great
    Carrollton, GA with a LBGE
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  • lousubcap
    lousubcap Posts: 32,375
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    @cssmd27 - thanks for the link.  Learn something here dang near every day and that was a positive.  
    Louisville; Rolling smoke in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period.
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  • onedbguru
    onedbguru Posts: 1,647
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    porgy is a similar mild white fish that grill great on a salt block. 
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  • stv8r
    stv8r Posts: 1,127
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    Yummm!  I love Branzino….that and Red Snapper are my favorites.  Nice cook.
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  • booksw
    booksw Posts: 470
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    Home run- looks great
    Charleston, SC

    L/MiniMax Eggs
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  • eggnewtoy
    eggnewtoy Posts: 496
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    cssmd27 said:
    eggnewtoy said:
    cssmd27 said:
    eggnewtoy said:
    caliking said:
    Sounds tasty!

    Did you use fresh bay leaf? If yes, what else do you cook with it? I've never tasted it before. 
    I didn’t but am buying today and will plant if I can find a live plant.  I do have room for another plant in my herb and veg garden.
    Read this before you go through the effort:

    https://www.seriouseats.com/2014/03/ask-the-food-lab-whats-the-point-of-bay-leaves.html

    Good info to know.

    I took your advise.  Thx for the info.
    Actually, your suggestion of planting a bay leaf plant made me investigate out of curiosity regarding bay leaf plants and that's what I found.  I didn't know that it's one of the few herbs that are likely better bought dried rather than fresh.  Now I do.
    I have a dehydrator....:)
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • cssmd27
    cssmd27 Posts: 345
    edited August 2018
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    eggnewtoy said:
    cssmd27 said:
    eggnewtoy said:
    cssmd27 said:
    eggnewtoy said:
    caliking said:
    Sounds tasty!

    Did you use fresh bay leaf? If yes, what else do you cook with it? I've never tasted it before. 
    I didn’t but am buying today and will plant if I can find a live plant.  I do have room for another plant in my herb and veg garden.
    Read this before you go through the effort:

    https://www.seriouseats.com/2014/03/ask-the-food-lab-whats-the-point-of-bay-leaves.html

    Good info to know.

    I took your advise.  Thx for the info.
    Actually, your suggestion of planting a bay leaf plant made me investigate out of curiosity regarding bay leaf plants and that's what I found.  I didn't know that it's one of the few herbs that are likely better bought dried rather than fresh.  Now I do.
    I have a dehydrator....:)
    Ha!  I thought is was a species difference.  Give it a go and let us know.  I'm sure you can find a use even if you have to modify dosing or application.  My knowledge is limited to that article and I wasn't that focused when I read it.
    Dallas (University Park), Texas
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  • eggnewtoy
    eggnewtoy Posts: 496
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    cssmd27 said:
    eggnewtoy said:
    cssmd27 said:
    eggnewtoy said:
    cssmd27 said:
    eggnewtoy said:
    caliking said:
    Sounds tasty!

    Did you use fresh bay leaf? If yes, what else do you cook with it? I've never tasted it before. 
    I didn’t but am buying today and will plant if I can find a live plant.  I do have room for another plant in my herb and veg garden.
    Read this before you go through the effort:

    https://www.seriouseats.com/2014/03/ask-the-food-lab-whats-the-point-of-bay-leaves.html

    Good info to know.

    I took your advise.  Thx for the info.
    Actually, your suggestion of planting a bay leaf plant made me investigate out of curiosity regarding bay leaf plants and that's what I found.  I didn't know that it's one of the few herbs that are likely better bought dried rather than fresh.  Now I do.
    I have a dehydrator....:)
    Ha!  I thought is was a species difference.  Give it a go and let us know.  I'm sure you can find a use even if you have to modify dosing or application.  My knowledge is limited to that article and I wasn't that focused when I read it.
    I am dehydrating my herb garden to see if fresh dried herbs are better than what I buy at Pensky’s.  Will post.  Starting with basil, rosemary, thyme, oregano.  :)
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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  • nolaegghead
    nolaegghead Posts: 42,102
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    we buy a lot of freeze dried herbs.  they measure out the same as fresh (like I ever measure herbs...hahaha) and taste pretty close to fresh.
    ______________________________________________
    I love lamp..
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  • eggnewtoy
    eggnewtoy Posts: 496
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    nolaegghead said:
    we buy a lot of freeze dried herbs.  they measure out the same as fresh (like I ever measure herbs...hahaha) and taste pretty close to fresh.
    Thx for that.  starting on my project today.
    BGE Large and MiniMax, Napolean 500.  Obsessed with rotisserie.  


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