The Recipe of Today for the new Kitchen Space "Aromatic Herbs and Spices" by Lisa Fontana for TASTE AND STYLE in collaboration with a great Italian company Sipo - Sapori del mio Orto 🌱🌿🍃 will lead us to discover an Aromatic Herb much used in the kitchen, with noble properties and precious virtues.
We are talking about Rosemary, an aromatic perennial plant belonging to the Lamiaceae family such Basil and Sage Herb.
It is a plant rich in essential oils (pinene, conforene, limonene), flavonoids, phenolic acids, tannins, resins, camphor and also contains rosmarinic acid with antioxidant properties capable of giving the Recipes a unique taste!
Combined with Lime and expertly worked with garlic and leek, it will surprise you in the creation of a tasty and tasty Baked Sea Bass accompanied by Brussels Sprouts always with the aroma of Rosemary.
Rosemary is one of the most classic aromas used in traditional cuisine, excellent both for flavoring meat and for cooking vegetables (especially legumes and potatoes). Whether in a pot or in the garden, there should be a plant within easy reach of any kitchen. And to always have it fresh and at your fingertips by choosing the best, SIPO selects the best Aromas and Spices for you, proposing them in practical freshness-saving packages that you can receive directly at your home.
To begin with, let's say that rosemary (rosmarinus officinalis) is an evergreen perennial shrub.
The leaves of this aromatic plant with a characteristic long and narrow shape give it an intense and very pleasant scent and aroma, so much so that it can be used for many and varied uses in the kitchen. The Rosemary plant also has small flowers between white and purple that appear between spring and summer.
Useful and much loved in the kitchen, it is also precious for well-being and beauty.
Its use is very ancient, both as an ornament to be used for ceremonies and as an antiseptic.
It is a plant considered as a natural anti-aging. Not surprisingly, the ancient Greeks used to cover their heads with rosemary crowns to carry out demanding intellectual activities, as it stimulates memory, concentration and intellectual activities. Among the various benefits, Rosemary has other great properties!
Here are a few!
on foods it has an antioxidant action helping to promote their conservation,
it has digestive, diuretic, choleretic (increases biliary secretions), carminative (facilitates the expulsion of intestinal gas) and antispasmodic properties.
Rosemary essential oil also has countless advantages.
Vaporized in the environment, it facilitates concentration and memory and balances the mood
Combined with sweet almond oil or olive or coconut or avogado oil, it is used for massages
Baths and showers with the addition of a few drops of rosemary essential oil, tone, energize and stimulate, while rosemary-based compresses on wounds and sores facilitate the elasticity and youth of the skin
An herbal tea made from needles and dried rosemary flowers to drink before and after meals is disinfectant, diuretic, vermifuge, stimulates sweating and opens the respiratory tract.
Ingredients for two medium-sized sea bass: 2 sea bass
4 Lime
12 Sprigs of Rosemary
1 whole garlic
EVO
Salt and Pepper
A sheet of aluminum foil
For the side dish:
Brussels sprouts and a couple of potatoes if you like
2 cloves garlic
2 sprigs of Rosemary
3 sprigs of Fresh Thyme
EVO
Sale
As you can see, we've got few and essential ingredients to make a dish a true masterpiece, in a short time and in a really simple and fast way. Let's see together how to cook it in just a few steps and within everyone's reach!
Method:
I suggest buying the Branzino already cleaned from the fishmonger, also at the fish counter the Branzino ready to be washed and cooked.
Wash it under fresh, running water, if you think it is appropriate, scale it slightly to facilitate greater absorption of the aromas during cooking.
Place the sea bass on a baking tray previously sprinkled with a drizzle of extra virgin olive oil and a couple of finely chopped garlic cloves arranged evenly on the bottom.
At this point, prepare separately the composition of Aromas with which you will fill the sea bass inside and available on the outside as well.
In a bowl, mix together evenly the rosemary needles that you have washed, removed from the sprig and finely cut with a knife on a cutting board, the garlic that you have peeled, washed and chopped and the lime that you have washed, given and cut into thin slices and then in small squares. Mix everything with a drizzle of Extra Virgin Olive Oil, a little salt and pepper and pleasure.
With this preparation that you will feel during the making release wonderfully invited aromas and aromas, go and stuff your Branzini taking care to keep a part of it to put on their surface.
Cover the two sea basses with aluminum foil for food without closing the sides but simply protecting the upper part to avoid the dispersion of aromas.
