Fish week wraps up, and check out the seabass!

This is my first whole fish dish. Its probably the best tasting to be honest. I had to fabricate the whole fish. Yep, meaning taking out all the guts, heart, liver and all the gooey insides AND scaling it. Note that scaling it does not mean removeing the skin. The scales are clear, so its actaully hard to tell it they are all off. You need to run you finger down the fish and make sure its smooth. this seabass was very easy to prepare and one of the few dishes we've made thats not doused with butter (giving health junkies like a me a break finally!). You simply saute some cremini mushrooms and shallots with a little olive oil, add some wine and reduce a bit. then you take your whole fish and stuff it with parsley, basily, lemon, and thyme. You then score its skin about three times (to prevent the skin from drying our and curling the fish. Then you add a little water or chicken stock to that pan, add the stuffed fish, and bake it at 350 for 30-45 min. When its done, remove the fish and with the remaning sauce, you add some chopped tomatoes, and chopped herbs (probably the ones you used to stuff the fish). cook a little and then simply pour it over the fish when it's ready to serve. today i forgot my camera, but we made fish n'chips (super healthy!) and salmon baking in parchment with gnocchi! I've never made gnocchi before! it was so fun and delicious, and chef Kahuna said mine were perfect. My fish on the other hand was under done :(. Do you guys want some of these recipes? anyhow, lots more to write about but i just got back from class and am exhausted, but i'll upload some more photos and write more tomorrow!