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magidAnd I was pretty happy to see it, too: dealing with lots of little fishes, no matter how yummy, is just more work. (And last week I managed to get a whiting bone stuck in my throat, which was quite painful. I couldn't reach it manually, and eating and drinking didn't dislodge it, either. Cod has large enough bones that they're more noticeable.)
I filleted the fish, not as well as I would have liked (much was left on the frame) and skinned it. I cut those into large chunks, then dredged them first in a mixture of hummus and mayo (heavier on the hummus than the mayo), then in a mixture of white wheat flour and lots of zaatar with some cumin (my original intent was tandoori seasoning, but either I finished it and don't remember, or it's gone AWOL). I baked them at around 450 F for 14 minutes, which should have been 12 minutes, I think. Still, they taste pretty good.
I poached the frame and head in a bit of water (a couple of inches only, not to cover), then took all the meat off the bones. I think that might turn into some kind of salad later this week.
Note to self: having the fish share on Mondays means there will be a protein infusion right after each yom tov weekend: try to plan for fewer leftovers than usual.
I filleted the fish, not as well as I would have liked (much was left on the frame) and skinned it. I cut those into large chunks, then dredged them first in a mixture of hummus and mayo (heavier on the hummus than the mayo), then in a mixture of white wheat flour and lots of zaatar with some cumin (my original intent was tandoori seasoning, but either I finished it and don't remember, or it's gone AWOL). I baked them at around 450 F for 14 minutes, which should have been 12 minutes, I think. Still, they taste pretty good.
I poached the frame and head in a bit of water (a couple of inches only, not to cover), then took all the meat off the bones. I think that might turn into some kind of salad later this week.
Note to self: having the fish share on Mondays means there will be a protein infusion right after each yom tov weekend: try to plan for fewer leftovers than usual.