Since saturating my brain with images and recipes of Provencal roasted fish, I knew our trip to Provence wouldn’t be complete unless I got my hands on an entire striped sea bass, which is exactly what I did on one of our last days in Sanary. Roasting fish whole is one of the easiest and best ways to eat fish ever. (Basically: split a bass lengthwise, stuff it with delicious things like baby fennel, garlic and lemon, and then roast until just opaque and still so tender). Adam and I aren’t really the bar-and-club hopping types when we travel — we spent most evenings happily drinking wine, eating cheese, and playing cards. My kind of traveler’s paradise.
Yum. My idea of paradise! There’s always whole fish roasting in the streets of Bangkok in the early evenings. It’s different seasoning (no baby fennel, I’m afraid), but it makes for a good meal.