The New Hampshire Community Seafood Underdog selection of the week is whole butterfish. Although they could be cooked as delivered, I opted to gut the fish first, before cooking for the squeamish in the crowd.
I will oven roast the fish with a little olive oil and then prepare a sauce with the pan juices. Keeping the fish warm on a platter in a low oven, prepare the sauce by reducing the pan juices along with some white wine and fish stock by half and then finishing with fresh chopped garden herbs and a knob of butter. Serving, family style, the platter of fish covered with sauce and accompanied by garden fresh green beans and basmati rice.
Boney but tasty!