It's sea bass season, the fish is delicious and fat and abundant in this time of the year. So I decided to have sea bass for dinner.
I was going to fillet and fry it. My friend Bonnie showed me a how to bake it in a batter of flour and sea salt. Fish I cleaned and pat dry the fish. Then we rolled out two sheets of pastry, put the fish on the bottom sheet and put the other sheet on top of the fish. We pressed the top pastry gently along the side to squeeze out excess air .

We cut the pastry in a fish shape with fins along the actual size of the fish. We also 'printed ' the eye and 'carved out' the scales and tail.

We baked the fish for 20 minutes in 160 degrees Celsius.  There is no need to season the fish as the dough is salty and the flavour  will go into the fish when it's being baked.

It was juicy and tender when done. All the flavour was kept inside the crust . 

We had turkey for Christmas dinner. It was a chilled turkey "flew in" from France. When it came ,it still had feather on it's head. It weighted 11 pounds.

But we never had such delicious turkey!  And we finished it in just one meal!

Compare to the regular butterball turkey , this is quite simple and easy to make. It needn't be defrosted and massaged . I just stuffed it with fig and chestnut , baked it in medium heat for about two hours. Voila, it smelled so good! And even the white meat was tender and juicy. 

Too bad we didn't take a picture when it's done (we were too eager to eat it and forgot to take a picture) .

I thank my friend Bonnie for ordering the turkey for me and teaching me how to cook it.