Twenty, Fresh Pick Organic Bay Leaves Leaf, Laurus Herb 3"

Description: Spice up your fish with Fresh picked, 20 large Bay leaves ( fish, plate and other veggies not included. Plant to show source of the Bay and and 6 " Chef knife in picture is to show you size reference) Organically grown and No chemical or pesticides used on any of our plants. My team will pick the leaves fresh as orders come in and ship. All you have to do is let your internal Chef come out and create delicious dishes with aromatic Bay. most of the time its used dry this way you can dry to store or use fresh. With the great rain season we go this year the leaves are extra large and fresh. For idea you see size in puctures we will pick the med to Larger ones for you. leaves are about between 3" and 4.5" long (Mixture medium to Long). Average size is about 3." The leaves can be used fresh or dry. will ship USPS Fist class MOROCCAN BAKED WHOLE RED SNAPPER For marinating the fish:a 4-1/2 pound red snapper, gutted and scaled with head and tail left on3 tablespoons toasted cumin seeds12 peeled, crushed garlic cloves1 bunch chopped fresh parsley3 tablespoons coarse sea salt1 teaspoon coarsely ground black pepperjuice of 3 lemons For the vegetables:4 fresh flat-leaf parsley stems4 thin lemon slices½ fennel bulb, stalks discarded and bulb thinly sliced½ tablespoon fennel seeds½ red onion, thinly sliced1 sliced, seeded, stemmed green pepper5 mild, whole green chiles (such as anaheims)2 Turkish bay leaves or 1 California bay leaf (preferably fresh), halved lengthwise½ cup dry white wine6 tablespoons extra-virgin olive oil 1. Put oven rack in middle position and preheat oven to 400*. Lightly oil a large, shallow oven-to-table baking dish. Rinse the fish under cold tap water, inside and out, pat it dry with paper towels and place it in the dish.2. Grind together the cumin seeds, garlic cloves, parsley, salt and pepper in a mortar and pestle. Transfer the mixture to a small bowl and add the lemon juice. Rub the fish with the spice mixture, making sure that all surfaces are well coated. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes.3. Place parsley stems, lemon, fennel bulb and seeds, onion, green peppers, chiles and bay leaves in cavity of fish (aromatics may spill into baking pan). Drizzle some of wine and extra-virgin olive oil over fish, then add remainder of both to pan.4. Roast uncovered until fish is just cooked through, 45 to 55 minutes. Discard bay leaves. NOTE: Other vegetables, such as 3 peeled, sliced carrots, 6 sliced new potatoes and/or 3 sliced plum tomatoes can be added with the other vegetables if you wish. If you prefer, the fish can be covered tightly with aluminum foil and baked for 20 minutes before the vegetables, wine and oil are added in step 3.

Price: 3.99 USD

Location: Downey, California

End Time: 2025-02-05T01:18:17.000Z

Shipping Cost: 0.99 USD