Baked bronzini fish and Asian infusion lunch

Aloha

Today I had the pleasure of gracing the supermarket to a delightful Mediterranean sea bass call Bronzini. It is a very delicate white fish full of soft white flesh and plenty of bones. Being that I'm Asian-American and I love seafood such as fish; I took this slightly over one pound lovely home for a luncheon experiment.
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When at home, the whole fish was then scaled-cleaned and gutted. It's then rubbed with some salt and oil before thrown into the pan for baking at 375 for about fifteen minutes, then flipped over to be accompanied with freshly picked rosemary and three beautiful Anaheim from the garden. Back it all goes for another fifteen minutes.

This is the finish products of baked Bronzini, anaheims and rosemary ...

I hate anticipations but here is one extra element I added to this Asian dish: pickled daikon/radish. The ingredients are very simple of vinegar, salt, sugar and kimchee paste mixed. The radish must be turned a few times to let sit for an hour or two; depending on your hunger tolerance...

So, here's a finish spread of a baked Bronzini with anaheims peppers roasted, pickled daikons I made, with fresh tomatoes and spicy and sour juice from daikon pickeling.

Okay, being that I am sooo Asian, we are missing one more item to complete this delicious meal...

And here you have a delicious meal of baked bronzini: Mediteranien sea bass Asian mixed. I hope you've enjoyed it. Yes, I just had it for lunch. I made it. I ate it. I dare to share it.

Is this a meal that you could really enjoy or would you prefer something completely different? I can make a mean sandwich too. Please, do share!

And as always, have a wonderful day. Until next time, friends...

Aloha!