The past holidays were quite special and memorable for us because of a number of reasons. To start off, for the first time in our married life, the hubby and I spent Christmas with my in-laws. Our arrangement (since 2012 when we got married) is that we do Christmas with my family in our Naic home and New Year with our two families in our Bacoor home. The Christmas set up changed this year because our Bacoor house is now the only place my in-laws can call home in Luzon. My family, on the other hand, is about to transfer in Bacoor, too, and so they opted to spend Christmas at my siblings’ place in Manila for old times’ sake.
This Baked Lapu-Lapu (or grouper in English) is inspired by the restaurant La Cocina de Tita Moning’s Baked Lapu-lapu Cooked with Olive Oil and Garlic. (I work there part-time so I’m unabashedly promoting it here on the blog, haha.) Proof to that is the use of bread crumbs to cover the top part of the fish. This tasty and flavorful fish dish will make you feel like a domestic diva. It’s so easy to make yet it is classy enough to be served during special occasions.
10 pcs. calamansi (or 1 lemon)
¼ cup soy sauce (optional)
salt and pepper to taste
toasted garlic bits (prepared beforehand)
Continue reading “Cooking with Edel: Baked Lapu-lapu”