Somewhere inside me I heard the cry of my Portuguese heritage when I flipped through the pages of my Mediterranean Cooking book.
Belly opened and ready to rip out the gills and other unwanted stuff.
All clean and ready to cook.
Frying in olive oil, minced onion, and minced garlic. Salt is added to taste.
Although I ate alone in my home office, I was miles away in Ovar at a feast with generations of my fish loving family.