Fort Worth chef Jon Bonnell’s roasted pompano featured in Garden & Gun Magazine

“The only cleaning required for the pompano is to gut the fish,” writes Fort Worth chef Jon Bonnell in his cookbook, Jon Bonnell’s Waters: Fine Coastal Cuisine. Guess that means you have to find a pompano.

Garden & Gun Magazine apparently did. In their June/July issue, the chronicler of all things Southern prints Bonnell’s recipe and the silver-skinned picture above.

Can’t (or won’t) seek out that whole fish? Head to Waters Fine Coastal Cuisine, Bonnell’s West 7th restaurant and let the fishin’ magician cook it for you.