Whole Roasted Fish
Growing up in Seattle, and working in the Pike Place Market, I guess you can say Seafood is in my blood. One of the few things that I don’t like about Charlotte is that fresh seafood is hard to come by. They are getting a Whole Foods soon though, so that will change. I have been getting requests for whole roasted fish quite a bit since I have been here in Florida. It really is the best way to eat fish, and easy to make, so don’t be intimidated. I also do a version with a salt crust I will share at a later date. I love Branzini (European Sea Bass), but any whole fish will do, you just have to adjust the cooking time. If you don’t have a thermometer, and like to cook, than you need to get one. I like to use a digital model that lets you monitor the temperature while it’s cooking. Once you know what temperature you want, it makes for fool proof cooking. For this dish I put the thermometer in the thickest part of the fish and pull out of the oven when it reaches 130 degrees.
Whole Roasted Fish
2- 1 1/2 lb. Branzino, cleaned
1 Tbsp. garlic, minced
1 lemon, sliced
2 Tbsp. olive oil
kosher or sea salt
Preheat oven to 400 degrees. Line baking pan with foil, and place fish on top. Rub top of the fish with the garlic, then drizzle oil, and sprinkle salt to taste. Scatter the Lemons around, and roast for 20 minutes or until the thickest part of the fish reaches 130 degrees. To serve: peel off top skin (if you really like garlic, scrape off the garlic in to the pan drippings), then using a spatula or something similar take off the fillet on top of the bone. Remove the bone and remove the fillet below it. Pour the accumulated juice in the pan on top of the fish and enjoy some of the best fish you will ever eat.
Filed under: Cooking Great Food
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