Hear us out: cooking a whole fish is not as scary as it seems. You may be more used to making fillets, but roasting an entire fish, bones and all, can be a rather impressive dish to serve at a dinner party. If it still seems daunting, here is how to go about it.
Many Fish in the Sea
You’re looking for a fish that has a firm enough texture to stay intact when roasting. Good options are sea bass, snapper, trout, and salmon, but feel free to experiment with different types based on what is local to your area.
Tipping the Scales
Before cooking the fish, rinse it under cold water to remove any impurities and use the back of a knife to gently remove the scales. Start at the tail and work towards the head. You can ask for your fish to be cleaned when buying it, especially if you don’t fancy dealing with internal organs.
Awesome Aromatics
Pat the fish dry with a paper towel and season the inside cavity and the outside with salt and pepper. Place some lemon slices and garlic inside the fish, as well as any herbs you enjoy. Tarragon and coriander both work well. Drizzle on some olive oil before wrapping the fish in aluminum foil and baking in a 400°F oven for 20-25 minutes.
