Salt And Herb Roasted Whole Fish Food

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WHOLE ROAST FISH BAKED IN SALT



Whole Roast Fish Baked in Salt image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

Olive oil, for brushing baking sheet
1 (2-pound) whole red snapper, cleaned and scaled
1 (3-inch) sprig fresh rosemary
1 (3-inch) sprig fresh thyme
1 teaspoon coriander seeds
2 dried bay leaves
2 1/2 pounds Kosher salt
Extra-virgin olive oil and lemon wedges, for serving

Steps:

  • Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the snapper.
  • Rinse the snapper thoroughly, inside and out, and pat dry with paper towels. Stuff the cavity with the rosemary, thyme, coriander seeds, and bay leaves.
  • On the baking sheet, spread about 1/2 pound of the salt in an even layer that is slightly longer and wider than the snapper. Place the fish on the salt layer and cover completely with the remaining salt.
  • Bake until a instant-read thermometer inserted in the thickest part of the fish reads 130/, about 20 minutes. Remove from the oven. Brush away as much salt as possible. Using two dessert spoons, remove the top fillets and transfer to a warm plate. Lift off the bones, then transfer the bottom fillets to another plate. Serve immediately, with the extra-virgin olive oil and lemon wedges passed on the side so each diner can season their fish as desired.

WHOLE ROASTED FISH WITH HERBS



Whole Roasted Fish with Herbs image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 8

1 (2 1/2-pound) fish, such as snapper or bass, scaled, gutted and gills removed
Kosher salt
Extra-virgin olive oil
8 lemon slices
2 fresh bay leaves
1 bundle assorted fresh herbs, such as thyme, oregano, marjoram and parsley, plus some extra to lay the fish on while baking
4 cloves garlic, smashed
2 cups dry white wine

Steps:

  • Preheat the oven to 400 degrees F.
  • Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.
  • Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.
  • Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.
  • Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.
  • Remove from oven, present and collect your kudos then fillet to serve.

HERB-ROASTED FISH



Herb-Roasted Fish image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 8

8 ounces boneless fish fillet, such as snapper or cod
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 large sprig fresh thyme
2 Cerignola or other large green olives with pits
Extra-large egg

Steps:

  • Preheat the oven to 400 degrees.
  • Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
  • Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

SALT CRUSTED WHOLE FISH



Salt Crusted Whole Fish image

Provided by Guy Fieri

Time 35m

Yield 2 servings

Number Of Ingredients 12

3 egg whites
2 cups sea salt
2 cups all-purpose flour
3 tablespoons chopped Italian parsley, divided
1/2 cup water
1 (2 1/2-pound) fresh whole white fish, such as striped bass
2 tablespoons julienned sun-dried tomatoes
1 tablespoon chopped kalamata olives
2 tablespoons chopped artichoke hearts
2 slices lemon, sliced in half, plus more for garnish
1 tablespoon minced garlic
1/2 teaspoon freshly cracked black pepper

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
  • In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
  • Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices. Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper
  • Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish. Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
  • Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
  • Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife. Slide a spoon under the top fillet, over the spine, and lift it to a serving platter. Turn over and repeat. Garnish with lemon slices and serve immediately.

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