HERB-ROASTED FISH
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.
WHOLE ROASTED FISH
In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Alex Guarnaschelli's daughter, Ava Clark, had to share about this go-to whole roasted fish dish: "I cook this myself and my mom supervises - she tells me not to burn the house down."
Provided by Alex Guarnaschelli
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Line a baking sheet with foil and place in the oven; preheat to 450˚.
- Trim the fins off the fish with kitchen shears. Pat both the inside and outside of the fish dry with paper towels. Stuff the cavities with the lemon slices and thyme. Rub the olive oil on the outside of the fish and season inside and out with salt and pepper.
- Place the fish on the hot baking sheet in the oven (don't remove the baking sheet from the oven), leaving a little room between each fish. Bake until the fish is tender and it flakes at the meatiest part closest to the head, 12 to 18 minutes. Use a large metal spatula (or two smaller ones) to transfer the fish to a platter. Top with the parsley.
WHOLE ROASTED FISH WITH HERBS
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.
WHOLE ROAST FISH BAKED IN SALT
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.
HERB-STUFFED WHOLE FISH
"This dish is one of my favorites because it looks like a work of art," says Amanda.
Provided by Amanda Freitag
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 475 degrees F. Place a large oven-safe saute pan or baking sheet on the lower rack of the oven to preheat.
- Season the belly cavity of the fish with salt and pepper. Place 2 or 3 lemon slices and a few sprigs each of thyme, oregano and parsley into the cavity of each fish. Really, just fill the cavities with all the lemon and herbs that will fit.
- Now for the fun part! Close the cavity of each fish by "sewing" a skewer through the skin: Hold the skin together, tucking in the herbs, and weave the skewer up and down through the skin to seal the cavity. The skewer stays in while the fish is cooking. Season the outside of the fish with a generous amount of salt and pepper. Divide the olive oil among the 4 fish and use your fingers to rub it on, coating them well on all sides.
- Carefully remove the preheated pan from the oven and gently place the fish in it. There should be a searing noise -- that means you're doing it right! Return the pan to the oven and roast the fish for 15 minutes.
- Remove the fish from the oven and let rest for 2 minutes. Carefully remove the skewers and place the fish (herbs and all) on large plates for serving. Since these are whole fish, be mindful of the bones as you eat, and advise your guests to be careful as well.
SALT AND HERB ROASTED WHOLE FISH
When we lived in Italy DH LOVED the whole fish baked in a salt crust and served at the table where the crust was cracked, then fileted with a spoon and fork and the fish was so moist and flavorful. I never knew how to do it then saw Anne Burrell on TV prepare it and knew I had to get the recipe and make it for us. I haven't done this yet, but will very soon.
Provided by Bonnie G 2
Categories < 60 Mins
Time 45m
Yield 2 whole fish, 2 serving(s)
Number Of Ingredients 8
Steps:
- In food processor, combine lemon zest and juice, picked thyme, bay leaves and garlic and pulse until a coarse paste.
- Add egg whites and puree until frothy and foamy.
- In large bowl combine herb-egg white mixture with salt and mix until a moist paste.
- Place half of lemon slices and whole thyme in cavity of each fish.
- On a baking sheet, place a little less than half of salt mixture in two rows.
- Lay fish on top of each.
- Pack remaining salt mixture around fish to encase them, pressing mixture firmly on fish to create crust.
- Roast fish at 450 for 25 minutes. Remove and let rest for 10 minutes.
- Crack open salt crust and brush excess salt from fish.
- Remove top fillet, pull the spine out and remove the bottom fillet.
- Drizzle with olive oil and serve.
Nutrition Facts : Calories 339.8, Fat 27.5, SaturatedFat 3.8, Sodium 452942.4, Carbohydrate 8.1, Fiber 1.8, Sugar 2.5, Protein 17.1
HOMEMADE HERB SALT
Yes, the color in this salt will fade within a few weeks, but the herby flavor and aroma will remain intact for much longer. I described this as a finishing salt, meaning it's used to season cooked food at the table; however, it can also be used in place of regular salt in any recipe preparation.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 2h5m
Yield 72
Number Of Ingredients 4
Steps:
- Place 1/2 cup coarse sea salt, rosemary, and lemon thyme in the bowl of a food processor. Pulse, grinding salt until rosemary and thyme have a fine consistency. Add 1 cup sea salt and pulse to combine.
- Pour salt mixture into a shallow baking dish and let air dry for 2 hours. Transfer salt to a glass jar and screw on lid.
Nutrition Facts : Calories 0.3 calories, Carbohydrate 0.1 g, Sodium 1760 mg
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- Preheat the oven to 400°. Line a large rimmed baking sheet with foil or parchment paper. In a large bowl, mix the kosher salt with 1/2 cup of water until it resembles moist sand. Strip the leaves from half of the rosemary and thyme sprigs and mix into the bowl along with 2 of the bay leaves.
- Spread half of the salt mixture in the center of the baking sheet and place the remaining rosemary and thyme sprigs and bay leaves on top. Lay the fish on the mound, then cover with the remaining salt mixture, lightly packing it to completely cover the fish.
- Bake the fish for 35 minutes, until an instant-read thermometer inserted into it registers 135°. Remove from the oven and let stand for 5 minutes.
- Crack the top salt crust and discard it. Remove and discard the skin from the top of the fish and, using a fish spatula, carefully transfer the top fillet to a platter. Flip the fish over and repeat the process. Drizzle with the olive oil and sprinkle with flaky sea salt. Serve.
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