WHOLE ROASTED FISH WITH WILD MUSHROOMS
A very large whole roasted fish brought to the table with head and tail intact is a visually dramatic and incredibly tasty dinner party main course. Even better is that it's both a breeze to cook (season it up, throw it in the oven and wait), and to serve (big fish have big bones, which makes it easy to scoop the flesh off the skeleton). Do not forget to call your fishmonger ahead to order a large fish. This recipe, with lemons, herbs and crisp wild mushrooms, will work with any 4- to 6-pounder, from delicate black sea bass to salmon-colored arctic char. The variety of fish here is less important than the size. Generally speaking, you'll need about a pound of fish per person, though three-quarters of a pound will do if you're serving it in the context of a multi-course meal. Also, if you can't find one very large fish, you can use two smaller ones, 1 1/2 to 2 1/2 pounds each. In that case, feel free to squeeze them into one roasting pan.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 1m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Coat fish with oil and season it generously inside and out with salt and pepper. Stuff cavity with lemon slices and herbs. Transfer to a baking sheet or large roasting pan and bake until the flesh is opaque and separates easily from the backbone, 35 to 45 minutes for a 4-pound fish, 45 to 60 minutes for a 6-pound fish.
- While fish cooks, toss mushrooms with 3 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mushrooms out in one layer on 1 or 2 baking sheets, taking care not to crowd them. When fish is done, remove from oven and turn on broiler. Broil mushrooms until they are crisp and golden, 5 to 10 minutes.
- Let fish rest in roasting pan for 5 minutes. Using back of a fork, scrape away fish skin and divide top fillet among plates. Lift away backbone and discard; scoop bottom fillet away from its skin (which should stick to the pan) and divide among plates. Drizzle fillets with good olive oil, season with flaky sea salt and serve with lemon wedges and crispy mushrooms on the side.
Nutrition Facts : @context http, Calories 518, UnsaturatedFat 11 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 3 grams, Protein 78 grams, SaturatedFat 3 grams, Sodium 423 milligrams, Sugar 1 gram
ROAST WHOLE FISH WITH SALSA ROMESCO
Whole fish cooked on the bone always has a superior flavour to fillets, and this dish is no exception
Provided by Jane Hornby
Categories Dinner
Time 40m
Number Of Ingredients 11
Steps:
- Heat the grill to high. Put the peppers, skin-side up, onto a baking tray and grill for about 20 mins until the skins blacken all over. Put them into a food bag, seal, then leave for 10 mins. Once cool, peel away the skins. Tear the flesh into strips. Mix with the tomatoes, garlic and chilli in a bowl. Roughly chop most of the parsley leaves and add to the bowl with the hazelnuts, vinegar and oil, then stir well. This salad 'matures' well, and tastes even better if you can make it a few hours ahead.
- When ready to cook, heat oven to 200C/180C fan/gas 6. Rinse and dry the fish, score the flesh on each side, then put the parsley stalks and a few lemon slices into the cavities. Put a few more lemon slices in an oiled baking dish and lay the fish on top. Season the fish well, drizzle with more olive oil, scatter with remaining parsley, then roast for 20 mins, until the flesh flakes easily.
- Serve the fish from the dish, set the bowl of salad and the potatoes alongside, then dig in.
Nutrition Facts : Calories 858 calories, Fat 49 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 24 grams sugar, Fiber 9 grams fiber, Protein 81 grams protein, Sodium 0.76 milligram of sodium
WHOLE ROASTED FISH IN A SALT COFFIN
Steps:
- Preheat oven to 475 degrees F (245 degrees C).
- Insert lemon and lemon thyme into the cavity of the fish.
- Mix salt and egg whites together in a large bowl.
- Spread 1/2 the salt mixture on a large baking sheet. Lay fish on top. Pour remaining salt mixture on top. Pack down tightly so fish is sealed in salt.
- Reduce oven temperature to 400 degrees F (200 degrees C). Bake fish in the preheated oven until an instant-read thermometer inserted through the salt and into the fish reads 120 degrees F (49 degrees C), 15 to 20 minutes.
- Cool fish for 2 minutes. Crack the salt coffin with a wooden spoon. Peel away the salt and discard. Transfer fish to a serving dish using 2 spatulas.
Nutrition Facts : Calories 354 calories, Carbohydrate 2.1 g, Cholesterol 205.5 mg, Fat 11.2 g, Fiber 0.9 g, Protein 58.6 g, SaturatedFat 2.4 g, Sodium 121298.3 mg, Sugar 0.1 g
SALT CRUSTED WHOLE FISH
When looking for a recipe for salt crusted fish, saw this one on Guy Fieri's show and he says this process helps to cut down on the salty taste you can get from the other recipes (like the other one I have posted) What I know is that the ingredients and spices sound great so I want to save this. DH fell in love with the salt crusted fish served in Italy so I really need to get my game together on this method.
Provided by Bonnie G 2
Categories < 60 Mins
Time 35m
Yield 1 fish, 2 serving(s)
Number Of Ingredients 12
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.
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 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.
SALT-CRUST SALMON
Baking salmon in a salt crust creates a natural cave that helps the salmon retain maximum moisture as it cooks, as well as imparting a very delicate seasoning. It's not only a showstopper, you'll get the most perfectly cooked flaky fish, too.
Provided by Jamie Oliver
Categories Mains Aussie Christmas Christmas Dinner Party Sunday lunch Salmon Fruit
Time 1h45m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Wash the salmon well both inside and out, then pat dry with kitchen paper.
- Finely slice 1 lemon and the fennel into rounds and stuff into the salmon cavity with the parsley, marjoram and chives.
- Combine the rock salt, eggs and 250ml of water in a large bowl, then evenly spread one-third of the mixture over a large baking tray (35cm x 45cm).
- Make a slight hollow in the middle to hold the salmon snugly, lay the salmon diagonally in the tray, then spoon over the remaining salt mixture, heaping it around and on to the salmon to create an even 2cm-thick layer all over the fish. Bake for 35 minutes.
- To test if the salmon is ready, push a skewer through the salt into the thickest part of the fish - if it comes out warm after 5 seconds, it's done. Remove from the oven and set aside in the crust for just 1 hour.
- Meanwhile, make the basil yoghurt. Pick the basil leaves into a blender and add the mustard, the juice of 1 lemon and half the yoghurt. Blitz until smooth, then fold back through the rest of the yoghurt with 4 tablespoons of oil, and season to perfection with sea salt and black pepper.
- To make the salsa, deseed the chillies and very finely chop with the mint leaves and a drizzle of honey. Scrape into a bowl, add 2 tablespoons of oil and 2 teaspoons of vinegar, and season to perfection.
- Lightly crack the salt casing and pull it away from the salmon, brushing any excess from the top. Gently loosen and carefully transfer the fish to a large platter.
- Pull the skin away, then use a regular eating knife to scrape away any darker fish, leaving you with beautifully cooked pink salmon, which you can rustically remove in flakes and lobes.
- Serve with the basil yoghurt, salsa and lemon wedges for squeezing over.
Nutrition Facts : Calories 629 calories, Fat 43 g fat, SaturatedFat 10.3 g saturated fat, Protein 55 g protein, Carbohydrate 5.4 g carbohydrate, Sugar 4.8 g sugar, Sodium 1.7 g salt, Fiber 1.2 g fibre
WHOLE FISH BAKED IN SALT
Provided by Susan Herrmann Loomis
Categories Fish Bake Dinner Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes four servings
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 400°F.
- 2. Rinse the fish with cold water, pat it dry and refrigerate until just before cooking.
- 3. Pour a fine layer of salt in the bottom of an oven-proof baking dish that is just slightly larger than the fish. Lay two bay leaves on the salt, then place the fish on the bay leaves. Place the peppercorns inside the belly cavity of the fish, then top the fish with the remaining 2 bay leaves. Pour the remaining salt over the fish to cover it, leaving the tail fin exposed if necessary.
- 3. Place the fish on the middle rack in the center of the oven and bake for 25 minutes. You cannot test the fish for doneness - you simply have to trust the timing. Remove the fish from the oven and gently crack off the layer of salt, removing as much of it as you can. Most of the skin will come off the fish as well - what doesn't come off when you remove the salt you need to remove gently, using a sharp knife.
- 4. Remove the fillets divide the fish among four slightly warmed dinner plates. Drizzle with olive oil and garnish with the chervil, if desired.
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ROASTED WHOLE FISH RECIPE - DAVE PASTERNACK | FOOD & …
From foodandwine.com
Servings 4Total Time 1 hr 15 minsCategory Roasting
- Set the fish in a large, shallow roasting pan. Brush all over with the oil and season generously inside and out with salt and pepper. Stuff the cavity with the parsley stems, garlic and lemon. Add the wine to the pan.
- Roast the fish in the center of the oven for about 30 minutes, occasionally spooning the pan juices over the fish. The fish is done when the flesh is white throughout and an instant-read thermometer inserted into the thickest part near the head registers 135°. Let the fish stand for 10 minutes, then carefully transfer it to a large platter and spoon the pan juices on top.
SALT-BAKED WHOLE FISH RECIPE - DAVE PASTERNACK | FOOD & WINE
From foodandwine.com
Servings 2Total Time 1 hr
- Preheat the oven to 425°. Let the fish stand at room temperature for 20 minutes. Meanwhile, in a bowl, mix the salt with the egg whites until it is the texture of moist sand.
- Brush a baking sheet with oil. Set the fish on parchment paper and outline it; cut out the template, set it on the baking sheet and brush with oil. Sprinkle some of the salt mixture onto the parchment. Brush the fish all over with oil and set it on the salted paper. Stuff the fish with the parsley, garlic and lemon. Mound the remaining salt over the fish, lightly packing it. Using a skewer, poke a hole through the salt at the thickest part of the fish near the head.
- Bake the fish for 25 minutes, until an instant-read thermometer inserted into the fish through the hole registers 135°. Let stand for 10 minutes. Crack the salt and discard it. Brush off any excess salt. Remove the skin and fillet the fish. Transfer to a platter, drizzle with olive oil and serve.
WHOLE ROASTED FISH IN A SALT CRUST RECIPE - EATINGWELL
From eatingwell.com
Category Healthy Fish RecipesCalories 143 per servingTotal Time 45 mins
- Preheat oven to 450 degrees F. Line a rimmed baking sheet with a piece of foil. (To roast the fish in a foil packet instead of a salt crust, see Variation below.)
- To prepare salt crust: Combine salt, water and herbes de Provence in a bowl; mix until it's the consistency of wet sand. Spread half the salt mixture on the prepared baking sheet in a rectangle just larger than the fish.
- To prepare fish: Open the fish up and season the inside with 1 teaspoon each salt and pepper. Then add a layer of half the herbs, a layer of the lemon slices and then of the remaining herbs. Place the stuffed fish on the rectangle of salt. Pat the remaining salt mixture over the fish to cover completely.
- Bake the fish for 30 minutes. Remove from the oven and let cool for 2 minutes. Using a large spoon, rap all around the edge of the salt crust to loosen it. Remove the salt top and carefully remove the skin. Use an offset spatula to remove the top fillet from the bones and transfer to a warmed serving plate. (Wipe away any stray salt.) Use the spatula to lift away the bottom fillet and place it on the plate. Gently scrape off the herbs and lemon slices.
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3.5/5 (2)Published 2008-04-07Servings 6
- Position rack in center of oven; preheat to 450°F. Line large rimmed baking sheet with foil, leaving generous overhang. Combine first 3 ingredients in small skillet.
- Rinse fish inside and out; pat dry. Sprinkle all of spice mixture in fish cavity. Stuff with leek and lemon slices.
- Whisk egg whites and water in large bowl to blend. Add salt. Stir until salt is evenly moistened. Spread 2 cups salt mixture in 4-inch-wide, 12-inch-long strip (or use more to equal length of fish) on prepared sheet.
- Using large knife, rap crust sharply to crack. Brush salt from fish. Cut into portions and serve, passing extra-virgin olive oil and lemon wedges alongside.
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