WHOLE FISH

October 5, 2012 Alison Lambert

“I once read that a whole fish is the aquatic analogue to roast chicken”.

Tips on roasting a whole fish – firstly check that it is fresh – eyes bright and full, fresh sea smell, firm to hold (not floppy), bright red gills.

Preheat oven 210C

Allow about 350g per person

Slash fish lightly on angle across belly a few times this allows even cooking and also it’s a great way to impart flavour into the flesh.

Roughly chop herbs such as parsley, chervil, fennel, dill or thyme with a little lemon zest and fill the cavities where you have slashed, also rub inside the belly.

Drizzle either with oil or even better bouchee’s lemon drizzle; sprinkle the skin with sea salt flakes and a little cracked pepper.

Line a roasting tray with tin foil, rub over a little oil or butter and place whole fish side down. You can either encase the fish in a foil type bag so it roast-steams or leave it open so the fish gets a lovely crispy skin and golden colour (the choice is yours).

Allow about 15 minutes if fish is portion size of 350g or 20- 40 depending on size and thickness of fish. To check if done lightly press on flesh it will start to give a little or take a little peek where you have slashed it.

Serve with fennel and potatoes roasted together with a few fennel tips torn and sprinkled over , or chop some rocket through a little homemade mayonnaise, rocket pesto, salsa Verdi or simply with plenty of fresh lemon and a sprinkling of salt.