Salt And Herb Roasted Whole Fish Recipes

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 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.

WHOLE ROASTED FISH

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 AND HERB ROASTED WHOLE FISH

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.