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 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
WHOLE ROASTED FISH
Provided by Florence Fabricant
Categories dinner, quick, roasts, main course
Time 30m
Yield 6 to 10 servings
Number Of Ingredients 6
Steps:
- The fish should be cleaned and gutted but left whole. For flavor and dramatic presentation, the head should be left on the fish but you may have to remove it if the fish will not fit in your oven with the head. You will need an oven at least 20 inches wide to accommodate a whole fish larger than 6 pounds. You will also need a very large pan to hold the fish. You can improvise one using a standard 17-inch baking sheet, wrapping it in several thicknesses of heavy-duty foil and extending the foil beyond the ends of the baking sheet to create a surface that will fit the fish. Turn up the edges of the foil to catch pan juices.
- Preheat oven to 500 degrees.
- Rub the fish inside and out with the olive oil. Season the cavity of the fish with salt and pepper and stuff it with the rosemary.
- Place the fish on the prepared pan, place it in the oven and roast it 5 minutes per pound. Remove the fish from the oven and turn off the oven. Cover the fish loosely with a tent of foil and allow it to rest at least 15 minutes. It can rest for up to one hour and then be served at room temperature. Alternatively, after the resting period, the fish can be returned to the oven set at the lowest possible temperature (140 to 150 degrees) and kept warm without overcooking for up to 1 hour.
- At serving time, transfer the fish to a platter and garnish with the fresh coriander.
- To serve, peel off the top layer of the skin of the fish, then, using a large fork and a spatula, carefully lift sections of the fish off the bone. When all the exposed flesh has been removed from the bone, lift off the skeleton in one piece to expose the flesh underneath. Serve portions of it, lifting it off the skin, with sauce on the side.
WHOLE ROASTED FISH WITH ORANGE, CINNAMON, AND SUMAC
The warm flavors of cinnamon and orange get a sour kick from dried sumac, traditionally used in Persian cuisine instead of lemon juice to garnish fish. The thinly sliced oranges give the fish an elegant, rustic appearance.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Number Of Ingredients 9
Steps:
- 1. Preheat the oven to 400 degrees F. Rinse the fish under cold water and pat dry. Rub inside and out with 1 tablespoon salt. Lay the fish on an oiled baking dish.
- 2. Lay the orange slices over the fish and brush lightly with oil. In a small bowl, whisk together 5 tablespoons olive oil, the garlic, orange juice, sumac, and cinnamon. Pour half over the fish. Bake until the fish is opaque inside, 30 to 40 minutes, drizzling a tablespoon of the remaining marinade over the fish a few times during cooking.
- 3. Serve the fish on a large platter and pour the pan juices over the top. Sprinkle more sumac over the fish and the platter and serve with saffron rice.
Nutrition Facts : Calories 361, Fat 21 grams, SaturatedFat 3.5 grams, Cholesterol 81 milligrams, Sodium 257 milligrams, Carbohydrate 5 grams, Fiber 1 grams, Protein 37 grams
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.
SALT AND HERB ROASTED WHOLE FISH
Steps:
- Preheat the oven to 450 degrees F.
- In a food processor, combine the lemon zest and juice, the picked thyme, bay leaves and garlic and pulse until it becomes a coarse paste. Add the egg whites and puree until very frothy and foamy.
- In a large bowl combine the herb-egg white mixture with the salt and mix until it becomes a moist paste.
- Place half of the lemon slices and whole thyme in the cavity of each of the fish. On a baking sheet, place a little less than half of the salt mixture in two rows. Lay the fish on top of each row. Pack the remaining salt mixture around the fish to completely encase them, pressing the mixture firmly on the fish to create a crust.
- Roast the fish for 25 minutes. Remove and let rest for 10 minutes.
- Crack open the salt crust and brush the excess salt from the fish. Remove the top fillet, pull the spine out and remove the bottom fillet. Drizzle with olive oil and serve.
More about "whole roasted fish recipes"
ROASTED WHOLE FISH RECIPE - DAVE PASTERNACK - FOOD
From foodandwine.com
Total Time 1 hr 15 mins
16 EASY SLOW-ROASTED FISH RECIPES | BON APPéTIT
From bonappetit.com
SIMPLE ITALIAN-STYLE WHOLE ROAST FISH IN HERBS - THE …
From thespruceeats.com
WHOLE ROAST FISH WITH LEMON AND HERBS - FOOD & WINE
From foodandwine.com
WHOLE BAKED FISH – SNAPPER WITH GARLIC & DILL BUTTER …
From recipetineats.com
10+ WHOLE FISH RECIPES TO MAKE AT HOME | MYRECIPES
From myrecipes.com
Estimated Reading Time 4 mins
ROASTED WHOLE FISH RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
BEST EVER BRANZINO RECIPE {ROASTED OR GRILLED IN 25 MINUTES!}
From thebigmansworld.com
WHOLE ROASTED FISH WITH OREGANO, PARSLEY, AND LEMON …
From seriouseats.com
AN EASY ROASTED WHOLE RED SNAPPER RECIPE WITH MEDITERRANEAN …
From washingtonpost.com
HOW TO COOK A WHOLE FISH - GIMME SOME OVEN
From gimmesomeoven.com
ROASTED SALMON WITH MISO CREAM RECIPE - NYT COOKING
From cooking.nytimes.com
ROASTED WHOLE TROUT WITH LEMON AND HERBS - OLGA'S FLAVOR FACTORY
From olgasflavorfactory.com
SOY GINGER WHOLE ROAST FISH - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
WHOLE ROASTED FISH WITH HERBS | HEINEN'S GROCERY STORE
From heinens.com
WHOLE ROASTED FISH WITH LEMON AND FRESH HERBS
From caribbeangreenliving.com
WHOLE-ROASTED FISH WITH GULLAH COUNTRY MOPPIN’ SAUCE RECIPE
From jamesbeard.org
WHOLE ROASTED FISH WITH CITRUS & HERBS | EYESWOON
From eye-swoon.com
ROAST WHOLE FISH - ELIZABETH MINCHILLI
From elizabethminchilli.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love