Whole Roasted Mediterranean Fish
A whole fish looks intimidating, but it is far more forgiving than a delicate fillet. The skin acts as a barrier, and the bones infuse the meat with moisture as it cooks in the heat of your oven.
Ask the fishmonger to clean it for you.
Ensure the fish is gutted and scaled thoroughly, but leave the head and tail attached; these are essential for the structural integrity of the roast.
- rimmed baking sheet
- parchment paper
- sharp chef's knife
- tongs
What goes in.
- 1whole branzino or sea bream (about 1.5 lb), cleaned and scaled
- 2 tbspextra virgin olive oil
- 1lemon, sliced into thin rounds
- 4 sprigsfresh thyme or oregano
- 2 clovesgarlic, smashed
- 1 tspkosher salt
- 0.5 tspcracked black pepper
Control the heat
Cut three shallow, diagonal slashes into the thickest part of the fish on both sides. This allows heat to penetrate the center before the outer flesh overcooks.
The method.
Prepare the oven
Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper to prevent the skin from sticking.
Stuff and season
Pat the fish dry inside and out. Stuff the cavity with half the lemon slices, the garlic, and the herb sprigs. Drizzle both sides of the fish with olive oil and rub in the salt and pepper.
Assemble the bed
Arrange the remaining lemon slices on the parchment paper in the center of the tray. Place the fish on top of the lemons, elevating it slightly to allow heat to circulate beneath.
Roast
Roast for 18 to 22 minutes. The fish is done when the eyes turn opaque and white, and the flesh near the backbone flakes away easily when poked with a fork.
Rest
Let the fish sit on the tray for 5 minutes before serving. This allows the juices to redistribute through the meat.
Other turns to take.
Salt-Crusted
Pack the fish in a mixture of 2 cups of coarse sea salt and one egg white before roasting to trap maximum moisture.
With Fennel
Layer thinly sliced fennel bulbs under the fish alongside the lemons for an earthy, anise-scented finish.
When it doesn't go to plan.
Look for bright, clear eyes and firm flesh when purchasing; if the fish smells like anything other than the ocean, move on.
If the skin is not as crisp as you like, place the fish under the broiler for the final 60 seconds of cooking.
To serve, make a long cut along the backbone and gently lift the fillets away from the center skeleton with a wide spatula.
The ones that keep coming up.
How do I know if the fish is cooked through?
The easiest way is to gently pull at the dorsal fin. If it pulls out with almost no resistance, the fish is cooked.
Can I leave the head on?
Yes, leaving the head on prevents the juices from escaping out of the front of the fish, resulting in a significantly moister meal.
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