whole fish recipes

This Rockfish recipe is easy to prepare, incredibly delicious with just a few simple fresh ingredients, and the presentation is stunning!

Rockfish Recipe (Baked with Lemon)

whole (approximately 3 pound) Rockfish (I used Vermilion)

extra virgin olive oil, (divided)

lemon juice

fresh thyme, (finely chopped)

¼ teaspoon sweet paprika

kosher salt and black pepper

lemon slices and thyme sprigs

Preheat the oven and prep the pan. Preheat the oven to 425°F, adjust a rack to the top third of the oven, and line a sheet pan with foil.

Prep the fish. Your fish should already be gutted and cleaned. If it&#039;s not already scaled, use a fish scaler brush or the back of a knife by rubbing it in the opposite direction of the scales. This might be a bit messy, as the scales tend to “pop” off, but it’s quite easy. Rinse the fish and then pat it dry with paper towels.

Season the fish. Place the fish on the foil-lined sheet pan. Drizzle about 1 tablespoon of the oil on the fish and gently rub it in. Generously sprinkle with salt and pepper. Carefully turn the fish over and repeat this process. Then season the inside cavity with salt and pepper.

Score the fish if desired. Use the tip of a very sharp knife to cut three slits, about two inches apart, diagonally across the top of the fish. The slits should only cut through the skin — try not to cut into the flesh.

Add the lemon and herbs. In a small bowl, mix the lemon juice with the remaining tablespoon of oil, thyme and paprika. Drizzle this all over the top of the fish.

Bake the fish. Place the sheet pan in the preheated 425°F oven and bake just until the fish is cooked through, about 15 minutes. (You can test this by checking the internal temperature which should be about 140°F, and/or use a sharp knife or fork to peek into the flesh near the center. The flesh should flake easily and be opaque. (If it’s slightly translucent near the center, that’s okay.)

Broil the fish if necessary. If the skin doesn&#039;t become crisp and golden by the time it’s cooked, remove it from the oven, turn on the broiler and adjust a rack so the fish will be a couple of inches below it. Place the fish beneath the broiler just until it’s golden brown and sizzling. Watch it carefully as it could just take seconds.

Serve! Serve the finished fish immediately.

This Asian Fish En Papillote features a classic French technique with bright and vibrant Asian flavours, you cannot beat a whole sea bass cooked on the bone.

Asian Fish En Papillote (Sea Bass)

Sea Bass

50 g (2-3" Long Piece) Ginger

Red Chili Pepper

Cloves Garlic

Lime

150 g (1 Cup) Green Beans

Spring Onions

g (2-3 Tbsp) Coriander

Tbsp Rice Wine

Tsp Sesame Oil

Salt, To taste

If your friend fishmonger has not cleaned the...

If your friend fishmonger has not cleaned the fish for you, scale and gut the fish.

Slice the garlic and chili and cut the...

Slice the garlic and chili and cut the ginger into coins approximately 2-3mm thick.

Top and tail your green beans.

Zest the lime and then cut the lime...

Zest the lime and then cut the lime in half.

Finely slice the green parts of the spring...

Finely slice the green parts of the spring onions and leave the white part whole.

Then pick some of the leaves off the...

Then pick some of the leaves off the coriander and leave the rest with the stalks on,

Now take 2 squares of foil around 40-45cm...

Now take 2 squares of foil around 40-45cm square 

Place a single seabass diagonally on the baking...

Place a single seabass diagonally on the baking parchment and season with salt inside and out.

Stuff the cavity with half of the ginger,...

Stuff the cavity with half of the ginger, garlic and the coriander that we prepared with the stalks

Then arrange half the green beans, add the...

Then arrange half the green beans, add the white part of the spring onion, half of the chili.

The season with half of the lime zest,...

The season with half of the lime zest, lime juice, sesame oil and rice wine.

Wrap to form a parcel, you do not...

Wrap to form a parcel, you do not want to wrap the foil around the fish. You want to create a tent but sealed well enough to prevent the steam from escaping.

Repeat with the second fish.

Bake in the oven at 180°C or 350°F...

Bake in the oven at 180°C or 350°F for 25 minutes.

Serve at the table allowing people to open...

Serve at the table allowing people to open their own parcels, the smell is insanely good!

Top 2 whole fish recipes recipes from across the web

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Rockfish Recipe (Baked with Lemon)

Asian Fish En Papillote (Sea Bass)

Top 2 whole fish recipes recipes from across the web

The most viewed whole fish recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Rockfish Recipe (Baked with Lemon)

Asian Fish En Papillote (Sea Bass)

The most viewed whole fish recipes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine