The Basics / Whole Fish Cookery
Just promise me you'll choose your fish responsibly.
Only use sustainable and in season wild caught fish; preferably local if you're coastal. When choosing a fish, take a good look at it. Fresh fish will be firm, plump, and moist; not sunken, cloudy or dried. Look for shiny skin; tightly adhering scales; bright, clear eyes; firm, taut flesh that springs back when pressed; and a moist, flat tail. We will be using Branzino (or European sea bass) for both recipes. It's a popular fish on many restaurant menus due to its firm and white delicate-flavored flesh and few small bones. The fish ranges in size from 1.5 to 3 pounds; a manageable weight and great starter fish for these methods. The key to crispy skin with tender aromatic meat is to completely dry the skin, coat the fish inside and out with your choice of fat, liberal seasoning, and high, fast heat. Whole fish are simple and don't require a recipe. When you’re ready to cook, think about what flavor profiles you're going for and stuff the fish’s cavity with these ingredients. Always include herbs, citrus, garlic, spices, or any additional ingredients that appeal to you. As for the messy part, some markets will scale, gut, and clean the fish for you if you ask. When cooking whole fish, never remove the bones because they keep the fish moist and retain flavor. Once cooked, you can open the fish up and remove the bones with ease. The entire spine will lift out easily by pulling on the tail toward the head.
Pan-Roasted Whole Fish
Total time: 35 minutes / Serves 2
ingredients
- 1 whole branzino or other white-fleshed fish, about 3 pounds total, descaled and cleaned
- 2 Tbsp ghee or avocado oil
- 1 lemon, sliced
- 4 Tbsp butter, one inch pats
- 4 scallions, charred and minced
- 2 cloves of garlic, minced
- 1 shallot, minced
- 3 sprigs thyme
- 1 Tbsp capers, chopped
- ½ jalapeno or serrano, sliced
- ½ tsp smoked paprika
- Sea Salt
- Black pepper
method
Preheat oven to 425°F. In a small bowl, combine lemon, scallions, garlic, shallot, jalapeño, herbs, and spices. Drizzle with oil and mix.
Dry the fish thoroughly inside and out with paper towels, then rub in oil and season liberally with salt and pepper. Slice half of the lemon into thin slices and lay them inside the cavities of the fish, being sure to remove seeds. Add in scallion mixture with lemon.
Coat a large skillet (preferably cast iron) in oil over medium high heat. Lay the fish carefully into the skillet, being sure to lay them going away from you to guard against spatters. Once the fish touches the pan, do not move it. Apply even pressure with a fish spatula until it relaxes and lies flat. Cook for two minutes, occasionally basting the fish with oil. Flip and repeat.
Transfer the fish to the oven for about ten minutes, until cooked just through. You should be able to place a knife in the fish and the meat flakes away along the top of the fish, and the flesh should be opaque. If desired, finish in broiler to crisp the top of the skin, but be careful not to burn or dry out.
Remove from the oven and add the butter to the pan, basting to finish the fish. Serve immediately with remaining lemon cut into wedges with your favorite sides.
Oven-Roasted Whole Fish
Total time: 35 minutes / Serves 2
ingredients
- 1 whole branzino or other white-fleshed fish, about 3 pounds total, descaled and cleaned
- ½ meyer lemon, sliced thin
- ½ mandarin, sliced thin
- ½ lime, sliced thin
- 1 leek, sliced thin- white only
- 1 Tbsp garlic confit, cloves only, smashed
- Garlic oil (from garlic confit)
- Fresno pepper, sliced thin
- Cayenne pepper (optional)
- Avocado oil
- Thyme
- Dill
method
One hour before cooking, put your fish on a plate and leave uncovered in the fridge to dry out. Heat oven to 425°F. Line a rimmed baking sheet with parchment paper and put a cooling rack on top.
Pat fish dry with paper towels and season both sides and cavity with salt and pepper. Rub the outside with a thin coat of oil and stuff the cavity with aromatics of your choice.
Place fish on top of cooling rack and transfer baking sheet to oven. Roast for about 15-20 minutes. Remove from oven and check that the flesh is completely cooked - using the tip of your knife, pull the fish gently aside near the top of its back; if the flesh is completely opaque, rather than translucent, it’s done.
When fully cooked, remove from oven and let the fish stand for 10 minutes. Carefully transfer whole fish onto a platter with fresh herbs and citrus wedges.
