Baked Whole Fish

Look –

 

I know you’re not into cooking a whole fish with the head on like this and the thought of picking the meat off of it is probably freaking you the fuck out, but let’s be honest –

When was the last time you really experimented with food?
Actually challenged yourself to try something completely unfamilar?

It’s 2018 – get it together.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roasted Whole Fish

2 Whole Fish Fillets (chose a white fish if you can, like sea bass)
4 tbsp Salted Butter
several Garlic Cloves
several sprigs Fresh Rosemary
Olive Oil
Salt
Pepper

—————————————————————————————————

Heat the oven to 400Β°F.
Get that beautiful fish out, rinse it under running water and pat-dry it with a paper towel.

http://ivegotcake.com

http://ivegotcake.com

Be sure to pat-dry the inside of the fish too.

 

Place the fish on a cutting board and with a sharp knife, carefully cut 3 or 4 diagonal slices on each side of the fish.
Later you’ll stuff these little slits with seasoning.
Does that sound nasty? :p

 

Add to the bowl, the butter, the chopped rosemary and chopped thyme, salt and pepper.
Mix well.

Spoon the compound butter into the fish cavity and fish slits, using your fingers to really get it in there.

 

Cut the lemon into 1/2 inch thick slices and stuff the inside of the fish with lemon slices, the garlic pieces and a few of the rosemary sprigs.

http://ivegotcake.com

If you think you need more of the butter mixture, repeat the step above.
Just make sure you got a little bit of butter everywhere inside.

 

Drizzle the fish lightly with olive oil, then place on a lightly greased roasting tray.
Bake for 20-25 minutes or until the skin of the fish can be easily pierced with a fork.

http://ivegotcake.com

Set aside when done.

 

 

Make a side dish of your choice to serve the fish with while the fish is roasting,

You can do a mixed salad, roast or blanch some veggies, make some rice – think what you would normally eat fish with, come on now.

 

Serve whole on its own or with more good eats on the side πŸ™‚

 

http://ivegotcake.com

http://ivegotcake.com

I can tell a lot of you are still skeptical about making this so I’ll throw in an incentive for you –

Whoever makes this, send me a picture and I’ll post it on my Instagram.

 

Just make sure it’s a decent looking picture, non of that blurry, grainy, oversaturated nonsense.
Take a proper picture and send it to me and I’ll post it on my Instagram and brag on it for you.

Ain’t it time to do some shit you haven’t done before?

http://ivegotcake.com

http://ivegotcake.com


 

 

 

 

 

Cauliflower and Mushroom Soup

1 head Cauliflower (stem removed and chopped into florets)
1/2 Onion
2 tbsp Salted Butter
4 cloves Garlic, minced
1 qt Vegetable Stock
3 stems Fresh Thyme
1 cup Whole Milk (sub: coconut cream)
1 cup shredded Parmesan Cheese (sub: 1 cup coconut cream)
8oz thinly sliced Cremini Mushrooms
Olive Oil
Salt
Pepper

β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”β€”

INSTRUCTIONS

1. Heat the oven to 400Β°F.
2. Get that beautiful fish out, rinse it under running water and pat-dry it with a paper towel.

3. Place the fish on a cutting board and with a sharp knife, carefully cut 3 or 4 diagonal slices on each side of the fish.
Later you’ll stuff these little slits with seasoning.

5. Add to the bowl the butter, the chopped rosemary and chopped thyme, salt and pepper.
6. Mix well.

7. Spoon the compound butter into the fish cavity and fish slits, using your fingers to really get it in there.

8. Cut the lemon into 1/2 inch thick slices and stuff the inside of the fish with lemon slices, the garlic pieces and a few of the rosemary sprigs.
If you think you need more of the butter mixture, repeat the step above. Just make sure you got a little bit of butter everywhere ;p.

9. Drizzle the fish with olive oil and a touch more salt, then place on a lightly greased roasting tray.
10. Bake for 20-25 minutes or until the skin of the fish can be easily pierced with a fork.
11. Set aside when done.

12. While the fish is roasting, make a side dish to serve the fish with.
You can make a mixed salad, roast or blanch some veggies, make some rice – what you the hell you want.

13. When the fish can be easily pierced with a fork and the meat inside is white, it’s done honey.
14. Serve whole on its own or with the side dish of your choice.
❀ ❀

34 thoughts on “Baked Whole Fish

  1. What a beautiful looking dish, and with all that butter and fresh herbs, how can it notvtaste absolutely awesome? Those roasted lemons look beautiful too, they caramelized very nicely. I’ll probably give that a go in the summer when the light is better, this winter light is killing me!

    1. Thanks so much Eva!
      You’re absolutely right, the lemons really are a nice touch and they don’t overpower the fish when they carmelize like that.

      Spring soon come, hold on!

      PS
      I’ve been roasting whole heads of garlic lately and it soooo goooood!!

  2. This post is making me SO SAD because my local fishmonger closed his store in our local market a few weeks ago for early retirement, and he had the BEST fish to use for dishes like this!! Now I’m going to have to trek to get some quality whole fish, but when I do (and when the lighting is finally better) I absolutely will make this and send you a photograph because I WANT THIS.

    Speaking of which, years ago M had a work function at the Chicago location of Le Cordon Bleu and learned how to break down a whole fish, including popping out the eyes. It’s…surprisingly easy to do!

    1. Oh noooo!!! can he reccomend another store to go to?

      Yessss pleease send me a pic when you do! I know you’ll throw down, hahaha!!
      Be sure to include a gif or short video of the eye-popping thing?
      My good friend is from Sardinia and they eat the eyes.

      Haven’t made it to that level of courage yet – that’s a whole ‘nother level right there.

  3. I’m getting food envy just looking at this! We usually bake sea bass/bream with lemon, garlic and spring onion. I remember the first time we tried it and forgot to ask the fishmonger to gut the fish… Luckily Google put us on the right track that time and we gutted and cleaned it successfully, but we’ve not forgotten to ask since!

    1. Hahaha!!!
      I make sure to ask too for the same reason!
      I also once forgot to ask them to scale and gut it for me and it was AWFUL when I had to do it myself.
      I had to put music on and really get in the zone to get through it, hahaha!!

      Have a great day!
      And thank you for visiting my blog ❀ ❀

      1. It’s definitely a task I’d rather leave to the experts (i.e. not me!). Scaling and gutting fish definitely isn’t up there on my list of favourite pastimes! Have a good weekend, Dana!

    1. WHaaaaaaaaatttttt??!!!!
      Shut the FRONT door!!!

      Awww thank youuu!
      Goodness if I have known this would be such a hit, I’d be posting this stuff more often. I mostly cook fish like this, unless I’ve bought a pre-packaged fillet.

      Thanks Debbie! This comment totally made my day today ❀

  4. Can I call food sexy? This one sure looks sexy.
    And NO, if cooking the fish in a stew – Nigerian style, I take the head off but grilling, I grill with the head.
    Love the recipe and it looks delish πŸ™‚
    Thanks for sharing.
    How are you “baby”?
    X

    1. Yasssss food can DEFINITELY be sexy!
      Thank youuu!
      I’m doing well, healthy and largely happy – just busy AF and traveling a lot.
      I”m also redecorating my home so my weekends are work work work work work :/

      Hope you’re doing well beautiful ❀
      Have a great weekend!

  5. This looks awesome! Great flavor – I can just taste it….A whole fish is one my hubby’s absolute favorite dishes…I usually prepare it with citrus (lemon, lime, orange) and of course butter and salt…he loves picking it all apart and even sucking on the eyeballs! Go figure πŸ™‚ πŸ™‚

Go on, get it out..

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