Whole fish in the oven

Votes: 10

Time: 45 min.
Complexity: easily
Servings: 4-6

The easiest way to cook fish deliciously and beautifully is to bake it whole in the oven, stuffing the cavity with lemon and herbs. Scale, fin, and gut the fish beforehand, and leave the head on for juicier results. Rub the fish with olive oil and stuff it with the aromatic filling, then place it on a preheated baking sheet in the oven, and check for doneness after 15 minutes. The fish turns out juicy, moderately spicy, and filled with a light, refreshing lemon flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 whole sea bass (0.7-0.9 kg each), scaled and gutted
2 large lemons, each cut into 5 slices
8 sprigs of thyme
1/4 cup extra-virgin olive oil
1/2 cup fresh parsley

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Cooking the dish according to the recipe:

Line a baking sheet with foil and place in the oven; preheat oven to 230°C.
Use kitchen scissors to trim the fins from the fish. Pat the inside and outside of the fish dry with paper towels. Stuff the cavities with lemon slices and thyme. Rub the outside of the fish with olive oil and sprinkle with salt and black pepper.

Place the fish on a hot baking sheet in the oven (do not remove the baking sheet from the oven) spacing them apart. Bake until the sea bass is tender and flakes off at the meatiest part closest to the head, 12-18 minutes. Using a large metal spatula (or two small ones), transfer the fish to a platter. Sprinkle with parsley.

Categories:

recipe / Oven / Main courses / Fish and seafood / Alex Guarnaschelli

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