Whole Roasted Fish With Sliced Potatoes Olives And Herbs Recipes

WHOLE ROASTED FISH WITH HERBS

Steps:

• Preheat the oven to 400 degrees F.
• Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.
• Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.
• Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.
• Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.
• Remove from oven, present and collect your kudos then fillet to serve.

WHOLE ROASTED FISH

Steps:

• Line a baking sheet with foil and place in the oven; preheat to 450˚.
• Trim the fins off the fish with kitchen shears. Pat both the inside and outside of the fish dry with paper towels. Stuff the cavities with the lemon slices and thyme. Rub the olive oil on the outside of the fish and season inside and out with salt and pepper.
• Place the fish on the hot baking sheet in the oven (don't remove the baking sheet from the oven), leaving a little room between each fish. Bake until the fish is tender and it flakes at the meatiest part closest to the head, 12 to 18 minutes. Use a large metal spatula (or two smaller ones) to transfer the fish to a platter. Top with the parsley.

WHOLE ROASTED FISH WITH SLICED POTATOES, OLIVES & HERBS

Steps:

• Preheat the oven to 400°F.
• In a large bowl, toss the potatoes, chopped garlic, chopped oregano, olives, and red pepper; drizzle generously with olive oil and season with salt. Arrange the potatoes and friends in the bottom of a baking dish large enough to accommodate the fish. Roast in the oven for 20 minutes. Remove and reserve.
• Make 3 diagonal slices about 1/2 inch deep on each side of the fish. Season the outside and inside of the fish with olive oil and salt. Place the lemon slices, bay leaves, whole oregano sprigs, parsley, and remaining garlic inside the body cavity of the fish.
• Pour the wine over the potatoes, lay the fish on top, and toss the whole thing in the oven for 35 to 40 minutes or until the eyeball pops out.
• Remove the skin and bones and serve the fish over the potatoes.
• note
• When you buy a whole fish, tell your fishmonger you want to have it scaled, gutted, and gills removed-you really don't want to do this at home.

SALT AND HERB ROASTED WHOLE FISH

Steps:

• Preheat the oven to 450 degrees F.
• In a food processor, combine the lemon zest and juice, the picked thyme, bay leaves and garlic and pulse until it becomes a coarse paste. Add the egg whites and puree until very frothy and foamy.
• In a large bowl combine the herb-egg white mixture with the salt and mix until it becomes a moist paste.
• Place half of the lemon slices and whole thyme in the cavity of each of the fish. On a baking sheet, place a little less than half of the salt mixture in two rows. Lay the fish on top of each row. Pack the remaining salt mixture around the fish to completely encase them, pressing the mixture firmly on the fish to create a crust.
• Roast the fish for 25 minutes. Remove and let rest for 10 minutes.
• Crack open the salt crust and brush the excess salt from the fish. Remove the top fillet, pull the spine out and remove the bottom fillet. Drizzle with olive oil and serve.

WHOLE ROASTED FISH WITH ORANGE, CINNAMON, AND SUMAC

Steps:

• 1. Preheat the oven to 400 degrees F. Rinse the fish under cold water and pat dry. Rub inside and out with 1 tablespoon salt. Lay the fish on an oiled baking dish.
• 2. Lay the orange slices over the fish and brush lightly with oil. In a small bowl, whisk together 5 tablespoons olive oil, the garlic, orange juice, sumac, and cinnamon. Pour half over the fish. Bake until the fish is opaque inside, 30 to 40 minutes, drizzling a tablespoon of the remaining marinade over the fish a few times during cooking.
• 3. Serve the fish on a large platter and pour the pan juices over the top. Sprinkle more sumac over the fish and the platter and serve with saffron rice.

MONKFISH ROASTED WITH HERBS AND OLIVES

Steps:

• Tie the monkfish fillets with butcher's twine at 2-inch intervals. Season with salt and pepper.
• Line the bottom of an earthenware or other low-sided baking dish with thyme and rosemary sprigs. Tuck bay leaves here and there, if using. Lay the fish on top of the herbs and drizzle with 2 tablespoons olive oil. Scatter the lemon slices and whole olives over fish. Set aside for 30 minutes to marinate. Heat oven to 425 degrees.
• Meanwhile, make the olive paste: Put pitted black olives, garlic and 1/4 cup olive oil in a small food processor and pulse to a rough paste. (Alternatively, chop olives finely with a knife and stir together with garlic and oil.)
• Roast fish, uncovered, for 15 to 20 minutes, until lightly browned on top and firm to the touch. Check with a paring knife to be sure fish is cooked through. Let rest for 5 to 10 minutes.
• Snip twine with scissors and remove from fish. Cut fish into 4 portions and spoon some of the roasted lemon slices and whole olives over the top. Dab each piece with a teaspoon of olive paste, or pass olive paste separately.

WHOLE ROAST BREAM WITH POTATOES & OLIVES

Steps:

• Heat oven to 220C/fan 200C/gas 7. Cook the potatoes in boiling water for about 10 mins, cut into thick slices, then cool. In a bowl, toss the potatoes with the olives, garlic, half the chopped parsley, half the olive oil, the lemon zest and salt and pepper. Tip this mix over the bottom of a medium gratin dish.
• Season the fish and place the parsley stalks in the cavity. Lay the fish on top of the potatoes and drizzle with the rest of the olive oil. Bake for 15 mins until the potatoes start to crisp up around the edges. Pour the wine over, then return to the oven for 10 mins more until the potatoes have browned and the fish is cooked.
• Remove the dish from the oven, scatter over the rest of the parsley and bring the dish to the table. When you serve up, don't forget the lovely white wine juices in the bottom of the dish. Delicious with a simple bowl of spinach.

BAKED WHOLE FISH WITH POTATOES AND LEMON

Steps:

• Preheat oven to 400°F. Put potatoes in a large bowl. Drizzle with 4 tablespoons oil and toss to coat. Season with salt and pepper. Line a large rimmed baking sheet with parchment paper and grease parchment with 1 tablespoon oil. Layer potato slices evenly on parchment; season with salt and pepper. (If using a smaller fish, such as branzino, par-cook the potatoes in the oven for 15 minutes now.) Arrange half of the lemon slices over potatoes and sprinkle with parsley.
• Set fish over potatoes and rub with 2 tablespoons oil; season skin and cavity with salt and pepper. Top with remaining lemon slices and arrange bay leaves over fish. Drizzle with remaining oil. Bake until fish is just cooked through, 40-60 minutes (depending on size). Using a butter knife or metal spatula, flake flesh off the bone and serve immediately.

WHOLE ROASTED FISH WITH WILD MUSHROOMS

Steps:

• Heat oven to 400 degrees. Coat fish with oil and season it generously inside and out with salt and pepper. Stuff cavity with lemon slices and herbs. Transfer to a baking sheet or large roasting pan and bake until the flesh is opaque and separates easily from the backbone, 35 to 45 minutes for a 4-pound fish, 45 to 60 minutes for a 6-pound fish.
• While fish cooks, toss mushrooms with 3 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mushrooms out in one layer on 1 or 2 baking sheets, taking care not to crowd them. When fish is done, remove from oven and turn on broiler. Broil mushrooms until they are crisp and golden, 5 to 10 minutes.
• Let fish rest in roasting pan for 5 minutes. Using back of a fork, scrape away fish skin and divide top fillet among plates. Lift away backbone and discard; scoop bottom fillet away from its skin (which should stick to the pan) and divide among plates. Drizzle fillets with good olive oil, season with flaky sea salt and serve with lemon wedges and crispy mushrooms on the side.