Oven-Roasted Whole Fish

Name: Oven-Roasted Whole Fish
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters whole bay leaves; 12 dried fennel stalks (see Note); 4 servings Lemon wedges, for serving; 4 servings Extra-virgin olive oil; 4 servings Salt and freshly ground pepper; 1 head-on 3-pound sea bass or red snapper, cleaned

Oven-Roasted Whole Fish might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 4. One portion of this dish contains approximately 49g of protein, 21g of fat, and a total of 562 calories. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up bay leaves, olive oil, head-on 3-pound sea bass, and a few other things to make it today. To use up the lemon wedges you could follow this main course with the Rolled Baklava as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Preheat the oven to 50

Equipment you will use

Oven

On a large rimmed baking sheet, spread the bay leaves and 6 of the fennel stalks in an even layer.

Ingredients you will need

Bay Leaves

Fennel

Spread

Equipment you will use

Baking Sheet

Bake until well browned, about 3 minutes for the bay leaves and 6 minutes for the fennel stalks.

Ingredients you will need

Bay Leaves

Fennel

Equipment you will use

Oven

Make 3 crosswise slashes down to the bone on each side of the fish. Season the fish inside and out with salt and pepper and coat it generously all over with olive oil. Put 2 bay leaves in each slash and put the rest of the bay leaves in the cavity, along with the baked fennel stalks. Using a bamboo skewer, close the fish.

Ingredients you will need

Salt And Pepper

Bay Leaves

Olive Oil

Fennel

Bone

Fish

Equipment you will use

Skewers

Set an oiled cast-iron griddle or very sturdy baking sheet over 2 burners over moderate heat.

Equipment you will use

Baking Sheet

Frying Pan

Put the remaining 6 fennel stalks on the griddle and cook until browned, about 5 minutes. Set the fish on the fennel stalks, transfer the griddle to the oven and roast for about 18 minutes, or until the fish is just cooked through; the flesh should flake easily when lightly pressed.

Ingredients you will need

Fennel

Fish

Equipment you will use

Frying Pan

Oven

Transfer the fish to a platter along with any juices from the griddle and season with salt and pepper. Using 2 forks, lift the fish off the bones and arrange on plates. Pass the olive oil and lemon wedges at the table.

Ingredients you will need

Salt And Pepper

Lemon Wedge

Olive Oil

Fish

Equipment you will use

Frying Pan

Wine Recommendation: Dishes with a smoky character pair well with full-bodied whites, like the fragrant 1998 Alderbrook Viognier. The 1997 Matanzas Creek Chardonnay also harmonizes with smoky flavors.

Ingredients you will need

Viognier

Wine

Notes: Dried fennel stalks, which add a subtle anise flavor to the fish, are available at specialty food stores.

Ingredients you will need

Fennel

Anise

Fish

Equipment

Ingredients

Servings:

79milliliters

whole bay leaves 12

dried fennel stalks (see Note)4servings

Lemon wedges, for serving 4servings

Extra-virgin olive oil 4servings

Salt and freshly ground pepper 1

head-on 3-pound sea bass or red snapper, cleaned

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Rabble Pinot Gris. It has 4.9 out of 5 stars and a bottle costs about 20 dollars.