Whole Fish in Fines Herbes Sauce

Name: Whole Fish in Fines Herbes Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 4 smalls branches of small cherry tomatoes on the vine; 57 grams mixed chervil, chives, and tarragon, roughly chopped; 57 grams flat leaf parsley leaves, roughly chopped; 6 servings Kosher salt; 177 milliliters olive oil, plus a drizzle; 6 servings Freshly cracked black pepper; 4 whole trout, branzino, sea bream, or other individually sized whole fish, gutted and scaled

You can never have too many main course recipes, so give Whole Fish in Fines Herbes Sauce a try. One serving contains 602 calories, 50g of protein, and 42g of fat. This gluten free, dairy free, and primal recipe serves 6. If you have freshly cracked pepper, olive oil, kosher salt, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Put the herbs and 3/4 cup olive oil in the food processor and let it whiz for 5 minutes, until it’s vibrantly green and almost homogenous. Set half of the sauce aside in a small bowl covered with plastic wrap and refrigerate.

Ingredients you will need

Olive Oil

Herbs

Sauce

Wrap

Equipment you will use

Food Processor

Plastic Wrap

Bowl

Put the 4 fish in a rimmed roasting tray large enough to hold all fish in a single layer. Rub the fish, inside and out, with the remaining half of the herb sauce. Cover the tray with plastic wrap, and refrigerate overnight.

Ingredients you will need

Sauce

Fish

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

The next day, preheat the broiler, with the oven rack in the second position down from the top (not just under the broiler, but slightly farther down). Season the fish liberally, inside and out, with salt and pepper. Lightly drizzle the tomatoes on their branches with olive oil and salt. Arrange the tomatoes around the fish. Broil for 10 to 11 minutes, pull out the fish, and carefully turn them over with a fish spatula. Broil for another 10 to 11 minutes, then serve with the remaining herb sauce on the side.

Ingredients you will need

Salt And Pepper

Olive Oil

Tomato

Sauce

Fish

Salt

Equipment you will use

Oven

Spatula

Equipment

Ingredients

Servings:

4smalls

branches of small cherry tomatoes on the vine 57grams

mixed chervil, chives, and tarragon, roughly chopped 57grams

flat leaf parsley leaves, roughly chopped 6servings

Kosher salt 177milliliters

olive oil, plus a drizzle 6servings

Freshly cracked black pepper 4

whole trout, branzino, sea bream, or other individually sized whole fish, gutted and scaled

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.