Foodies will appreciate this whole fish recipe from cooking teacher, culinary historian, and food columnist Anne Willan's cookbook “Cooking with Wine.”
- 2 tablespoons olive oil, plus more for the roasting pan and basting
- 1 7-pound salmon, scaled and cleaned
- 2 to 3 sprigs fresh thyme, plus more for serving
- 2 to 3 sprigs fresh oregano or marjoram, plus more for serving
- Coarse salt and freshly ground pepper
- 2 lemons, thinly sliced and halved, plus more for serving
- Lettuce, for serving
- Old Edith's Hot Mayonnaise Sauce
Lightly oil a roasting pan; set aside. Preheat oven to 375 degrees. Rinse fish inside and out, and pat dry. Trim tail into a neat V-shape. Cut 2 or 3 diagonal slashes in each side of fish. Tuck herbs and lemon slices into each slash as well as the inside of the salmon. Place in prepared roasting pan. Drizzle with olive oil and season with salt and pepper. Roast, basting frequently with olive oil, until skin is brown and crisp and flesh is opaque and flaky, about 40 minutes.
Arrange a bed of lettuce on a large platter. Transfer the whole fish to the platter, and garnish with additional herbs and lemon slices. Serve with Old Edith's Hot Mayonnaise Sauce.