Roasted Whole Fish
Chef Sam Hayward shares his recipe for roasted whole fish.
Whole Roasted Sea Bass
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The Martha Stewart Show, March 2007
- Yield Serves 2
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Ingredients
- 2 whole sea bass (1 1/4 pounds), gutted, gilled, scaled, and fins removed
- Coarse sea salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil, plus more for baking dish
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh flat-leaf parsley
- 6 fresh bay leaves
- 1/2 cup thinly sliced scallions
- Juice of 1 lemon
Directions
- Season the cavity and exterior of fish with salt and pepper. Cover with plastic, and refrigerate for 1 hour.
- Preheat oven to 450 degrees. Lightly brush with oil a baking dish that is just large enough to hold fish without crowding. Divide thyme, rosemary, and parsley evenly between each fish, and place inside cavity. Place 2 bay leaves in cavity of each fish, and place remaining 2 bay leaves in baking dish. Sprinkle scallions over and around fish; drizzle with olive oil.
- Transfer to oven and roast 15 minutes. Continue to roast, checking every few minutes, until the thickest part of the fish is just firm, about 5 minutes more.
- Drizzle fish with lemon juice and transfer to a cutting board; set baking dish aside. Working from the head to the tail, cut along backbone to separate the flesh from the bone. Carefully lift top fillet and transfer to a plate. Lift and discard bones. Gently lift second fillet to same plate. Repeat process with remaining fish. Drizzle with any pan juices before serving.
Easy and great flavors!!! On my short of easy gourmet homecooked recipes. In New Jersey at local grocery each fish cost four dollars! Roasted asparagus with a drizzel of olive oil with salt/pepper in the same oven for about 12 minutes. Sliced portabellas in white wine and butter reduction completed my plate. Got a great bag of bay leaves at local Mexican market(inexpensive).