The easiest and best way to cook a fish is to make a Whole Baked Fish.
The flesh is at its juiciest and most tender, and its completely effortless.
Cooking fish this way is easy enough for midweek meals, but still makes an impressive centrepiece for occasions!
I’ve used snapper for this recipe. Any similar shaped fish will work just fine for this recipe.
Im using a whole snapper today, but this recipe will work for virtually any fish.
Welcome to theRecipeTin Eats Guide for how to cook a whole fish!
The flesh is juicier and more tender, and with no filleting and faffing around its also dead simple.
For many though, the thought of cooking a whole fish is intimidating.
Not just the cooking part either, but even buying fish.
What fish is best to cook whole?
How can you tell if its fresh enough?
How should it be prepared for baking?
The good news is the answers to all of these questions are completely straightforward.
I’ve used snapper for this recipe. Any similar shaped fish will work just fine for this recipe.
Ill be covering it all in todays post!
Welcome to the RecipeTin Eats Guide for How To Cook a Whole Fish!
you better lift the gill flaps to check this;
Smell The single biggest clue to determining freshness.
2 x 800g / 1.6lb whole fish will comfortably feed 4 people. Pictured above are snappers.
When you poke it, it springs back.
If a dent remains, then the fish is not very fresh.
Fish is expensive, and you have every right to know what youre buying.
How to prepare fish for cooking whole
Fish must be gutted, scaled and cleaned before cooking whole.
Whole fish on display at shops in Australia are usually are not gutted nor scaled.
Ask the fishmonger to do both for you.
This is a standard part of service offered at fish shops in Australia.
If you are squeamish about the head, you’re free to also get them to remove it!
Gutting This is when the belly (underside) of the fish is cut open and entrails are removed.
The reason is the fishs organs degrade quickly and can taint the flesh of the fish.
the blunt side, not the sharp side), rapidly scrubbing it against the direction of the scales.
Its averymessy business though and sticky scales will goeverywhere hence get your fishmonger to do it!
Cleaning This refers to wiping the fish clean after scaling and gutting using paper towels or tea towels.
Avoid washing fish under cold water as this degrades the flesh of the fish!
Note sometimes fishmongers ask you if you want your fish cleaned, when they actually mean scaling and gutting.
So always ask them to do it for you, even if they dont ask first!
Whole fish size How many servings?
Between two people this is at least 160g (5.5oz) each good sized portions.
Much larger and youll struggle to get the flesh to cook evenly (ie.
Best fish for Roasting
The fish pictured in this recipe is snapper.
Almost any table fish is good for roasting whole, if suitably sized.
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Round fish fillets tend to be thicker, making them easier to cook.
This is for ease of stuffing, for better flesh yield, easier cooking and also for serving.
Each fish serves 2 people, so 2 snappers serve 4 people.
You just cant go wrong with this one!
Dill is probably the most classic herb teamed with fish.
The fresh, lightly aniseed flavour is a natural pairing for any seafood.See below photo for more suggestions.
Everything else you see below are optional extra steps!
Basically, everything except the tail.
Its also make it easier to eat so you dont have to navigate the fins when removing the flesh.
Its not a big deal however, so Im marking this step as very optional!
Slash flesh(essential) Cut 3 diagonal slashes on each side of the fish.
Cut through the flesh until you hit the spine in the middle.
The fish will have a cavity where the guts were removed.
Stuff the garlic, lemon and herbs inside.
Insert thermometer in the thickest part of the fish, not against the bone.
If it flakes away from the bone without resistance, its done.
Rest for 5 minutes.
As with other proteins, this allows the juices redistribute throughout the flesh.
If you do not rest, then the juices will run everywhere when you start breaking into the flesh.
Garlic & Dill Butter Sauce(optional) Make the sauce while the fish is baking.
As for how to serve the fish?
Im kicking myself for not filming the proper way to carve and serve a whole baked fish!
So for now, here is aconcise video from Serious Eatsthat is a good tutorial.
(I will update this post with my own in the coming weeks!)
But I think it is nice to add a splash of colour to style it up.
Think: Deliciously intense seafood juice mingling with garlic butter, all mopped up with warm crusty bread!
Most certainly this is easy and wholesome enough as a midweek meal to feed the troops.
It will be at yours too!
