oven broiled whole fish - whitingoven broiled whole fish - whitingoven broiled whole fish - whitingoven broiled whole fish - whiting

Like I said, don’t be a “CHICKEN”… buy some WHOLE FISH today ! You know what, I’m a bit of a “chicken” too when it comes to buying whole fresh fish, or at least I was. Now I try to buy some every 2 weeks. I know (and you know) how much easier it is to buy fish steaks and filets or to eat fish sticks (while pretending it’s really fish in there), but how much fresher can you get than eating whole fresh fish ? Yeah, I know, you never know, maybe it was frozen and then thawed but at least it’s whole and hasn’t been processed in any scary way. Start off by getting your fish merchant (or “fishmonger”, I love that word) clean them for you, if that’s going to help you cross that line and then (I tried to be as simple as possible here) just brush them lovingly with olive oil, salt them, stuff them with aromatics, tie them up and broil … Trust me, when well cooked, the fish flakes just slide away from the bones and it’s easy to nibble on and enjoy. Are you convinced ? I hope so … :)

oven broiled whole fish - whiting

26.09.2015

2 fish

ingredients

  • 400 grams fresh whole “whiting” fish (2 fish - 200 grams each)
  • 1 tbsp regular salt
  • 1 tbsp white vinegar
  • 4 slices lemon (¼ - ½ lemon)
  • 4 slices lime (¼  – ½ lime)
  • 2 - 4 fresh bay leaves
  • 2 fresh rosemary stalks
  • 2 tbsp coarse sea salt
  • 2-3 tbsp olive oil
  • 1 thinly sliced green onion
  • 1 thinly sliced clove of garlic

instructions

  • make a long clean cut under the belly of your fish and clean out and discard the entrails (or ask your fish merchant to do this for you)
  • rinse your fish with cold water and let sit in a bowl of cold water with 1 tbsp of salt and 1 tbsp of white vinegar for 5 minutes, then pat dry
  • cut your lemon, lime, green onion and garlic into slices and set aside
  • brush olive oil on the inside and outside of your fish and sprinkle with coarse sea salt inside and outside
  • place 2 slices of lemon and 2 slices of lime (if too large, cut them in half) inside your fish and layer with the green onion and garlic slices and then rosemary stalks and bay leaves
  • tie up your fish (to retain the aromatics stuffing) and broil for 5-7 minutes on each side at 210°C on the upper middle or top rack of the oven
  • serve hot from the oven with some lemon & garlic smashed potatoes (see recipe here).

recette suivante

smashed potatoes (with lemon and garlic)

smashed potatoes (with lemon and garlic)

“SMASHED” ? Yes friends, that’s what I said … BUT WHY ? Because they’re tender on the inside, crispy on the outside … HARD TO MAKE ? Noooooooooo ! DO I HAVE TO...

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