Tuesday, March 30, 2010

Whole Roasted Fish with Herbs

1 (2 1/2-pound) fish, such as snapper or bass, scaled, gutted and gills removed
kosher salt
extra virgin olive oil
8 lemon slices
2 fresh bay leaves
1 bundle assorted fresh herbs, such as thyme, oregano, marjoram and parsley, plus some extra to lay the fish on while baking
4 cloves garlic, smashed
2 cups dry white wine

Preparing the fish:
Preheat the oven to 400 degrees F.

Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.

Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.

Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.

Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.

Serves 2


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