Whole Roast Fish with Lemon & Herbs | Easy Gourmet Recipe | Sharp Blades

There's something truly special about presenting a whole roasted fish at the dinner table. It’s a centerpiece that speaks of gourmet cooking.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat and Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.

Step 2

Prepare the Fish: Pat the fish completely dry inside and out with paper towels. This is the secret to crispy skin. Using your Sharp Blades Boning Knife, make 3-4 diagonal slashes, about ½-inch deep, on each side of the fish. This allows heat to penetrate and the flavors to seep in.

Step 3

Season Generously: Drizzle about one tablespoon of olive oil all over the outside of the fish and inside the cavity. Rub it in evenly. Season the inside and outside liberally with salt and pepper, making sure to get the seasoning into the slashes you made.

Step 4

Stuff with Aromatics: Stuff the cavity of the fish with the lemon slices, fresh herb sprigs, and sliced garlic. Don't be shy—pack it in! For a extra-professional touch, you can tie the fish with kitchen twine in 2-3 places to help it hold its shape.

Step 5

Roast to Perfection: Place the stuffed fish on the prepared baking sheet. Drizzle with the remaining tablespoon of olive oil. Roast in the preheated oven for 25-30 minutes. The fish is done when the flesh is opaque, flaky, and pulls away easily from the bone. You can check by inserting the tip of your boning knife into the thickest part of the fish; the flesh should offer no resistance.

Step 6

Rest and Serve: Carefully remove the fish from the oven. Let it rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist. Garnish with fresh chopped parsley and serve immediately with extra lemon wedges on the side.

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