I’ve always been intimidated by cooking a whole fish. I imagined it being a complicated and long process. But surprisingly, this is one of the easiest dishes to cook. It’s a fast, healthy, and delicious dinner.
- Fish – I used Branzino, but any whole, white fish would work. Such as Turbot, Tilapia, Sea Bass, Sole, Halibut, Cod, or Haddock.
- Cherry Tomatoes
- Fresh Parsley
To prepare the fish, pour about a tablespoon of olive oil in your pan. Place fish in the pan, rub with olive oil and sprinkle with salt and pepper. I used about two lemons to dress the fish. Place a few lemon slices and onion slices inside the “belly” of the fish. Add cherry tomatoes (cut in half) along with onion slices and a few sprigs of fresh parsley to the pan.
Cook at 220 C (or about 400 F) for 40 to 45 minutes depending on the size of your fish. Keep an eye on the cooking to make sure it does not overcook.
The picture below is an example of the cooked fish. In this case, I only used lemon, salt, pepper, and olive oil for baking. Now it’s ready to eat! First, cut the head off and bend the tail so it comes off. Slice fish in half horizontally from the opening in the belly. The bones should easily be peeled out from the tail upwards, and the skin should be peeled off. What’s left are two delicious fillets of fish. Viola! I have found this method of filleting a fish the best for me. But a quick YouTube or Google search will also show you other methods that you may find easier.
I usually pair the fish with roasted potatoes and a mesclun salad with Parmesan shavings, olive oil, and balsamic. A chardonnay or sauvignon blanc pairs perfectly with this meal.