That, my friends, is the first time I have ever cooked a whole fish.
And let me tell you, it was fabulous, easy, and I will definitely be doing this a lot more often.
The entire meal was easy. Just roasted fish, vegetables, and potatoes. You can use any fish you want. I used trout because a friend gifted me the trout. It went something like this:
Her: Do you want a trout?
Her: It’s the whole fish. Is that okay?
It’s not real common in the US to cook a whole fish, and it’s really uncommon to get a whole fish at a restaurant. I don’t know if it’s the “Oh my gosh it has a FACE!” thing, or what it’s about, but all around the world you get a whole fish on your plate.
Check out these beauties.
When we made our reservation at the restaurant, the owner told us that the fisherman had just contacted him to let him know that he had caught two red snapper. The owner asked if we would like him to buy those for us. Of course we did! When we returned that night, he proudly showed us the beautiful fish, and then he cooked them up for our supper.
This next picture is where the fish were caught that day. Notice the little fishing boat? I wonder if it’s the same fisherman’s boat? Could be…
Oven Roasted Trout (Trota al Forno)
1 lb whole trout, gutted and descaled
thin lemon slices
thin shallot slices
thing garlic slices
fresh thyme and dill
room temperature butter
salt and pepper
Preheat oven to 450F
Make some diagonal slits on the body of both sides of the fish. Rub the inside and outside with as much butter as you want. Liberally salt and pepper the inside and outside. Don’t be shy, fish can take a decent amount of salt.
Stuff the belly of the fish with the garlic, shallots, lemon, and herbs. Pour some olive oil in a shallow roasting pan and lay your fish in there. Cook on the middle rack for 12- 15 minutes. I flipped mine 1/2 way through.
Set the oven to broil, and move the pan to the top rack. Cook for an additional 3-5 minutes. Let sit for a few minutes after removing it from the oven. Easy peasey!
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