Mediterranean-style Baked Whole Fish
Image Jake Stein.
This recipe makes great use of whole fish of any species. Choose among local favorites like California sheephead, any rockfish species, or ocean whitefish.
Serves 2 to 3, depending on the size of the fish.
Ingredients:
2-3 lb whole fish (California Sheephead pictured)
1 lemon, halved
1 (12 ounce) package cherry tomatoes, halved
¼ red onion, thinly sliced
¼ red bell pepper, thinly sliced
1 cup fresh dill, chopped
1 cup fresh parsley, chopped
4 tablespoons extra virgin olive oil, divided
2 cloves garlic, minced or pressed
Salt and pepper to taste
How to Prepare
Preheat the oven to 350 degrees Fahrenheit. Line a large baking tray with foil.
Gill, gut, and scale whole fish. Rinse and pat dry, then score laterally on each side. Salt inside and out and set aside.
Combine garlic, onion, bell pepper, dill and parsley in a bowl and toss with one tablespoon of olive oil. Squeeze juice from half a lemon into the bowl. Add salt and pepper and gently toss.
Take one tablespoon of olive oil and drizzle over both sides of the fish - rub oil into scores and across the skin to prevent sticking. Lay onto a baking sheet, stuff and surround with vegetables.
Bake for around 30 minutes, if using a 2 lb fish. Larger fish will need more time - add 10 minutes for a 3 lb fish. Meanwhile, toss tomatoes in the remaining tablespoon of olive oil and add salt and pepper.
At the 30 (or 40) minute mark, change your oven setting to “broil” and remove the baking tray in order to add tomatoes around the fish.
After 5-10 minutes on broil, the fish should have a golden color. Confirm doneness by inserting a fork at the top of the dorsal fin, near the midsection. If done, the meat should flake easily off the bone. If the fork does not pass easily through the fish, it needs more time on the “bake” setting at 350.
Serve and eat family style, with rice pilaf, crusty bread, or a salad.