You may also like
Categories:
fish salt thyme rosemary sprigs parsley sprigs basil lemon extra-virgin olive oil shallot red wine vinegar salt tomatoes olive oil basil
Viewed: 39 - Published at: 7 years agoIngredients
- 2 whole fish, such as branzino, blackfish or striped bass, about 2 pounds each, gutted and scaled
- Salt and pepper
- A few thyme sprigs
- A few rosemary sprigs
- A few parsley sprigs
- A few fennel fronds
- A few basil leaves
- 1 small lemon, thinly sliced
- Extra-virgin olive oil
- 1 shallot, finely diced
- 3 tablespoons red wine vinegar
- Salt and pepper
- 2 cups diced tomatoes, or use halved cherry tomatoes instead
- 1/4 cup olive oil
- 2 tablespoons roughly chopped basil or parsley
Method
- Rinse fish with cool water and pat dry.
- Season generously on both sides with salt and pepper.
- Season the cavity with salt and pepper.
- Tuck thyme, rosemary and parsley sprigs in cavity of each fish.
- Add fennel fronds, basil leaves and lemon slices.
- Drizzle olive oil on both sides of fish, then place on a parchment-lined rimmed baking sheet.
- Leave at room temperature.
- (May season and refrigerate fish up to 2 hours in advance.
- Bring to room temperature before cooking.)
- Heat oven to 450 degrees.
- Make the vinaigrette: Put shallot in a small serving bowl.
- Add vinegar and a good pinch of salt.
- Leave to steep 5 minutes, then whisk in olive oil.
- Season tomatoes with salt and pepper and spoon them into the olive oil mixture.
- Add basil and stir gently.
- Leave at room temperature.
- Place fish on top shelf of oven and roast, uncovered, for 15 to 20 minutes, until fish is firm when probed and flakes at the thickest part.
- Take from oven and let rest 5 minutes.
- To serve, use a small knife, soup spoon and spatula to remove top fillets.
- Pull spine away to reveal bottom fillets.
- Transfer fillets to a platter or individual plates.
- Spoon a little tomato vinaigrette over each portion and pass the rest at the table.
- Alternatively, if you are grilling the fish, prepare a bed of hot coals.
- Make sure the grill is cleaned with a wire brush and lightly oiled.
- Lay the fish directly on the grill and cook for 7 to 8 minutes.
- Do not attempt to turn fish until the skin has browned and crisped or it will stick.
- Carefully turn fish and cook for another 7 to 8 minutes, until fish is firm when probed and flakes at the thickest part.
- To serve, proceed as in Step 3.
