Whole fish can be moist

Try This At Home

April 08, 2007|By Russ Parsons | Russ Parsons,Los Angeles Times

Not only is a whole fish more beautiful to serve than a fillet (once you get past that silly "Eek! It looks like a fish!" reaction - what are you, in fifth grade?), it tastes better too. Just like any other meat cooked on the bone, fish cooked in the round is moister and more flavorful.

Even better, it's incredibly flexible. You can use almost any cooking technique you can think of, and you'll get a very different dish each time.

Wild striped bass and rockfish work fine in this recipe. Cooking times vary with size.


Makes 2 to 4 servings

2 cloves garlic, finely minced

1/4 cup olive oil

1 pound fingerling potatoes

1/2 onion, cut in large dice


3/4 teaspoon chopped fresh rosemary

1 (1 1/4 - to 2-pound) whole fish, cleaned

1 lemon

1 sprig fresh rosemary

Heat the oven to 400 degrees. Combine garlic and olive oil and let sit to infuse for 5 minutes. Strain and discard garlic; set aside the oil.

Slice the potatoes lengthwise into 1/4 -inch-thick pieces and place in a baking dish with the onion. Drizzle 2 tablespoons garlic oil over potatoes and sprinkle with 1 teaspoon salt and chopped rosemary. Stir to combine. Roast in the oven 30 minutes without stirring.

Season the fish inside and out with salt and brush inside and out with the remaining garlic oil. Thinly slice and seed the lemon and place all but 2 or 3 slices in the cavity with the sprig of rosemary.

Stir the potatoes and place the fish on top. Arrange the remaining lemon slices on top of the fish and roast until a knife easily penetrates the flesh and the top fillet begins to lift easily, about 25 to 30 minutes.

Carefully transfer the fish to a warm platter. Let stand for a few minutes while arranging the potatoes on both sides and serve hot.

Per serving (based on 4 servings): 360 calories, 32 grams protein, 22 grams carbohydrate, 3 grams fiber, 16 grams fat, 2 grams saturated fat, 53 milligrams cholesterol, 656 milligrams sodium

Russ Parsons writes for the Los Angeles Times, which provided the recipe analysis.

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