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Navid: Roasting whole fish is just great as the bones give the meat a nice flavor. In this recipe, you can also use salmon or trout instead of whitefish.
Other herbs and spices that you can use to stuff the fish cavity are thyme, fennel seeds, chilli, sage or nutmeg.
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Main Ingredients:
Whitefish: 2, each about 2-3 lb, scaled and cavity cleaned.
Lemon: 3
Fresh parley: 0.5-1 cup
Fresh dill: 0.5 cup
Rosemary: 1 spring
Butter: 2-3 tbsp
Olive oil: 2-3 tbsp
Salt
Pepper
Directions:
1. Preheat oven to 375 F.
2. Make diagonal cuts on both sides of each fish with a sharp knife at intervals of 2 inches.
3. Cut thin slices from two lemons and put aside. Sprinkle the juice of one lemon over whitefishes and their cavities.
4. Season each cavity with salt and pepper. Fill the cavities with thin slices of lemon, dill and parsley.
5. Drizzle some olive oil into a big oven dish.
6. Place prepared fish in the oven dish. Drizzle some olive oil over them and sprinkle salt and pepper on top.
7. Cut butter into small pieces and place on top of each fish.
8. Place the rest of the fresh herbs around and on top of them.
9. Cover with aluminum foil and roast in the oven for 30 min.
10. Remove the aluminum foil and roast for 15-30 more min or until golden.
Published on March 21, 2010
Last edited on March 23, 2010
Herbs & Spices in this Recipe:
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Servings
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8
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Easiness
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Intermediate
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Prep Time
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15 min
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Cook Time
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1 hour
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Ready in
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75 min
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Recipe by
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3 Ratings
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