This isn’t really a ‘recipe’ but more of a tutorial. Once you’ve figured out the timing, be creative and stuff the cavity of the fish with other aromatics including sliced lemon, Sambal Olek, ginger, Miso butter, Kaffir lime leaves or whatever you have on hand. This way of cooking and eating fish is in our regular rotation – It’s fast, easy and absolutely delish!
Whole Roasted Fish
- 4 whole Orrata or Branzino, about 3/4 lb each
- 4 Tbsp + more olive oil
- 4 cloves garlic, sliced
- 4 sprigs fresh thyme
- 4 bay leaves
- Lots of salt and pepper
- More olive oil, flaked sea salt and chili pepper flakes to serve
***Ask your fishmonger to descale and gut your fish.
Preheat your oven to 425°F.
Clean and pat dry your fish and arrange on a lipped parchment lined baking tray large enough to fit the fish comfortably. Rub olive oil all over and inside of fish. Sprinkle liberally with salt and pepper. Distribute the garlic, thyme and bay leaves inside the cavity of your fish.
Roast for 18-22 minutes or until fish easily flakes and comes off the bone.
Serve with more olive oil and flaked sea salt