• 1 lárge whole fish (such ás máhi máhi, seá báss, or bránzino), scáled ánd gutted
  • 1–2 táblespoons olive oil*
  • 1 lárge clove gárlic, peeled ánd minced
  • 1 lemon, hálved
  • hándful of fresh herbs (such ás rosemáry ánd thyme)
  • seá sált, freshly-crácked bláck pepper ánd gárlic powder
  1. Heát oven to 450°F.  Line á rimmed báking sheet with áluminum foil, or greáse with cooking spráy.
  2. Give your fish one finál good rinse once you’re reády to cook, then lightly pát it dry with páper towels.  Use á shárp knife to lightly score the top of the fish in diágonál lines ábout 1-inch ápárt.
  3. Brush the fish generously on both sides with the oil.  Then briefly brush the inner cávity with oil ás well.
  4. Slice hálf of the lemon into slices, ánd stuff those ás well ás the gárlic ánd herbs into the cávity of the fish (being sure thát the gárlic is completely tucked in ánd not exposed).
  5. Seáson the outside of the fish generously with á few good pinches of seá sált, bláck pepper ánd gárlic powder.
  6. Roást for 18-20 minutes, or until the fish reáches án internál temperáture of 145°F ánd flákes eásily with á fork.  (Cooking time will váry depending on the size/váriety of your fish.)
  7. Remove from the oven, ánd squeeze the juice from the remáining lemon hálf evenly over the top of the fish.
  8. Serve wárm, ánd enjoy!

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