What’s not to love about cooking a whole fish! I wish more guys took advantage of the technique because it never disappoints and always impresses. The recipe below is very straight forward to ensure maximum success. Being only days away from Christmas, don’t be afraid to introduce this dish to your dinner spread because it’s also perfect for a holiday meal. Plus, I promise you will be the star of the table.
- 1 Whole Black Bass (1 1/2 to 2 lbs)
- Olive Oil
- 1 large bulb of fennel cut into thick slices
- 1 lemon sliced
- 1 orange sliced
- 3 sprigs fresh thyme, plus 1 tbsp chopped
- 2 springs fresh rosemary, plus 1 tbsp chopped
- Sea Salt and Black Pepper
Pre-heat the oven to 425 degrees. Either you or your fishmonger can clean and prep the fish, and slash the fish 1/4 inch deep two or three times per side. Oil and season the citrus and the fennel.
Rub fish all over with the remaining tablespoon of oil; season generously with salt and pepper. Stuff the cavities with the three lemon and three orange slices and the remaining thyme and rosemary sprigs.
Create a bed of fennel, orange and lemon slices on a baking sheet. Set the fish on the baking sheet. Roast for 30 minutes, until the fish is just cooked through. Transfer to a platter and let rest. Mixed chopped herbs with two tablespoons of oil and drizzle on the fish. Garnish with fennel fonds and present to the family!
Enjoy! And Merry Christmas!
‘Plated or Poured’ is our food and drink column curated by Rashad Frazier, a prolific home cook who hails from North Carolina and currently lives in NYC. When it comes to food and drink, he stands for everything good and righteous. You can keep up with his culinary exploits and so much more on his food and lifestyle blog, PULLEDTOGETHER.
Follow Rashad’s journey on Instagram.