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Recipe Detail Page
Mediterranean Roast Fish
Holiday 2019
Roasting fish whole is an incredibly simple way to get moist and delicious fish with little effort. Ask your fishmonger to clean them but leave the heads on for the best presentation.
Makes 4 servings
1 onion, thinly sliced
½ large bulb fennel, quartered, cored and thinly sliced
3 tbsp (45 mL) olive oil, divided
Salt and pepper
2 whole fish, 1 ¼ lbs (565 g), such as European bass, porgies or sea bream, scaled, gutted and gilled
½ organic lemon, thinly sliced
Fennel fronds
2 cloves garlic, thinly sliced
½ cup (125 mL) black Kalmata olives
1 Preheat oven to 425°F (220°C).
2 Combine onion and fennel in a metal roasting pan. Drizzle with 2 tbsp (30 mL) olive oil and season with salt and pepper. Spread into a single layer and roast for 10 minutes. Remove from oven, stir and shake back into a single layer.
3 Season fish inside and out with salt and pepper. Stuff cavity of each fish with lemon slices, fennel fronds and garlic. Lay on top of fennel bulb slices and onions and drizzle fish with remaining 1 tbsp (15 mL) olive oil. Scatter olives around the baking dish, place in oven and roast for 18 minutes longer or until the meat along the spine looks opaque and flakes easily with a fork.
4 Serve fish by scraping off the top layer of skin and carefully removing meat from the bones. Remove head and skeleton and serve the fish below it (discarding remaining skin) along with olives, onions and fennel.
Makes 4 servings
