Roast Whole Fish

Preparation

1. Step 1

   For bass, bluefish, char, cod, mackerel, salmon, trout, and others. This is one of the simplest and easiest ways to cook a fairly large whole fish, which roasts deliciously in its own juices. Timing in a 400°F oven for a 6-to-8-pound fish is 35 to 45 minutes; 4 to 6 pounds, 25 to 30 minutes; 2 to 4 pounds, 15 to 20 minutes. Scale and eviscerate the fish, remove the gills, and trim the tail and fins with scissors. Sprinkle salt and pepper in the cavity and tuck in a handful of fresh parsley sprigs or dill weed. Brush the outside of the fish with vegetable oil and set on an oiled baking sheet. Roast in the middle level of the preheated oven until you can smell the juices beginning to exude, meaning the fish is done—the back fin can be easily pulled out, and there will be no bloody tinge in the cavity. Serve with lemon, melted butter, a butter sauce, or hollandaise (page 13).

2. Variation

   Step 2

   FOR SMALLER, MORE DELICATE FISH, LIKE IT TROUT AND SMALL MACKEREL. A 1-pound fish needs 15 to 20 minutes at 425°F. Prepare the fish as described, and brush it with oil or melted butter. Just before roasting, roll it in flour, shaking off excess, then roast it on an oiled baking sheet.