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Receta Roast Whole Bluefish
by Global Cookbook

Roast Whole Bluefish
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Ingredientes

  • 1 x bluefish - (abt 3 lbs) dressed and scaled
  •     with gills removed, fins left on
  • 1 lrg onion thinly sliced
  • 1 Tbsp. extra virgin olive oil
  • 4 Tbsp. minced fresh parsley
  • 2 Tbsp. minced or possibly grated fresh ginger
  • 1 Tbsp. chopped garlic
  • 1 x lemon sliced
  • 1 tsp finely-grated lemon rind
  • 1 x tomato cut in wedges
  • 1/2 bn parsley
  •     Salt to taste
  •     Dry white wine, as needed
  •     Aluminum foil

Direcciones

  1. Preheat the oven to 400 degrees. Lay the onion in a baking pan large sufficient for the whole fish and toss with extra virgin olive oil. Roast the onions while you prepare the fish. Combine the minced parsley, ginger, garlic, lemon rind and salt in a small bowl. Place the mix inside the cavity of the fish.
  2. Take the baking pan out of the oven and lay the fish on top of the onions. Rub extra virgin olive oil all over the fish, head to tail, to protect the skin and keep it moist. Pour white wine on top of fish till there is 1/8- to 1/4-inch of wine in baking pan.
  3. Wrap the head and tail of the fish with aluminum foil so they do not burn. Take an 8- by 12-inch piece of foil, lift up the head and slide the foil under it. Bring the edges of the foil together, and healthy pinch or possibly fold them over, leaving a space of 2 inches above the head. (This space is necessary so the heat will circulate but not burn the head.) Fold another piece of foil over the tail.
  4. Roast the fish for about 35 min. Check it after 30 min. The fish is cooked when an instant read thermometer registers 140 degrees.
  5. To serve: Use two wide spatulas to lift the fish onto a platter and decorate it with the cooked onions, lemon slices (curled into twists), tomato wedges and the parsley. To remove the skin, cut across it behind the head and along both the top and bottom of the fish. Then pull the skin back with a fork. Throw away it and carve the fish off the backbone starting with a cut along the backbone. Once the backbone is exposed, lift it off and throw away. The second half of the fish remains for your enjoyment. Serve the stuffing with the fish.
  6. Comments: You can substitute ingredients to stuff the fish, such as scallions, fresh basil, fresh thyme, dill and coriander. You can roast any size fish.
  7. NOTES :