Whole Roast Fish with Lemon and Herbs

Designer and blogger Athena Calderone often makes this whole roast fish for her family on Christmas Day--it makes a dramatic centerpiece for a holiday meal. Like the rest of her menu, it tastes fresh and bright, thanks to a double hit of herbs.

  • Active:
  • Total Time:
  • Servings: 4

Ingredients

fish
  • One 2 1/2 pound whole fish, such as red snapper, cleaned and scaled
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Pepper
  • 1 lemon, thinly sliced
  • 1/4 cup chopped mixed herbs, such as thyme, oregano, parsley and rosemary
  • 1 shallot, thinly sliced
  • 1/4 fennel bulb, thinly sliced
  • 3 garlic cloves, crushed
salsa verde
  • 1/2 cup minced parsley
  • 1/4 cup minced basil
  • 1/4 cup minced mint
  • 1 tablespoon minced capers
  • 1 teaspoon red wine vinegar
  • 1 garlic clove, minced
  • 1/2 jalapeño (optional)
  • 1 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • Kosher salt
  • Pepper

How to make this recipe

  1. Make the Fish Preheat the oven to 450°. Put the fish on a parchment paper-lined baking sheet. Make 3 crosswise slashes down to the bone on each side of the fish. Rub with the olive oil and season with salt and pepper. Stuff each slash with 1 lemon slice and some herbs. Stuff the cavity with the shallot, fennel, garlic and remaining lemon slices and herbs. Roast for about 20 minutes, until the flesh is opaque.
  2. Make the Salsa Verde In a medium bowl, mix all of the ingredients. Serve the fish with the salsa verde.

Make Ahead

The salsa verde can be refrigerated overnight.

Suggested Pairing

Citrusy Sicilian white.

Contributed By Photo © Fredrika Stjarne Published December 2014

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