Whole Roast Fish with Lemon and Herbs

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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. Slideshow:  How to Roast Whole Fish 

By Athena Calderone
December 2014

Gallery

Credit: © Fredrika Stjärne

Recipe Summary test

active:
30 mins
total:
1 hr
Yield:
4
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Ingredients

Fish
Salsa Verde

Directions

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.

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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.

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