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
One 2 1/2 pound whole fish, such as red snapper, cleaned and scaled
2 tablespoons extra-virgin olive oil
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
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
How to Make It
Step 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.
Step 2 Make the Salsa Verde
In a medium bowl, mix all of the ingredients. Serve the fish with the salsa verde.
The salsa verde can be refrigerated overnight.
Citrusy Sicilian white.
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