Nothing flummoxes home cooks more than cooking fish, particularly head-on whole fish. I steam, grill, pan-fry, and roast whole fish. This is my favorite way to prepare fish, even though it isn’t particularly Mexican.
Roasted Fish
I often parboil potatoes or turnips and finish cooking them with the fish. They absorb the aromatic cooking juices and are delicious.
Ingredients
- One 1-1½ pound whole fish such as branzino, red snapper, or sea bass
- Kosher salt
- 1 medium white onion sliced thinly
- 2 lemons sliced
- 5 sprigs rosemary
- Olive oil
- 6-8 cloves garlic whole and unpeeled
Instructions
- Preheat oven to 400°F.
- Line a roasting pan with aluminum foil; it makes cleanup much easier.
- Wash and pat the fish dry with paper towels.
- Make three angled cuts on each side of the fish and rub with kosher salt. Salt the inside of the fish. Stuff with some of the sliced onion and sliced lemon, and a large sprig or two of rosemary. Arrange remaining sliced onion, sliced lemon, and rosemary sprigs on each side of the fish. Pour a little olive oil over the fish. Sprinkle garlic cloves all around the pan.
- Place fish in the oven, uncovered, and cook for about 25 minutes. The fish is done when it flakes easily when poked with a fork.
Nutrition
Calories: 288kcalCarbohydrates: 18gProtein: 43gFat: 6gSaturated Fat: 1gCholesterol: 181mgSodium: 163mgPotassium: 848mgFiber: 4gSugar: 5gVitamin A: 238IUVitamin C: 64mgCalcium: 94mgIron: 3mg
