There was a recipe for roasting a whole fish in the newspaper the other day. I may have tried this in the past (I've since learned the fish has to be scaled, gutted and cleaned), but I decided to try it again. The article said (truthfully) that cooking fish (or meat) with the bones imparts so much more flavour. Once cooked, you slice away the flesh from one side of the fish, uncovering the bones. You lift those bones away and you are left with the flesh on the underside. It's not hard to do.
I got some whole farmed trout from Costco wholesalers. It was beautifully cleaned so I just had to stuff and roast it. The stuffing can be as simple as some chopped onions, tomatoes and herbs. Season with some salt and pepper and I'm thinking you could lather it with your favourite barbecue sauce. Pre-heat the oven to 400F (or 450F depending on how hot your oven is). Bake on a sheet lined with parchment paper for half an hour.
Have you ever roasted a whole fish before?
I got some whole farmed trout from Costco wholesalers. It was beautifully cleaned so I just had to stuff and roast it. The stuffing can be as simple as some chopped onions, tomatoes and herbs. Season with some salt and pepper and I'm thinking you could lather it with your favourite barbecue sauce. Pre-heat the oven to 400F (or 450F depending on how hot your oven is). Bake on a sheet lined with parchment paper for half an hour.
Have you ever roasted a whole fish before?





