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Whole Fish Roasted with Thyme

By September 24, 2011August 22nd, 2015Fish, Main Dish, Recipes
fish whole2I love cooking a whole fish.   I feel more appreciation for the fish and a deeper connection to it as a living thing.  It is incredibly easy and more delicious than fillets.  The bones add additional flavor to the flesh while cooking.

Whole Fish Roasted with Fresh Thyme

Gluten Free, Dairy Free,  Paleo

Serves 2

2 Tb extra virgin olive oil
8 sprigs of thyme
Celtic sea salt and freshly ground pepper
2 –  1 lb cleaned whole fish, black bass, striped bass, fluke,  weak fish or other local fish (the photo above is fluke)
1 Tb chopped garlic
1 lemon, thinly sliced
½ lemon for squeezing
2 Tb chopped parsley

  • Rub both fish all over with olive oil.
  • Make 2 slashes on each side of the fish just about down to the bone.  Season with salt.
  • Stuff the slashes with ½ the garlic and some thyme sprigs.
  • Stuff the fish cavities with the lemon slices, remaining garlic and thyme.
  • Place on a roasting pan.  Roast for 20 minutes, until the fish are just cooked through.  The temperature at the thickest part should read 140 degrees.
  • Squeeze lemon juice over the fish, sprinkle with parsley.
  • Serve with pan juices.

Here is a photo of this dish made with weak fish,  before going into the oven.

 

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