Herb Baked Fish
We eat a lot of fish in this house, we all love it, so if I ever have a worry that my daughter won’t sit at the table or isn’t eating enough, I serve her a plate of fish and it is gone in no time. The problem is that we often make fish the same way every time. Honestly, that is ok, the fish in and of itself is so delicious and fresh that it doesn’t need to be dressed up and simplicity is best. This time we decided to try something a little different and chopped up some herbs to spread on our fish, in their bellies and on their skins. Very innovative, I know, but one step beyond the fish in packets or steamed fish that we normally have, and certainly more visually stimulating for the purpose of the blog.
It was delicious, only the herbs were very subtle. The next time I try this, I think I will cut a few slits in the skin and shove the herbs in there and close them up in little packets, so that the herbs will steam with the fish, creating stronger aromas.
Orate alle Erbe
- 2 half pound orate, cleaned and scaled (you can use any whole fish for this dish)
- 4-6 cloves of garlic, peeled, left whole
- flat parsley
- fresh thyme
- fresh rosemary
- fresh basil
- any other fresh herbs you have on hand
- 4 tbsp extra virgin olive oil
- salt to taste
Preheat oven to 350°.
Finely mince the herbs together, use as much as you need, more is better in this case.
Stuff 2 cloves of garlic in the cavity of each fish along with the parsley leaves, add a pinch of salt and drizzle about a tsp of olive oil inside the cavity. Drizzle olive oil on the roasting pan and place fish in the middle, drizzling olive oil on top as well. I like to use parchment paper to avoid the mess and to keep my roasting pan from smelling like fish.
Sprinkle the herbs on the fish, covering its flesh and press the herbs into the flesh, turn the fish and do the same on the other side. For the best results, make a few diagonal slits with a knife into the skin of the fish and press the herbs in the slits as well.
Place in the middle rack of the oven for 30 to 40 minutes. Bake until the meat is white and flaky.
Clean the fish on a separate plate, serve immediately.
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