 |
The Philadelphia Jewish Voice |
Lemon-Garlic
Whole Striped Bass
This
simple roasting method is delicious with any whole fish. Serve hot or at room
temperature.
2 (1 1/4
–pound) whole striped bass or red snappers, with
1
tablespoon olive oil
4 garlic
cloves
2 lemons,
halved
Kosher
salt and freshly ground black pepper
1.
Put a rack in the
middle of the oven and preheat to 500 degrees. Place a baking sheet with sides
on rack to heat.
2.
Cut 3 deep
crosswise incisions in each side of fish, down to the bone, and place fish on a
tray.
3.
Rub the fish
inside and out with about 2 teaspoons of the olive oil. Cut 1 garlic clove in
half and rub all over the skin of the fish. Thinly slice all the garlic and
insert in the slits and cavities of the fish. Squeeze lemon juice inside and on
both sides of the fish. Season to taste with salt and pepper.
4.
Quickly brush the
hot baking sheet with the remaining tablespoon of oil and transfer fish to
baking sheet. They will sizzle.’
5.
Roast fish until
just cooked through, 18 to 20 minutes.
6.
Fish can be
presented whole at the table and filets can be easily removed for serving:
Remove top filet by cutting the skin along the top edge of back and along the
belly, then carefully sliding a long metal spatula between the backbone and
filet, and invert filet onto a platter. Pull out backbone, starting from the
tail end, and discard. Transfer bottom filets to the platter.
7. Garnish with thin slices of lemon.