Roasted fish with crispy skin
- 2 whole fish, cleaned and descaled with THE SKIN DRIED OUT by leaving uncovered in your fridge for at last 90 minutes standing up so both sides are exposed.
This does not have to be complicated. The only absolutely essential ingredients are:
- 125ml/5 fl oz olive oil
- salt and pepper
Stuffing the cavity even very simply is well worth the effort and you could do this with as little as
- 1 large chopped onion
But you're probably going to want to rub something into the flesh. Easiest course of action: buy a fish rub from the supermarket. If you want to boast about cooking it yourself, the flavour combinations are limitless. Beginners! - Try literally any combination of the following:
- zest and juice of 2 lemons
- 3 tbsps chopped fresh dill or thyme
- 3 tbsps chopped parsley
- finely chopped garlic to taste
- 3 tsps celery salt
- 1 tsp ground black pepper
- half tsp ground ginger
- half tsp paprika
- pinch of allspice
- Set oven to 220C.
- Blitz your chosen ingredients together with a good slug of olive oil.
- If you overlooked drying the fish in your fridge, do your best with lots of kitchen towel. It really does make a difference if you get as much water off the surface as possible. Now cut off any remaining fins and slash 1 centimeter deep three or four times on each side. Rub in plenty of olive oil on both sides of the fish.
- Rub your mix into the skin and the slashes – both sides.
- Fill the cavity with your onions plus rubbing mix.
- Rub oil into a baking tray and position your fish on it.
- The cooking time depends on the fish size and your oven’s characteristics. In the average fan oven, a 400g fish will take 14 minutes. Add 1 minute for every extra 100 grams. So a 1kg fish should cook in 20 minutes. Pull out and check 2 minutes before your target cooking time. The fish is cooked when it's pearlescent white in the middle and the meat lifts easily off the bone.
- After removing from the oven, let it rest for 2-3 minutes. Serve on a bed of roasted vegetables.