How to Cook a Whole Fish
Serving a whole fish at mealtime is easier than you might think. This cooking method doesn’t only help to feed a crowd, but also allows the fish to develop a lot of flavour, due to the bones, all while keeping the flesh tender. Read on for tips on how to prepare and cook it, in order to maximize its potential from head to tail.
In Foil
What we love about cooking fish wrapped in aluminum foil is that it’s a simple and foolproof method. Instead of being cooked directly over a hot flame, it’s steamed, ensuring tender and flaky results each and every time.
Preparing the Fish: With a knife, make light incisions on the fish’s skin to keep it from retracting too much during cooking, which can cause it to break. Stuff the inside of the fish with aromatics like lemon slices and fresh herbs.
Pairings and Aromatics: Lemon, garlic, cherry tomatoes, various vegetables and fresh herbs all pair well with fish. Layer them onto the sheets of foil before placing your fish on top.
Closing the Foil: All that’s left is to close the foil, ensuring that it’s airtight, before putting it in the oven. This way, the flavours will all blend together harmoniously. Once cooked, unwrap the foil and dinner is served.
Try This Recipe:
Whole Tilapia en Papillote
On the Grill
Grilling, whether on the barbecue or in a grill pan on the stovetop, is a quick method that imparts a more pronounced flavour to the fish.
Marinating the Fish: We recommend you marinate the fish for at least 30 minutes beforehand. Then make several incisions on the top of the fish to ensure it doesn’t break during cooking.
Cooking the Fish: Next, simply place it on the grill and cook for about five minutes on each side. Garnish with herbs, lemon and capers, followed by a drizzle of oil.
Try This Recipe:
Red Snapper Cajun Style
Tips and Tricks for Serving
Once cooked, the fish can be placed on its side on a large platter on the table, for a friendly presentation.
To divide it into servings, use kitchen shears to remove the fins.
Then make an incision along the length of the fillet with a knife, separating it into two.
Finally, remove the central bone, starting from the tail to the head. Remove any remaining bones and it’s ready to serve.