This Roasted Whole Fish recipe follows all the principles of a Mediterranean diet. Serving the whole fish can be intimidating, but if prepared correctly, the meat will fall off the bone and be easy to eat.
Gluten free, nut free, dairy free, corn free, soy free
- 2 whole fish, either branzino or dorado, 1 pound each, cleaned, butterflied and rinsed well
- 1 lemon
- 3 tablespoons olive oil
- Salt and pepper, to taste
- 1 bunch parsley, washed
Preheat oven to 425° F.
Use a knife to make sure the fish is sliced well so that it will lay flat. Then slice half the lemon into rounds. Place the rounds in a thin layer on a large foiled baking sheet.
Place the fish on top of the lemon, skin side up, so that the meat of the fish is touching the lemon slices. Next, squeeze the remainder of lemon on the skin of the fish. Then, coat the skin of the fish with olive oil, salt and pepper.
Gently rub the seasoning and oil all over the fish. Place the parsley evenly under each fish so that it is between the lemon rounds and the inside of the fish.
Bake for 30 minutes. Finally, place under broiler for a few minutes to make the skin nice and crispy.
Nutrition Analysis: 640 cal, 32 g fat, 180 mg chol, 320 mg sodium, 4 g carbs, 2 g fiber, 1 g sugar, 85 g protein
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.