Cooking note — 30 minutes · Easy
Roasting a whole fish
Bream, bass and trout, cooked on the bone so nothing dries out.
Method
- 01
Score the flanks twice on each side, down to the bone.
- 02
Season inside and out, then pack the cavity with lemon slices and herbs.
- 03
Roast at 220°C on a bed of sliced fennel or potato for 18–25 minutes depending on size.
- 04
Check the thickest point behind the head — the flesh should lift cleanly from the bone.