Provencal Herb Whole Baked Fish
Servings: 4 - 6
Prep Time: 20 minutes
Cook Time: 20 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
- 2-4 pounds of whole fish. Red snapper, sea bass, branzino or trout will be great. Ask to have your whole fish prepared for roasting at the seafood counter; scaled and gutted.
- 1 small yellow onion
- 1 shallot
- 1 fennel bulb with fronds
- ¼ cup olive oil, divided
- 2 cloves garlic
- 4 sprigs fresh thyme
- 4 sprigs fresh oregano
- 4 sprigs fresh rosemary
- 1 lemon
- ¼ cup white wine
- freshly ground black pepper
- Remove the whole fish from the fridge and allow it to come to room temperature, at least 30 minutes.
- Preheat the oven to 450°F.
- Slice the onion, shallot, and the fennel bulb into ¼ inch rounds, setting aside the fennel fronds for the moment, and scatter on the bottom of a large baking dish or parchment lined sheet tray. Drizzle with about 1 tablespoon of the olive oil and sprinkle generously with salt and pepper. Tear or roughly chop half of the fennel fronds and scatter over the top.
- Mince the garlic cloves and place into a small bowl. Pick the thyme, oregano and rosemary and roughly chop along with the remaining fennel fronds; add to the minced garlic. Drizzle in about ½ to 1 tablespoon of olive oil and a large pinch of salt and pepper.
- Slice the lemon into thin rounds and set aside.
- Pat dry the prepared whole fish. Score the outside skin with a sharp knife. Lay the fish on top of the onions, shallot and fennel.
- Using your hands, rub the garlic and herb mixture on the inside of the fish generously. Place the lemon slices inside of the fish along with any garlic and herb mixture remaining. Rub the outside fish with the remaining olive oil and plenty of salt and pepper.
- Pour the ¼ cup of white wine around the fish and bake for 18-20 minutes, depending on the size and thickness of the fish, until it is just opaque and flaky. Serve immediately.