Local Whole Fish Recipe

Preheat and prepare fish

Preheat the oven to 220°C (430°F). Rinse the fish under cold water and pat thoroughly dry inside and out with paper towels. Score the skin with 2–3 shallow diagonal slashes on each side to help it cook evenly.

Season

Season the cavity and both sides of the fish evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Drizzle 2 tbs extra-virgin olive oil over the fish and rub it into the skin and cavity. Stuff the cavity with half the chopped parsley and the halved lemon (reserve the other lemon for finishing).

Roast

Place the fish on a lightly oiled rimmed baking sheet or in a shallow roasting pan skin-side up. Roast in the preheated oven for 12–18 minutes, depending on thickness — fish is cooked when the flesh is opaque and flakes easily with a fork; an internal temperature of 60°C/140°F near the thickest part is a good target. Remove from oven and let rest 3 minutes.

Finish

Brush or drizzle the remaining 1 tbs olive oil over the cooked fish and squeeze reserved lemon juice on top. Scatter remaining chopped parsley over the fish.

While the fish roasts, make the sauce vierge. In a bowl combine 100 ml extra-virgin olive oil, quartered cherry tomatoes, finely minced shallot, 2 tbs lemon juice, 2 tbs chopped basil, 2 tbs chopped parsley and 1 tsp chopped capers. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Stir gently and let sit at room temperature for at least 10 minutes to meld flavors. Taste and adjust salt, pepper or lemon as needed.

Make the quick pickle: in a heatproof measuring cup or small saucepan combine 60 ml white wine vinegar, 60 ml water, 1 tsp sugar and 1/2 tsp kosher salt. Warm gently just until sugar and salt dissolve (do not boil). Let the liquid cool for 2–3 minutes.

Place the thinly sliced fennel and 1/4 cup thinly sliced red onion in a bowl or jar. Pour the warm pickling liquid over the fennel and onion to cover. Let sit at room temperature for at least 15 minutes (or refrigerate for up to 2 hours) to mellow and crisp the vegetables.

Before serving, drain most of the pickling liquid, toss the fennel and onion with 1 tbs extra-virgin olive oil, 1 tsp lemon zest and 1 tbs chopped dill (if using). Adjust salt to taste.

Place the roasted whole fish on a large serving platter. Spoon the sauce vierge over and around the fish, letting the warm oil mingle with the tomatoes and herbs. Arrange a mound of pickled fennel salad alongside or on top of the fish for contrast of texture and acid.

Drizzle a little extra-virgin olive oil over the plated fish and scatter microgreens or mixed herbs. Serve immediately with lemon wedges on the side so guests can add more brightness as desired.