Ingredients with Measurements:
- 1 whole fish (such as sea bass or red snapper), cleaned and scaled
- 1 lemon, sliced
- 2 sprigs of fresh rosemary
- 2 sprigs of fresh thyme
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking dish
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Rinse the fish under cold water and pat dry with paper towels.
3. Season the fish inside and out with salt and pepper.
4. Stuff the cavity of the fish with lemon slices, rosemary, thyme, and minced garlic.
5. Drizzle the fish with olive oil and place it in a baking dish.
6. Cover the fish with aluminum foil and bake for 25-30 minutes or until the fish is cooked through and flakes easily with a fork.
7. Remove the foil and broil the fish for an additional 2-3 minutes to brown the top.
8. Serve hot with additional lemon wedges and herbs for garnish.
Time:
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 200
Fat: 10g
Carbohydrates: 2g
Protein: 25g
Substitutions for ingredients:
- Instead of sea bass or red snapper, you can use any firm white fish such as cod or halibut.
- If you don't have fresh herbs, you can use dried herbs instead.
Variations:
- Add sliced onions and bell peppers to the baking dish for a colorful and flavorful addition.
- Replace the lemon and herbs with lime and cilantro for a Mexican-inspired twist.
Tips and tricks:
- Make sure to pat the fish dry before seasoning it to ensure a crispy skin.
- If the fish is not cooked through after 25-30 minutes, cover it with foil again and bake for an additional 5-10 minutes.
Storage instructions:
Leftover fish can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the fish, place it in a baking dish and cover with foil. Bake in a 350°F oven for 10-15 minutes or until heated through.
Presentation ideas:
Serve the fish on a platter with lemon wedges and herbs for garnish.
Garnishes:
Fresh herbs such as parsley, cilantro, or basil.
Pairings:
- Serve with a side of roasted vegetables such as asparagus or Brussels sprouts.
- Pair with a light and crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Roasted vegetables
- Steamed rice
- Garlic mashed potatoes
Troubleshooting advice:
- If the fish is sticking to the baking dish, make sure to grease the dish with cooking spray or olive oil before placing the fish in it.
- If the fish is overcooked, reduce the cooking time by 5-10 minutes.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and utensils before and after handling raw fish.
Food history:
This recipe is inspired by Pio Quinto, a famous Italian chef known for his simple yet flavorful dishes.
Flavor profiles:
This dish is light and refreshing with a hint of citrus and herbs.
Serving suggestions:
Serve the fish with a side of roasted vegetables and a glass of white wine for a complete meal.
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