Whole fish in foil
- Whole fish, butterflied with heads and tails on. We usually use trout, but I think this could work with any white meat whole fish you could wrap up in foil. This time we went with some sort of hybrid bass at Santa Monica Seafood that little one pointed at. (Maybe it was this one.) For trout, we usually make one per person. For bigger fish, you can just cook one and put it on a serving platter.
- Organic lemon, sliced
- Olive or other oil
- Salt and pepper
Preheat oven to 425 degrees. Brush the foil with oil. Lay the fish on the foil. Salt and pepper the inside of the fish, and lay a stalk of rosemary inside the fish. Close the fish. Put lemon slices and rosemary on top of the fish. Close the foil to make a sealed packet. Bake for 20 minutes or until the fish’s flesh flakes. (Twenty minutes seems to be a pretty consistant cooking time for us, regardless of the size of the fish.)
It’s especially nice to serve this with good bread for dipping in the sauce.