Hello again…well, as I’ve mentioned before I’m an animal person so usually when it comes to eating fish, I prefer to cook them in fillets simply because I don’t have to see the fish eye staring at me hehehehe. But, there are times you need to cook a whole fish – they have more flavours than the fish fillets. Whole fish if really hard to cook, because if you over cook them then they become flaky but if you undercook them, even though the outside may seemed cooked the inside is actually raw – more like sashimi hehehehe. So you must take extra care when you are cooking a whole fish. So there’s different variation of cooking a whole fish but here’s mine…
1 large fish – Snapper
1 large clove of garlic
2-3 stalks of celery
50g of butter
1. To prepare the fish, make sure you knife 3 lines across the flesh, that way it allows the fish to cook faster. Rub in some salt on both sides, inside the cavity pop in some sliced lemon and celery stalks as this gets rid of fish smell and taste. Minced the garlic and rub it onto the fish both sides. Drizzle with olive oil, add some cracked pepper and wrap it with foil leaving some gap for steam to come through.
2. Pop this into the oven for about 180 degrees around 30-40 minutes depends on the size of the fish. Check it after 30 minutes if the flesh falls off, it’s cooked – if it’s hard to take off from the bones, it needs to be in the oven for longer.
There you have it simple and delicious baked fish.