Baked Whole Fish

Name: Baked Whole Fish
Cuisine: France
Ingredients: 1 (3–4-pound) cleaned whole fish; Vegetable oil; 2 cups sliced vegetables; 4 slices salt pork; Parsley, olives, radishes, watercress

(Lake trout, pike, pompano, salmon, snapper, whitefish, or other)

Preparation info

Difficulty
Easy

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1 (3–4-pound) cleaned whole fish
Vegetable oil
2 cups sliced

Europe
France
Fish course
Mediterranean
Gluten-free

Method

Cover broiler rack with foil. Coat with oil. Fill fish cavity with assorted vegetables. (Use carrots, lettuce, parsley, and celery leaves.) Close cavity by sewing with needle and string, or close with skewers.
Set stuffed fish on foil, on its belly. Do not use the V-shaped roasting rack that we recommend for roasting meats.