Baked Whole Fish

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

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


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


  1. 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.
  2. Set stuffed fish on foil, on its belly. Do not use the V-shaped roasting rack that we recommend for roasting meats.