Whole Roasted Fish Basquaise

Preparation info
  • Serves


    • Difficulty


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By Anthony Bourdain

Published 2004

  • About

How many times, and in how many ways, can I say it? Fish tastes better on the bone! As every cook from every serious food culture from every generation knows, the head—and the meat right behind it—is the best-tasting fish there is. You know the old saw about the closer to the bone, the sweeter the meat? That ain’t no lie. So please, free yourself up! Throw off your shackles and get right with the grand sweep of recorded culinary history. Start with this recipe.