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Roasting & baking fish
Some fish really benefit from being cooked whole in the oven, as this way they retain more of their moisture, true flavour and nutrients. This type of cooking method should be used with firmer-fleshed fish, such as sea bass, snapper, grouper and daurade, which also have fewer bones to contend with - bones being the negative aspect of fish cooked whole.
Serving a whole fish for 6-8 people can look very impressive, particularly if it is stuffed (1) with herb sprigs and garlic cloves or dried fennel sticks, and drizzled with some extra-virgin olive oil. To prevent the fish from drying out, it is also an idea to baste it occasionally with the pan juices, and this also helps build flavour.
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