Keeping Roasting Simple

Why: Roast if you want a well-coloured, crispy skin. Bake at a lower temperature if you want the fish to take on the influence of other ingredients in the pan.

Best for: Big whole fish.

I use: A roasting pan or an ovenproof frying pan if starting the fish off on top of the stove.

Prep: I’m not a massive fan of scoring fish before roasting because it exposes prime flesh to drying out. For a little protection, brush your fish with olive oil. When baking, other flavours can be scattered in the pan such as shredded fennel, herbs, star anise or a splash of Pernod and water. Rest the fish on top to cook.