By Gary Rhodes
Published 2005
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.
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