Cooking Fish Whole

The thought of serving fish on the bone is enough for most not to even entertain the idea. Even though the flavour and moisture is retained, it is worth scraping around the bones for. This type of cooking method should be used with firmer fleshed fish, such as sea bass, snapper, grouper and dorade which also have less bones to contend with. Serving a whole fish for 6-8 people can look very impressive stuffed with whole herbs and garlic cloves or dried fennel sticks.

Try scoring the flesh and inserting sliced limes or lemons or rubbing spices into the skin before roasting.