A dish I learned from youtube (don’t have the link anymore unfortunately, but similar ones should be easy enough to find) . It’s actually really simple and became one of my standards once I overcame the ‘fear’ of preparing a whole fish. The only difficulty was to not over- and under-cook either the potatoes or the fish. Now I pre-cook the potatoes for 10 minutes, then throw it all together in the oven at 180°C (356 °F) for 15-20 minutes and it’s perfect.
And yes, I weighted the fish before and after. But only the first time I made this dish on CICO. Now I just always use that same number for a normal sized sea bream.
by MartinCyprus
1 Comment
Can I ask, how does cooking a whole fish work? Do you eat the insides, the organs? Isn’t there poop and other undesirable stuff in there?