a whole baked fish
The simplest of mid-week suppers. The instructions could really be: heat an oven. Put a fish in it. Take it out and eat. But here's a slightly more detailed version:
serves one
a whole fish such as sea bass, sea bream, red mullet, trout etc.
salt + black pepper
olive oil
2 garlic cloves, squashed but whole
a couple of sprigs of thyme
¼ lemon
Heat the oven to 200C/fan180C. Oil the base of a roasting tray. Season the fish inside and out, stuff with the thyme and place in the tray. Throw the garlic in. Drizzle the fish with oil and squeeze the lemon over it. Bake for 20-30 minutes. The fish is done when the skin peels easily away from the flesh and the flesh pulls away easily from the bone.
serves one
a whole fish such as sea bass, sea bream, red mullet, trout etc.
salt + black pepper
olive oil
2 garlic cloves, squashed but whole
a couple of sprigs of thyme
¼ lemon
Heat the oven to 200C/fan180C. Oil the base of a roasting tray. Season the fish inside and out, stuff with the thyme and place in the tray. Throw the garlic in. Drizzle the fish with oil and squeeze the lemon over it. Bake for 20-30 minutes. The fish is done when the skin peels easily away from the flesh and the flesh pulls away easily from the bone.