Coasting through the new Year BIG and Bold , like starting a new job substitute teaching ( which has been mostly Math Classes , and if you know me , you know I never even processed 2-step equations !!!! #JustGirlyThings) and somedays it feels defeating and horrid hanging out with these hormonal , and overall, agitated 7th and 8th graders and other days I am enjoying myself . Im making lists in this new year ( that I do not follow) and working on meditation, hydrating more, or Cooking a whole fish on a Tuesday night because , its the year of BIG and BOLD !
So, the introduction to this whole fish thing is , Don't sweat the small stuff..( Put that on your list,) and focus on the big stuff , like the fish ...The fish! It's browned butter and dilly stuffing and punchy citrusy notes . It is amazing . I used a whole Lake trout because, Thats what I was provided with ( Boyfriend went Ice fishing this past weekend ( he's great)) , so if you cannot get your hands on a lake trout pulled straight out of the ice ( That is a boast ) then go to the fish market and grab a whole snapper, or a Black bass ... You can even just use this recipe with a filet of salmon ( just put the stuffings on top and not in it ) , however, this is an easy statement dish and I think you would be excited and accomplished after using a whole fish .
Ingredients
Whole fish , gutted and scaled ( about 2-2 1/2 lbs) ( Trout, snapper, Black Bass)
Dill - 1 bunch
1 lemon
1 Orange
Salt and Pepper
1/4 cup Olive oil ( enough to lather inside fish and top/bottom)
1 small onion
3 cloves of Garlic
Unseasoned ( or seasoned ) breadcrumbs
Heat oven to 400, Salt and Pepper inside and outside of Fish coating evenly and generously . Do the same with the olive oil .
Heat up a skillet and drop 2 tablespoons of butter into the skillet on Medium/high heat until browned and smelling toasty and nutty ( it will foam up and then settle), but not burnt ( There is a difference)! Should be about 5 minutes. Once Butter is slightly browned add a cup of your breadcrumbs and a 1/2 cup of freshly chopped dill . Stir occasionally until toasted, 4 -ish minutes, Salt and pepper.
Thinly slice in circles your Onion, Orange and Lemon and prepare your garlic by peeling and smashing the cloves ( you may only end up using half of each citrus ) . Grab a nice handful of your dill ( whole ) and set aside . Place the onions, and smashed garlic on a baking sheet and create a bed for your fish to be placed on top of . Add about 1/2 of your large handful of whole dill and put down with it . Place fish on top of bed.
Open the cavity of your fish and stuff it with your bread crumbs to the best of your ability , it does not have to be neat . Add leftover whole dill , your lemon and orange slices into the cavity as well .
Place in the oven and cook for 20-30 minutes , dependent on size . After 20 minutes, check it ... Your fish temp should reach 160.
p.s
I served this with a big citrus salad with red onions and feta and Pearled cous cous.
Buon Appetito!
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