Thursday, December 31, 2015

Roasted Whole Fish with Vermouth and Tomatoes

Trout or Bronzino - 1 whole fish, cleaned and gutted ( around a pound or less in size)                      
Lemon - 1/2 thinly sliced
Garlic - 4 or 5 cloves, crushed or sliced
Olive Oil - 2 tbsp
Cherry Tomatoes - a few
Shallots - 2, cut into wedges 
Dry Vermouth / Dy White Wine - around 1/4 cup 
Dry Thyme - a sprinkle
Any Fresh herbs - a handful, I used cilantro 
Green Chili - a couple, chopped or you can use freshly ground black pepper
Preheat the oven to 450 F.
Season the fish with salt and pepper.

Stuff the fish with some lemon slices, 2 cloves crushed garlic, a few herb sprigs and green chilies.

Drizzle the outside of the fish with olive oil; season.

Pour 1 tbsp olive oil in a large roasting pan. Add the tomatoes, shallots, some lemon slices, vermouth, dry thyme and the remaining crushed garlic; toss. Arrange the fish on top.

Roast until the fish is brown and crispy and opaque and the tomatoes are soft, 15 to 20 minutes.

Divide the tomatoes among plates. Using a serving fork and serving spoon, carefully lift the fillets away from the bones; arrange on top of the tomatoes.

Adapted from

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