If you’re seeking a way to make a dinner that looks like it took you all day, prepare a whole fish. It always looks like a lot of effort, but the most effort lies in the process of eating!
We typically choose one of the following types of fish, due to their size and taste: Saibling (Char) or Trout.
Ingredients for ONE whole fish
*The amounts are subject to your own desires. These are only approximations to get you started. The amounts will be more or less, depending on: the size of the fish; your taste preferences.
- 1 Whole fish of choice – gutted, cleaned, with the head on
- ~3 Tbsp Spice mix – our absolute favorite is Sea of Spices from Altes Gewürzamt in Klingenberg am Main, Germany
- ~1 Tbsp Sea Salt or Pink Himalayan Salt
- ~2 Tbsp Fresh Ground Pepper
- ~4 Tbsp Olive Oil
Tools: Aluminum Foil or a Baking Dish
- Heat your oven to 375F (190C).
- Tear a piece of aluminum foil that will be large enough to fold over the fish, with additional space to pinch the sides – you don’t want to loose any delicious juices!
- Lightly coat the center of the foil with olive oil – about the size of the fish
- Place the fish, on its side, in the center of the foil, leaving space to cover the head and tail.
- Generously coat the inside of the fish with oil. Sprinkle some salt, pepper, and the spice mix over the flesh of the inside. Close the fish and focus the remainder of the oil and seasonings on the skin.
- Using an equal amount of oil and seasonings, coat the outer skin of both sides of the fish with the remainder of your seasonings.
- Pinch the foil closed. The fish should be in a type of “pocket” of foil. You don’t want any holes! If your foil is too short to close, pinch together another piece of foil as an extension.
- by closing the foil completely, this will trap all the moisture of the fish inside the foil. It also allows for a little baking error – it’s hard to burn things inside foil 😉
- Bake the fish for 20-30 minutes and enjoy!