WHOLE ROASTED FISH WITH WILD MUSHROOMS

WHOLE ROASTED FISH WITH WILD MUSHROOMS image

Categories Fish

Yield 4-6 servings

Number Of Ingredients 9

1 (4- to 6-pound) whole fish, such as black sea bass, blackfish or arctic char, cleaned
3 tablespoons extra-virgin olive oil, more as needed
1/4 teaspoon coarse kosher salt, more as needed
1/4 teaspoon black pepper, more as needed
Thinly sliced lemon, as needed, plus lemon wedges for serving
1 small bunch fresh herbs, such as sage, thyme or rosemary
1 pound wild mushrooms, including maitake and oyster, cut into 1-inch pieces
Best quality extra-virgin olive oil, for serving
Flaky sea salt, for serving

Steps:

1, Heat oven to 400 degrees. Coat fish with oil and season it generously inside and out with salt and pepper. Stuff cavity with lemon slices and herbs. Transfer to a baking sheet or large roasting pan and bake until the flesh is opaque and separates easily from the backbone, 35 to 45 minutes for a 4-pound fish, 45 to 60 minutes for a 6-pound fish. 2. While fish cooks, toss mushrooms with 3 tablespoons oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Spread mushrooms out in one layer on 1 or 2 baking sheets, taking care not to crowd them. When fish is done, remove from oven and turn on broiler. Broil mushrooms until they are crisp and golden, 5 to 10 minutes. 3. Let fish rest in roasting pan for 5 minutes. Using back of a fork, scrape away fish skin and divide top fillet among plates. Lift away backbone and discard; scoop bottom fillet away from its skin (which should stick to the pan) and divide among plates. Drizzle fillets with good olive oil, season with flaky sea salt and serve with lemon wedges and crispy mushrooms on the side.