Best Whole Roasted Fish With Wild Mushrooms Recipes

Whole Roasted Fish image

Provided by Alex Guarnaschelli

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 6

2 whole American black sea bass (1 1/2 to 2 pounds each), scaled and gutted
2 large lemons, cut into 5 rounds each
8 sprigs thyme
1/4 cup extra-virgin olive oil
Sea salt and freshly ground pepper
1/2 cup fresh parsley

Steps:

Line a baking sheet with foil and place in the oven; preheat to 450˚.
Trim the fins off the fish with kitchen shears. Pat both the inside and outside of the fish dry with paper towels. Stuff the cavities with the lemon slices and thyme. Rub the olive oil on the outside of the fish and season inside and out with salt and pepper.
Place the fish on the hot baking sheet in the oven (don't remove the baking sheet from the oven), leaving a little room between each fish. Bake until the fish is tender and it flakes at the meatiest part closest to the head, 12 to 18 minutes. Use a large metal spatula (or two smaller ones) to transfer the fish to a platter. Top with the parsley.

Whole Baked Trout with Mushrooms image

Yield Serves 4

Number Of Ingredients 11

3 tablespoons butter
3 tablespoons vegetable oil
6 cups sliced mixed fresh wild mushrooms (such as portobello, crimini and stemmed shiitake; about 12 ounces)
1 1/2 cups chopped onion
1 large celery stalk, chopped
3 tablespoons minced fresh parsley
1 1/2 teaspoons dried thyme
3 ounces thinly sliced prosciutto, chopped
4 whole trout (about 12 ounces each), cleaned, boned
2 tablespoons fresh lemon juice
1/4 cup (1/2 stick) butter, melted

Steps:

Melt 3 tablespoons butter with oil in heavy large skillet over medium heat. Add mushrooms, onion, celery, parsley and thyme; cook until mushrooms brown and all liquid evaporates, stirring frequently, about 20 minutes. Remove from heat. Stir in prosciutto. Season filling to taste with salt and pepper. Cool. (Filling can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Butter large baking sheet. Open fish as for book. Drizzle with lemon juice. Sprinkle with salt and pepper. Spoon filling over 1 side of each fish, dividing equally. Fold second side over, enclosing filling. Place stuffed fish on prepared sheet. Brush outside of fish with melted butter.
Bake until cooked through, about 30 minutes. Transfer to platter.