Skip to main content

Whole Vermillion Snapper #VigiliaDiNatale #FishFridayFoodies



This month, the Fish Friday Foodies, with Karen of Karen's Kitchen Stories, is serving up a virtual La Vigilia which is short for La Vigilia di Natale. You can read more about that in my round-up I'm sharing for the event at the end of the week. But this is what I am offering as my third (meaty fish) course.

I love serving - and being served - a whole fish. Head, tail, fins, eyeballs, and all. Case in point...




We recently went to one of my favorite restaurants for our company holiday dinner and Pia and I both honed in on the whole fish option! This was a black cod flash fried with fennel, caper, and all sorts of deliciousness going on. Some of our co-workers asked us to kindly face its eyes away from them. Ha. Fine.


Like Chef Brad Briske of HOME Soquel, I added layers of flavor in this roasted fish, including earthy fennel and bright citrus. But my whole fish is baked, not fried.

Ingredients serves 3 to 4

  • 2 whole vermillion snapper, approximately 1-1/2 pounds each, scaled and gutted
  • 4 blood oranges, 2 thinly sliced + 2 supremed
  • juice from 1 blood orange
  • 1 fennel, trimmed and thinly sliced  (approximately 1-1/2 C, divided)
  • 1 onion, peeled and thinly sliced (approximately 1-1/2 C)
  • 4 T olive oil + more for salad
  • 1 t fennel pollen, divided
  • freshly ground salt
  • freshly ground pepper

Procedure

In a mixing bowl, toss together onions and 1 C sliced fennel. Preheat the oven to 400 degrees F. Lay out the whole fish on silicone mat or parchment-lined baking sheets. Sprinkle the inside of the cavity with salt, pepper, and 1/2 t fennel pollen. Stuff the cavity with the onion-fennel mixture and blood orange slices.

Lay more of the fennel-onion on top and cover with a slice or two of blood orange. Drizzle olive oil over the top. Sprinkle with freshly ground pepper.

Roast in the oven for 20 minutes. The fish is done with the flesh in the thickest part has turned opaque. While the fish cooks, mix remaining 1/2 C sliced fennel with blood orange juice and a splash of olive oil. Toss to coat and season, to taste, with salt and pepper.

To serve, move whole fish to a platter. Add fennel salad to the sides and top with supremed blood orange segments. Serve immediately.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur