WHOLE FISH BAKED
WHOLE FISH CRISPY BAKED
2 ½ - 3 LB WHOLE FISH, WITH OR WITHOUT HEAD ½ TSP ONION SALT
2-3 LEMON SLICES 4 TBSP LEMON JUICE
2-3 ONION SLICES 6 BACON STRIPS
1 STALK CELERY CHOPPED 2-3 TBSP BUTTER
SALT AND PEPPER
SOAK THE FISH IN COLD SALTED WATER FOR 15-30 MINUTES, DRAIN AND DRY SLIGHTLY. PREHEAT OVEN TO 400. SEASON CAVITY WITH LEMON SLICES, CELERY, ONION, SALT AND PEPPER, AND 2 TBSP LEMON JUICE. CLOSE THE FISH AND PLACE BACON STRIPS ON TOP OR AROUND FISH. SPRINKLE WITH SALT, PEPPER, ONION SALT AND REMAINDER OF LEMON JUICE. COVER WITH DROPS OF BUTTER AND BAKE UNTIL FLESH IS WHITE AND FLAKES APART WITH FORK, ABOUT 30 – 40 MIN (10 MIN PER INCH OF THICKNESS). THE FISH MAY BE BROILED AT THE END TO BROWN THE BACON.
WHOLE FISH SOFTLY BAKED
1 ½ LB WHOLE FISH SALT AND PEPPER TO TASTE
1 MEDIUM ONION CANOLA OIL, AS NEEDED
1 LEMON, SLICED
PREHEAT OVEN TO 350. WASH THE FISH IN COLD WATER AND PAT DRY. SPRINKLE CAVITY WITH SALT AND PEPPER, THEN LINE CAVITY WITH SLICED ONION AND LEMON. RUB OUTER SKIN WITH CANOLA OIL. WRAP FISH IN ALUMINUM FOIL AND SEAL COMPLETELY. PLACE ON A BAKING SHEET AND BAKE FOR 20 – 25 MIN UNTIL FLESH FLAKES EASILY WITH FORK (10 MINUTES PER INCH OF THICKNESS).
WHOLE FISH SIMPLY BAKED
3 LBS WHOLE FISH ZEST OF 1 LEMON IN STRIPS
BLACK PEPPER LEMON JUICE
BUTTER CHOPPED PARSLEY
PREHEAT OVEN TO 350. WASH AND PAT DRY THE FISH. OIL AN OVENPROOF DISH (OR LINE WITH PARCHMENT PAPER), AND LAY FISH IN IT. SPRINKLE PARSLEY AND SALT AND PEPPER INTO THE CAVITY OF FISH. SEASON THE OUTSIDE OF THE FISH WITH SALT AND PEPPER AS WELL, THEN DOT WITH BUTTER. BAKE IN THE OVEN FOR ABOUT 20 – 25 MINUTES UNTIL THE FISH IS COOKED THROUGH (FLAKES EASILY WITH A FORK). LIFT THE FISH CAREFULLY OUT OF THE DISH WITH TWO SPATULAS, SPOON THE JUICES OVER AND SERVE.