Whole fish plating

I overcame my fear of cooking whole fish by—you guessed it!—making this whole fish recipe. It's way less freaky than it sounds, trust me.

Notorious Foodie on Instagram: "Whole Dorset Brill @trullo_restaurant 🔥🤤 - Stunning fish, stunning dish. This was beautifully cooked. Almost didn’t order it but very glad it landed on the table. The brill was grilled whole over Woodfire (I think) until it developed a lovely smokey and crispy skin. It’s from the turbot family and so the texture of the fish is super gelatinous and soft. It pulled apart with easy and the flavours coated the mouth so nicely. The fish is plated and topped with…

A whole roast fish is an impressive way to show off at an intimate dinner party.

This simple sea bream recipe is made by grilling a whole sea bass under a grill, and topping it with a sunshine yellow saffron and Gruyère-infused sauce.

How to grill whole Branzino topped with flavorful Preserved Lemon Gremolata in 30 minutes flat! A delicious Mediterranean meal!

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Credit to @teatime4.0 Rockfish | Royal trumpet mushroom | Squash and tasso ham hash | butternut squash | cippolini Credit to @teatime4.0 Rockfish | Royal t...

An approachable take on a classic Cantonese steamed fish preparation that swaps the traditional whole fish for mild white fillets that are cooked gently in the vapors of a bamboo steamer alongside fragrant ginger until moist and just falling apart, coated in a sweet and salty sauce, topped with spring onions and a drizzle of sizzling hot oil. Serve with rice and a salad or a simply cooked green vegetable for a quick and simple weeknight meal.

When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?

“Choosing a whole fish is far more economical than buying fillets. While the bones are traditionally discarded, smoking them, as I do here, produces a wonderfully tasty condiment to accompany the fish and chips,” says chef Josh Niland.

While monkfish, tail cooked over coals, green pepercom sauce, fried sage •

European Sea Bass, also known as Branzino, reminds me of growing up near the Black Sea and the Mediterranean. It is so incredibly easy to prepare, and you won’t be intimidated with this easy method.

Steaming food is a key technique in the Thai kitchen. Kay Plunkett-Hogge shows how to master the gentle art of steaming with a simple but stunning recipe for steamed whole fish with pickled plums. It’s a revelation. Make sure to check out our recipe for whole roast plaice too! It’s truly stunning and served with anchovy butter, new potatoes and sea vegetables.

Photo by OliHarding | Cookniche, linking the culinary world

Prep time: 15-20 minsCooking time: 20-25 minsServes: 4 Ingredients: 4 whole plate size snapper (about 550g each), ask FITF fishmongers to clean itsnapper, cleaned, scaled 2 tbsp white miso paste 1 tbsp finely grated fresh ginger 1 ½ tbsp soy sauce 2 tbsp honey 2 lemons, sliced Thinly shredded green onions (shallots) an

This is Visually and Tasty dish I made today for my Family. I got a Red Snapper. It was cleaned from inside. I seasoned it w...