April 27, 2020
Whole roasted fish may seem intimidating to make and messy to eat but leaving the bones in preserves most of the flavor beautifully.
Makes 2 servings
1 whole flounder (one pound in total weight)
3 to 4 tablespoons olive oil, divided
Pinch of ground turmeric
1 1/2 teaspoon sea salt, divided
1/2 small red onion, thinly sliced
3 to 4 garlic cloves, sliced thinly
1 cup whole sugar snap peas
1/2 teaspoon freshly ground black pepper
Generous pinch of amchur
Generous pinch of chili powder
Preheat the oven to 450°F. Wash the fish and pat it down dry with paper towels. Rub it with a bit of olive oil, turmeric, and 1 teaspoon salt.
Rub the sliced onion and garlic with olive oil and lay them on a baking pan lined with parchment paper. Place the fish on top and put the pan in the oven.
Let the fish cook for 5 minutes, then turn the temperature down to 350°F and cook it for another 5 minutes.
In the meanwhile, toss the snap peas with 1/2 teaspoon salt, pepper, and olive oil and place them near the fish.
Sprinkle amchur and chili powder over the fish, turn the oven off, and let the fish and snap peas finish cooking in the oven. Remove after 10 minutes and serve.
Flounder has thin filets, so it cooks quickly. If using snapper or other thicker fish, adjust the cooking time accordingly.
The best way to eat this fish is with your hands. Gently separate the skin from the fillet meat on both sides of the bone and flip over to do the same on the other side. The fish cheeks also have some meat worth digging into.
Instead of amchur, squeeze lemon juice from half a lemon over the fish.
December 02, 2022