Paleo//Gluten Free//Clean Eating Friendly
Alex and I don’t eat nearly enough fish. I feel like the last time we had seafood was month’s ago. I assume this is because we are in a land-locked country. Seafood in Germany is pretty expensive, especially when I’ve spend most of my life living in the Chesapeake Bay. Seafood was very reasonably priced in coastal Virginia, plus crabbing and fishing are two of my favorite things to do in the summer.
Speaking of summer, it’s about here…right? I spent most of my morning researching and booking some trips up until Labor Day. At the end of this month we will be going to Belgium, again. This time Antwerp for the Belgium Beer Festival. Then next month we are going to The Netherlands, Tilburg in Holland to be exact, to visit Alex’s family. Lastly, for Labor Day weekend, I booked us 3 night in Santa Susanna, Spain-with a day trip to Barcelona. I’m also hoping to squeeze in a day trip somewhere in France, too…seeing that we live about 45 minutes from the French border.
I’ve veering drastically off the subject of fish! So, whole fish.
I have a feeling about 95% of the American population would prefer not to see the face of the animal they are eating. I think it adds a certain aesthetic. I mean, this is your food, have we become so numb to the thought of where our food comes from? I know we live in a world of plastic-wrapped, boneless, skinless chicken breast pre-pumped full of saline solution but seriously, folks. The only thing that would make a whole fish dinner better to me is if I caught and killed the fish myself. No, I am not some sadistic weirdo who likes to murder poor little fishy’s. I just think that when you have to do all the work from start to finish for your meal, you appreciate it a lot more.
This particular fish is Milkfish. Honestly, I had never even heard of it before…but it was on sale for $3 for a whole fish (and when I say whole I mean I had to scale and gut it!) After Alex and I started digging into it we realized why they were so cheap. There are about a thousand bones in each fish! I am not even kidding! Not big, noticeable bones either. They were like whispy little needles. Very, very annoying. Alex wanted me to let everyone know…he does not approve of Milkfish.
I have to say though, the meat & skin of the fish was absolutely delicious….just waaaay too labor intensive.
Good news is, you can substitute the fish with just about any other-lemon and herbs go with any fish out there.
- 2 – 1.25 pounds whole fish (sea bream, bass, snapper) scaled, gutted and gilled
- Approximately 2 bunches various fresh herbs (parsley, oregano, chives, tarragon, thyme-your choice)
- 1 lemon, sliced thinly in rounds
- 1 clove garlic, thinly sliced
- 1 shallot, thinly sliced
- Kosher salt and cracked black pepper
- Olive oil
- Preheat the oven to 400°. Place a piece of aluminum, parchment or a silpat on a baking sheet that is large enough to hold your fish. Place both fish on the pan. Drizzle a little olive oil on the outside of the fish and in the cavity of it’s belly. Season the inside and outside with salt and pepper.
- Stuff each fish with herbs, lemon, garlic and shallot (equal amount in each fish)
- Roast in the oven until fish is just cooked through, about 20 minutes.
- Garnish with chopped herbs & enjoy!