⏰ Service 21 — Whole Roasted Fish
← Block 17–18: Seafood — Fish Overview
Skill: A whole fish — scored, stuffed with aromatics, and roasted at high heat — is one of the most impressive and least technically demanding cooks in this program. The bones protect the fish from overcooking significantly more than fillets do. The crispy skin pulls away from the bone with a wonderful texture.
- Read: Serious Eats — Salt-Baked Whole Fish with Fresh Herbs — a more dramatic version of the whole-fish concept; alternatively roast the fish simply with just olive oil, lemon, and herbs in a 425°F oven for 25–30 minutes per kilo
- Any whole fish works: snapper, branzino, sea bass, striped bass, or whatever is freshest
The project meal: Whole roasted or salt-baked fish + olive oil, lemon, and capers dressed over the top + Smashed and Crisped Potatoes + Arugula, Fennel & Orange Salad
🎥 Compare Notes: How to Grill and Eat a Whole Fish (Branzino) (Helen Rennie) — Same fish, different heat source; pay attention to how she talks about the bones changing the cook time calculus compared to fillets.