"roasted fish" news and stories

Roasting a fish whole lends it tremendous flavor, and it doesn't have to be difficult. To prepare his Roasted Snapper, Kitchen Daily expert Marco Canora dries the exterior of a medium-sized red snapper, then removes all of the fins. Next, he makes shallow cuts in each side of the fish and stuffs them with fresh rosemary and thinly sliced lemon. For an impressive presentation (and to make sure the fish cooks evenly) he places a lemon inside the cavity before baking, which allows the fish stand upright. A sprinkle of salt and pepper and a bit of oil over the top and sides and that's it -- the fish is ready for the oven.

Get Marco's Roasted Red Snapper Recipe.

Last month in the New York Times, Melissa Clark published a recipe for broccoli with shrimp roasted in the same pan and described how bite-size pieces of chicken thighs would cook in the same amount of time, too. I tried the chicken idea with cauliflower, and the results were very nice. Since then, roasting protein and veggies together has been my go-to method for no-fuss cooking.

Recently, I was inspired by two recipes in Gourmet's "Every Day" section: Roasted Pacific Cod with Spring Vegetables and Mint and Provençal Chicken and Tomato Roast. I swiped the cod from the first and the tomatoes from the second and threw in capers instead of the black olives that the second recipe called for. The fish and the tomato mixture were cooked perfectly at the same time. This is a tasty, simple recipe that I'm sure to reprise. The method is after the jump.