Baked Whole Fish With Dates Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.
• Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.
• Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.
• Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.
• Remove from oven, present and collect your kudos then fillet to serve.

Steps:

• Preheat the oven to 325°F. Season the fish with salt and pepper inside and out. Roughly chop the dates and put them in the fish's cavity along with half the butter. Use some of the remaining butter to grease the bottom of a roasting pan and dot the top of the fish with the rest of it. Toss the onion with the wine, cinnamon, ginger, and a little more salt and pepper and place in the bottom of the roasting pan; put the fish on top of this mixture. Seal the top with aluminum foil.
• Bake the fish for about 30 minutes, undisturbed. Uncover, raise the oven heat to 450°F, and continue to roast, basting once or twice with the pan juices, until the fish begins to brown on top, about 15 minutes more. Serve the fish immediately with the dates, onions, and pan juices.
• Make a paste by combining 1 cup blanched almonds, 1 tablespoon sugar, and 1 teaspoon ground cinnamon in a food processor with 2 tablespoons chilled butter; process, scraping down the sides of the processor as necessary, until smooth. You can mix this paste with the chopped dates or use it alone.

Steps:

• Soak the fish in cold, salted water for 15-30 minutes; drain and dry slightly.
• Preheat oven to 400.
• Season cavity with lemon slices, celery, onion, salt, and pepper and 2 TBS lemon juice.
• Close the fish and place bacon strips on top or around fish.
• Sprinkle with salt, pepper, onion salt and remainder of lemon juice.
• Cover with pats of butter and bake until flesh is white and flakes apart with fork (about 30 minutes for a 2 1/2 pound fish or 40-45 minutes for a 3 pounder).
• the fish may be broiled at the end to brown the bacon.
• Cut into 1 1/2 inch wide sections and serve with lemon wedges.
• Serves 2-4, depending on size of fish.
• Note: Other vegetables such as potatoes and tomatoes may be cooked with the fish if desired.