Whole Roasted Fish With Wild Mushrooms


  • Flaky sea salt, for serving
  • Best quality extra-virgin olive oil, for serving
  • 1 pound wild mushrooms, including maitake and oyster, cut into 1-inch pieces
  • 1 small bunch fresh herbs, such as sage, thyme or rosemary
  • Thinly sliced lemon, as needed, plus lemon wedges for serving
  • ¼ teaspoon black pepper, more as needed
  • ¼ teaspoon coarse kosher salt, more as needed
  • + 2 more ingredients
    • 3 tablespoons extra-virgin olive oil, more as needed
    • 1 (4- to 6-pound) whole fish, such as black sea bass, blackfish or arctic char, cleaned

1. Heat oven to 400 degrees. Coat fish with oil and season it generously inside and out with salt and pepper. Stuff cavity with lemon slices and herbs. Transfer to a baking sheet or large roasting pan and bake until the flesh is opaque and separates easily from the backbone, 35 to 45 minutes for ...

View full recipe at SpringPad


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