Basic barbecued whole fish - Anna Phillips
One advantage of buying a whole fish is that you can see how fresh the fish is – look for one that has clear eyes, shiny skin and firm flesh. It should smell slightly of the sea, without being overpowering.
Cooking a whole fish is a daunting prospect, mainly because of the skinning and deboning that needs to be done.
Whole fish are ideal for making a parchment parcel, which will trap all the flavours inside and help to keep the fish moist.
- How to fry and grill fish with step by step illustrated instructions – Delia Smith
- Julian Biggs’ guide to cooking fish
- Cider-roast rainbow trout with leek and prosciutto – Emma Knowles
- Sea trout with a goats cheese, almond and herb stuffing – Sophie Dahl
- Whole baked fish – Stephanie Alexander
- Whole barbecued fish – Maggie Beer
- Whole snapper with peperonata – Rodney Dunn