Cooking Whole Fish

Setting a beautifully cooked whole fish at the center of your table is guaranteed to impress any guests!
Not only that, it is also the easiest way to cook fish!

In the following pages, you will find a useful tips and suggestions to guide you.

Oven baking whole fish en papillote
This method consists in cooking a whole fish, with or without stuffing, in a packet of parchment paper or aluminium foil. The papillote allows the fish to cook in its own juices, preserving moistness. This method is very similar to steaming.

Cooking a stuffed fish en papillotte will increase cooking time because of the increased thickness.

• Scale and clean fish.
• Remove bones from the belly of the fish.
• Season inside and out with salt and pepper.
• To stuff, fill the cavity with garnish.
• Secure closed with toothpicks.
• Lay the fish on a piece of well-oiled parchment or foil.
• Season with fresh herbs and vegetables.
• Fold packet tightly and place in an oven-proof dish.
• Cook in a 180°C (350°F) oven for 5 to 8 minutes per 2.5 centimetres (1 inch) of thickness.

Useful tip: fish will cook more slowly in parchment than in aluminium that conducts more heat.

Oven baking whole fish uncovered
This method consists in cooking the whole fish in liquid such as court-bouillon ou fish stock in an uncovered oven-safe casserole. This method works well for fish that is not stuffed. The fish should be basted often to prevent drying.

• Place fish in a buttered or oiled dish, add fresh herbs, vegetables or other aromatic complements.
• Add court-bouillon or fish stock just to cover.
• Bake at 180°C (350°F) for 5 to 8 minutes per 2.5 cm (1 inch) of thickness.
• The fish is cooked when the flesh is opaque throughout and the skin is crispy.