FISH101 RECIPES

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WHOLE FISH 101 | ANOVA PRECISION® OVEN RECIPES



Whole Fish 101 | Anova Precision® Oven Recipes image

With the Anova Precision Oven you can make perfectly flaky and moist whole fish every time. Steam keeps the fish moist, and the food probe ensures that don’t overcook the delicate fish. Once the fish has reached its target temperature, switch the oven to dry heat for a quick browning stage.Note: This recipe calls for red snapper, but you can use this method to cook other whole fish; the cook time will change depending on the size of the fish.

Provided by Precious Nkeih

Total Time 70 minutes

Prep Time 10 minutes

Cook Time 60 minutes

Number Of Ingredients 10

1 (1 1/2-pound) of red snapper, cleaned and gutted
2 cloves of garlic, minced
5 sprigs of fresh thyme, leaves stripped from stems
4 of fresh basil leaves, minced
3 sprigs of fresh parsley, leaves minced
1 Tbsp of extra-virgin olive oil
1.5 tsp of fresh lemon juice
0.5 tsp of salt
0.25 tsp of ground white or black pepper
0 of Lemon wedges, for serving

Steps:

  • Use a sharp knife to make shallow cuts across the fish. The cuts should be about 1/4 inch deep. Make 3 to 4 diagonal cuts towards the right then 1 to 2 diagonal cuts towards the left to form a criss-cross pattern.
  • In a small bowl, mix together the garlic, thyme, basil, parsley, oil, lemon juice, salt, and pepper. Rub the mixture all over the fish, making sure to get the seasoning down into the cuts on the fish.
  • Place the fish on a parchment-lined sheet pan. Insert the probe into the thickest part of the fish, taking care to avoid bones. Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, 45 to 60 minutes. Remove from the oven.
  • Once the oven has heated, brush the herbs off of the top of the fish, return the fish to the oven, and cook until the top has browned, about 5 minutes.
  • Serve hot with lemon wedges.

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