WHOLE FISH
Tips on roasting a whole fish – firstly check that it is fresh – eyes bright and full, fresh sea smell, firm to hold (not floppy), bright red gills.
Preheat oven 210C
Drizzle either with oil or even better bouchee’s lemon drizzle; sprinkle the skin with sea salt flakes and a little cracked pepper.
Line a roasting tray with tin foil, rub over a little oil or butter and place whole fish side down. You can either encase the fish in a foil type bag so it roast-steams or leave it open so the fish gets a lovely crispy skin and golden colour (the choice is yours).
Serve with fennel and potatoes roasted together with a few fennel tips torn and sprinkled over , or chop some rocket through a little homemade mayonnaise, rocket pesto, salsa Verdi or simply with plenty of fresh lemon and a sprinkling of salt.