Roasting: Whole Fish on a Sheet Pan

Notes

The science behind roasting a whole fish lies in the Maillard reaction, where amino acids and sugars in the fish skin react to high heat, creating that desirable crispy texture. Common mistakes include overcrowding the pan, which can lead to steaming instead of roasting, and under-seasoning. Always ensure your oven is properly preheated to maintain consistent heat. For safety, use an oven mitt when handling the hot sheet pan. This dish can be prepared ahead by seasoning and prepping the fish and vegetables, then roasting just before serving. Leftovers can be stored in an airtight container in the fridge for up to two days.

Steps

1. 1 Preheat oven to 425°F.
2. 2 Pat the whole fish dry with paper towels inside and out.
3. 3 Season the cavity with salt, pepper, and a squeeze of lemon.
4. 4 Stuff the cavity with aromatic herbs like thyme, rosemary, or dill.
5. 5 Place the fish on a parchment-lined sheet pan.
6. 6 Rub the outside of the fish with olive oil, then season generously with salt and pepper.
7. 7 Arrange sliced lemons, garlic cloves, and fresh herbs around the fish.
8. 8 Roast in the preheated oven for 12-15 minutes per pound, or until the skin is crispy and the flesh flakes easily with a fork.
9. 9 Baste the fish with pan juices halfway through cooking for extra flavor.
10. 10 Check for doneness by ensuring the internal temperature reaches 145°F.
11. 11 Remove the fish from the oven and let it rest for 5 minutes before serving.
12. 12 Transfer the fish to a serving platter with some of the roasted vegetables.
13. 13 Garnish with fresh herbs and a drizzle of olive oil before serving.