Father’s Day dinner might look like it was hard to make, but it’s the easiest way to cook fish. When you make this you have to make sure you show off your fish when it comes out of the oven so those eating will think you worked really hard and will be impressed. Another great thing about this dish is the clean up. If you cover your pan with foil all you need to do is throw it out and clean up is done. The prep time for you will be shortened if you have your fish monger take the head and tail off and the scales off too. Make sure you take home the head and tail so you can make some great fish stock. Put them into a pot of water, add in some sprigs of thyme and parsley and let it simmer for 30 minutes to an hour.
Whole fish, tail, head and scales removed
1/2 lemon sliced
5 sprigs of fresh thyme
3 sprigs of parsley
Salt & Pepper
Pre-heat oven to 400 degrees Fahrenheit. Cover your cookie sheet with foil and curl up the edges so the liquid does not escape.
Place the herbs and citrus into the fish and place into oven. Bake 20-30 minutes. When the fish flakes it’s done. Take it out of oven and using two forks pull out the center bone. The fish should open so you have the two fillets showing. You can cut it in half and serve it or take it out of the skin to serve.
It’s just that easy. So head to your fish store and find out what’s the fresh catch of the day. Cook it up tonight. It would be great if you take a photo of your fish and send it to me. I’ll be happy to post them here.