How to Cook (and eat) a Whole Roasted Fish.
Itta Werdiger Roth, known for her witty and humorous stage-performance, demonstrates how to clean, prepare and eat a whole Porgy fish.
This new Recipe Series is brought to you by community news service COLlive.com and Kettle & Cord, the home essentials store in Crown Heights, and is the first in the Pesach recipe series.
Today, Itta takes us on a gastronomical tour through the fine art of eating fish - how to choose, clean, prepare and eat a fresh fish straight from the market.
Itta has a few warnings for when you're preparing fresh fish.
- The fins are sharp, so wear gloves unless you like getting cut.
- While handling your raw fresh fish, be careful of cross-contamination. Anything that touches the raw fish should be washed well before it comes into contact with any other foods - even the fish itself, once it's been cooked.
- One final precaution: Don't choke. There are lots of tiny bones hiding inside a fish. Rather than have your whole fish along side your Starbucks-to-go coffee, pause. Sit down. Take the time. Enjoy!
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You will need:
2 whole porgy or similar sized fish 2 lemons
Course ground sea salt or kosher salt Freshly ground pepper
1 small bunch of thyme
2 tbsp olive oil
½ stick of butter
Directions:
• Preheat oven to 400°F
• Rinse each fish through cold water and pat dry with a towel, getting rid of as much moisture possible.
• Score the fish with two diagonal lines and rub sea salt over the front and back of each fish. Place fish on a baking sheet, set aside.
• Slice your lemons into rounds, cut the 1/2 stick of butter into 12 cubes and divide your bunch of thyme evenly.
• Rub each fish with 1 tbsp of olive oil. Stuff the insides of the fish with thyme and lemons. Top each fish with cubes of butter and sprinkle ground pepper and more salt for taste.
• Put fish into the preheated oven and cook for 10 minutes.
• Plate and serve!