Honestly, I don’t know where I come up with these things. Sometime, a week or so ago, I had a vision of baking a whole fish. Not sure why, not sure where it came from, but the idea just popped into my head.
Before I was….well, whatever I am now, I was an art student and a painter. People would ask me where I got my painting ideas and my response was always the same “it just popped into my head” I would, and still do, spend hours imagining all sorts of painting, crafting, cooking, what have you, ideas. Certain visual scenarios seem to strike me in ways I cannot forget. One of these such ideas was baking a whole fish.
I LOVE fish! Since I’m “trying” to be on a health kick (omit weekends, baking days and holidays) this month, I thought baking a whole fish would be a nice, healthy dinner option for us. I went down to my local fish market/awesome seafood restaurant, The Fishery, and said “I would like to bake a whole fish. Can you recommend something?” The fish guy was super nice and recommended a locally caught rockfish which he gutted and scaled for me. While he was doing this he said “what made you want to do this?” and I replied, “It just popped into my head” to which he replied “well good thing it did cause this is going to be awesome!” Thanks fish guy for the reassurance!
I brought Mr. Rockfish home and stuffed him with lemon, fennel, parsley, thyme and garlic loosely following THIS recipe.
I baked him for, I would guess, 40 minutes or so (kept checking for doneness) and he tasted awesome just as the fish guy said he would! (Looked pretty creepy though) One thing I would like to note is that the recipe seemed to really stress seasoning, seasoning, seasoning! (aka salt) I thought I had seasoned well, but I do tend to be a bit easy on the salt trigger……it definitely could have used more salt. Very delicious nonetheless not to mention easy! I’m sure rockfish will be on my menu again come new years resolution time!