We’re making Pan Roasted Whole Fish with Executive Chef Max Peterson from Hemenway’s.
One 1 ¼ -pound fish dressed and scaled. Congratulations if you caught it. I recommend either Acadian red fish or local scup. We’re using local scup today.
Extra-virgin olive oil, for brushing
Freshly ground white pepper
4 parsley stems
3 crushed garlic cloves
6 halved lemon slices
1/2 cup dry white wine
Vegetable oil for cooking
Butter for finishing
Fresh lemon juice for finishing
Fresh chopped herbsPreheat the oven to 450°.
In a large sauté pan add canola and heat the pan at medium high.
Brush the fish with oil and season generously inside and out with salt and pepper.
Stuff the cavity of the fish with the parsley stems, garlic and lemon.
Sear the fish in the center of the sauté pan for about 3 minutes on one side, the skin will be crispy and brown. Flip the fish over and place the entire sauté pan into the 450 degree oven for between 3-5 minutes, until an instant-read thermometer inserted into the thickest part near the head registers 135°.)
Remove from the oven and add white wine, butter and lemon juice and baste fish. Add fresh herbs to finish.
Let rest for 2-3 minutes and serve.