The Technique: Roasted Whole Fish

Roasting a whole fish has become synonymous with summer for me. The fresh, yet simple, taste of fish paired with a chilled white wine is hard to beat as the temperature rises. Roasting a fish is so easy and, if hosting friends, an easy way to impress your dinner guests. Bronzino, red snapper, and rainbow trout are all perfect for cooking whole.

Here are some rules to keep in mind when roasting a whole fish:

• Make sure the fish is fresh. It should have clear eyes, not cloudy eyes. It should also smell like the sea, not smell like ... well, fish.

• Keep the bones in. Bones, whether in meat or fish, add flavor. Have your local fishmonger (great word) scale and gut the fish, but keep the bones in. If you are planning on filleting the fish before you serve, peeling back the spine should take most of the smaller rib bones with it.

• Don't overcook it. If cooking a fish that is around a pound in weight, it should have to cook no more than 10 to 15 minutes. Check the eyes. Once they turn white, your fish should be close to done. If your meat is still translucent, it is under cooked. If your meat is tough, it is overcooked.

There are so many examples and recipes available that walk you through the process until you get comfortable. I have found that this video from The New York Times as well as this tutorial from Chow.com are great references for first time whole fish roasters. I you follow the rules of thumb above, however, you really can't go too far wrong.

The first time I prepared fish whole I was nervous, and naturally scoured my cookbooks and cooking websites for help. The great thing is that there are so many examples and recipes available that walk you through the process until you get comfortable. I have found that this video from The New York Times as well as this tutorial from Chow.com are great references for first time whole fish roasters. I you follow the rules of thumb above, however, you really can't go too far wrong.

The next time your looking for a light, tasty meal, think about roasting a whole fish. It's easy. It's fun. It's summer.

Technique

1 Heat your oven to 400 degrees. Do not add fish until 10 minutes after it reaches temperature to ensure oven is hot.

2 Rinse your fish inside and out. Pat dry then rub with olive oil, sea salt, and black pepper. Stuff the cavity with whatever you like whether it be breadcrumbs or, as I prefer, lemon wedges, crushed garlic cloves, and fresh herbs.

3 Add olive oil to baking tray. Then place fish on top. Add to oven.

4 A one pound fish should need between 10 and 12 minutes to cook. If fish weighs slightly over a pound, it should need closer to 15 minutes.

5 Let the food rest for 2 to 3 minutes before serving. If you are filleting, check out this great video on the the process.