Whole cooked fish looks very impressive, beautiful and appetizing. For a festive table, just perfect. There are several options to cook it whole: bake in foil, bake in parchment, bake on a wire rack. Whichever option you choose, the instructions are the same, so:
– The fish must be cleaned of scales, remove the insides and remove the gills, wash thoroughly;
– Grate the prepared carcass with salt and spices;
– Put herbs to taste in the belly of the fish, it can be parsley, dill, thyme or rosemary;
– Sprinkle the fish with lemon juice, it will remove the smell of mud inherent in freshwater fish and add piquancy;
– So that the fish does not come out dry, grease it with vegetable oil;
– If you bake fish in foil or parchment, open it 5 minutes before the end of cooking, so the fish will come out ruddy, with a fried crust;
– The fish is ready when its meat is matte and will easily come off the bones.