Cómo cocinar un pescado entero al horno

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with healthier fats.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth provides moisture and flavor without alcohol.

Begin by discussing the intimidation of cooking a whole fish and the benefits of cooking it with skin and bones.

Introduce the red snapper, approximately 4 kg, suitable for 8-10 people.

Prepare garlic paste using a molcajete: crush 3 cloves of garlic with a bit of salt and olive oil until it forms a paste.

Slice lemon into thin rounds, removing seeds.

Cut butter into small cubes, estimating around 50-60 g.

Clean the fish, ensuring scales and fins are removed, and cavity is empty.

Generously salt the cavity of the fish.

Spread the garlic paste inside the cavity of the fish.

Add lemon slices, capers (if using), and fresh thyme inside the cavity.

Salt the outside of the fish generously.

Drizzle olive oil over the base of a baking dish (pavera) before placing the fish inside.

Spread the garlic paste over the outside of the fish.

Check the fish's freshness by examining the eye; it should be bright and clear, not cloudy.

Sprinkle more capers on the outside of the fish and drizzle with olive oil to keep herbs from drying out during baking.

Add more lemon slices and butter on top of the fish.

Mention that normally pine nuts would be added now, but due to the size of the fish, they will be added halfway through cooking to avoid burning.

Pour a bit of white wine over the fish before placing it in the oven.

Bake the fish in the oven at 180ºC for approximately 50 minutes.

After 30 minutes, check the fish and add the pine nuts for the last 15-20 minutes of cooking.

Check the fish after 45 minutes of total cooking time, ensuring it is not overcooked by checking the eye and texture.

Cooking Techniques

Equipment Needed

Spice Level: