It’s just not a Feast of the Seven Fishes without a Whole Roasted Fish, and this recipe is the Italian bomb! Move over Mario Batali, here I come! I used all your typical Italian ingredients and salted the fish generously. At first I thought I might have gone overboard with the bay leaves, but in the end it was seasoned perfectly.
I know it can be a little intimidating for first time whole-fish cookers to gut and filet a whole fish, but it’s so worth it, especially when you can get it from a fresh fish market! And if you’re really turned off from the dirty work, have your husband do that part for you 🙂