Whether you’re visiting Europe this summer, or are just dreaming of a vacation, a dinner inspired by the South of France is always a good idea. Rebekah Peppler shares her perfect French Girl Dinner Party Menu With recipes from her new book take interest, and it’s proof that often, simple is best. Whether you’re hosting a dinner party or romancing your weeknight dinner, Pepler’s Whole Roasted Fish offers flavors to transport you to the Mediterranean.
“A whole roasted fish, just for you, can bring you the joy of a beach vacation,” says Pepler. She has enjoyed many such memories on the Côte d’Azur, “feet in the sand, pink color all around, the house music that does it, outside the office.”
Tips for Making Whole Roasted Fish
“For maximum ease, ask your fishmonger to clean and scale whatever’s fresh and make this version, beautifully topped with lemon slices and a simple pistachio,” says Peppler. This recipe doesn’t require a ton of ingredients – it’s lightly seasoned with salt, pepper, red pepper flakes and a touch of citrus zest. This ensures that the deliciousness can be enjoyed in its purest form. This fish recipe also includes good quality olive oil which serves to enhance the natural flavor and tenderness of the fish of your choice.
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Description
This is the complete roasted fish recipe take interest, And inspired by Rebekah Peppler’s time spent on the Côte d’Azur. This is the best way to welcome summer wherever you are.
- 9 tbsp [135 ml] Extra-virgin olive oil, plus more for serving
- 4 shallots, thinly sliced
- pinch of red chilli pieces
- 1/2 cup [120 ml] A very classic pistou (recipe follows)
- 2 Lemon
- best sea salt
- freshly ground black pepper
- Six 1 pound [455 g] Whole sea bass, branzino, or rainbow trout, cleaned and scaled
- flaky sea salt
- Preheat oven to 475°F [240°C],
- Add 3 tablespoons oil in a large pan over medium heat. Once the oil is hot, add the shallots and cook, stirring, until soft and golden, about 5 minutes. Add red chili pieces and cook for 30 more seconds. Remove the pan from the flame and keep it aside to cool slightly. Mix pistachios and lemon juice from one lemon. Add fine sea salt and black pepper.
- Pat the fish dry and season with fine sea salt and pepper inside and out. Thinly slice one of the lemons; Remove the seeds and throw them away. Stuff 3 or 4 lemon slices into each fish cavity, then add 1 to 1½ tablespoons of the onion-pistachio mixture into each cavity and arrange the fish in a single layer on a baking sheet. Drizzle each fish with a tablespoon of the remaining olive oil and place in the oven. Roast until the flesh is opaque and flaky, 15 to 20 minutes. Transfer to a serving plate, drizzle with olive oil and sprinkle with flaky sea salt. Cut remaining lemon into wedges and serve with fish.
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