Whole Roasted Fish With Pomegranate Molasses

• porsi: 4 servings
• waktu aktif: 30 minutes
• total waktu: 50 minutes

Bahan-bahan

1 (1 1/2- to 2-pound) whole snapper or bass, cleaned and descaled

1 small orange

1 medium zucchini or 2 large carrots (about 12 ounces total), thinly sliced

2 tablespoons olive oil, divided, plus more as needed

fine salt

2 scallions, trimmed

2 tablespoons pomegranate molasses, plus more for serving

2 tablespoons shelled, toasted pistachios, preferably lightly salted, chopped

Petunjuk

Step 1

Set the fish on the counter to let it come to room temperature before cooking.

Step 2

While the fish comes to room temperature, using a vegetable peeler and trying to avoid the bitter white pith underneath, remove one small strip of zest from the orange. Slice the orange zest into thin strips and set it aside for garnish. Halve the orange and slice one half into thin half-moons. (Reserve the remaining orange for another use.)

Step 3

Position a rack in the middle of the oven and preheat to 450 degrees.

Step 4

On a large, rimmed baking sheet, toss together the sliced zucchini or carrot with 1 tablespoon of olive oil and spread the slices evenly in the center of the pan; it’s okay if they overlap slightly. Season lightly with salt.

Step 5

Oil the fish with the remaining olive oil, using more if needed, and season lightly with salt inside and out. Stuff the cavity with the orange slices and scallions. Depending on the size of your fish, all of the fillings might not fit; reserve any excess for another use. Lay the stuffed fish atop the vegetables in the center of the pan. Roast, rotating the pan once halfway through cooking, for 20 to 30 minutes, or until the skin is crisp and visibly puffed and a thermometer inserted in the thickest part of the head reads 135 degrees.

Step 6

Allow the fish to rest for 5 to 10 minutes before serving.

Step 7

To serve, using a thin spatula or large spoon, carefully transfer the top fillet to a plate (see Notes). Discard the skin, if desired.

Step 8

Drizzle with half of the pomegranate molasses and sprinkle with half of the pistachios and orange zest. Grasp the tail and pull it up to remove the bones from the center of the fish. Transfer the remaining fillet to a plate and garnish with the remaining pomegranate molasses, pistachios and zest.

Step 9

Serve with the roasted vegetables and additional pomegranate molasses on the side.

Catatan

Substitutions

Snapper >> another similar-sized whole fish.

Pomegranate molasses >> lemon juice.

Pistachios >> pecans or almonds, or sunflower or pumpkin seeds.

Orange >> lemon or lime.

Notes

Have a serving plate or platter ready. Remove the pin bones along the back of the fish by cutting away the dorsal fin — follow the line of the fish’s back from just below the head to the tail.

Separate the head and collarbone from the top fillet, following the line where they meet and cutting about halfway through the fish. Do the same with the tail. Slide a thin, metal spatula under the top fillet to separate the meat from the spine, and slide the fillet onto the plate.

Grasp the tail, and pull it up to remove the bones from the center of the fish, which should also remove the head. Transfer the remaining fillet to a plate and garnish with the remaining pomegranate molasses, pistachios and orange zest.

Nutrisi

• Ukuran Porsi: Per serving (1 fish fill
• Kalori: 284
• Total Lemak: 11 g
• Lemak Jenuh: 2 g
• Kolesterol: 63 mg
• Natrium: 192 mg
• Total Karbohidrat: 8 g
• Serat Diet: 2 g
• Total Gula: 6 g
• Protein: 37 g