When I spotted this appealing whole fish at Citarella, just about a pound, I thought that it would take well to roasting, and it did. I love to tackle a whole fish by myself because it is such pleasantly messy work. I made sure the fishmonger left the head on when it was gutted and scaled, because I wanted to relish the cheeks, as Irene Kuo’s husband taught me to do when we went out for a Chinese dinner to celebrate the publication of her book, The Key to Chinese Cooking. He carefully plucked out the cheeks with his chopsticks and offered them to me ceremoniously.
Ingredients
Preparation
Step 1
Rub a little olive oil and salt over the fish. Stuff the cavity with the cilantro, trimmed whole scallions, and fresh hot pepper. Cut three slices of lemon very thin, halve them, and scatter the pieces over the top of the fish. Roast in a preheated 425° oven for 25 minutes. Serve with a wedge of lemon (incidentally, the thin lemon strips roasted on top of the fish are to be eaten; I find them delectable). A potato dish, such as the one for Julia (page 135), goes well with this, as would a vegetable roasted alongside.
Second Round
Step 2
If you don’t finish all the fish, what’s left over would taste good in British Kedgeree (page 174).
