Fish fat is lean, heart healthy, and has a lot of flavor. Our student Asher was blown away the first time I served whole baked tilapia. Total Carbohydrate Some also said that if you would like to make fish stock (a great way to save money and feel like you’re not wasting the heads! The fish are cleaned and scaled, they just need to be cooked. 1 tablespoon chopped fresh dill, or 1 teaspoon dried. You can do it Kelly! You don’t get one big fillet like you would if it was cut raw. I find cooking a whole fish is a great way to save money on seafood, but people are often intimidated by it. Bake 15-20 minutes at 400 degrees F until the fish flakes easily with a fork (thickest part of fish should be 145 degrees). Add salt and pepper to taste. By clicking these links to buy anything on Amazon you’re helping support this site without any additional cost for you. We love baking it at 400 degrees F. It is the right temperature to cook it, and results in flaky and tender fish. Hope that helps and glad you liked the recipe . It fed 10 of us plenty with lots of leftovers! I have cooked live crabs before, definitely took some courage gathering. It was so heavenly. If you try it I’d love to hear how it worked. Learn how your comment data is processed. What else scares you? Sorry if I missed this in the instructions, but I don’t know the answer. I’m not a fan of prepared mustard (smell reminds me of horrible hot afternoons and soft pretzels in grade school) but I do use powdered mustard and add seasoned salt/paprika/pepper/oil. My sister hates the look of fish heads. just the insides? I usually coat with sea food batter and fry.I just wanted something different and I could say healthier. Vegetarian/Gluten free:  If you eat seafood you're fine, there is no other meat added. Sprinkle with salt and pepper. So terrific! This is a new way of eating it for my family and I. Can’t wait till it’s done, we r cooking it now and the house smells GRRREAT!! I have more in the bag frozen, but this fish has more bones than trout, and small suckers too. Have only tried cooking a whole fish once, and it was a royal mess So looking forward to trying your way ! That’s awesome Neil. Esp tilapia, which we usually grill. . The recipe is gluten free. In large bowl, combine onions with lemon juice and ginger. I think this may take 30-40 minutes*** I have not made this but my gf has :). The vinegar might go really well with fish, it’s also a great way to prevent waste by using the liquid from your pickles. My favorite was Red Snapper stuffed with a wheat bulgar mixture. . The first step to cook a whole fish, whether you get your fish frozen like I did or fresh from a tank, is to, If your fish is fresh, refrigerate it when you get home and. They Like To Call Me The Minnow. Defrost tilapia fillets more quickly by placing the plastic container in a bowl and running cool water over them. Stuff the fish cavity with reserved onions, lemon ends and half of the cilantro. I love to cook, first time I made a whole fish I simply ignored the fishes face(hehe). You can eat the meat in the head as well, including the sweet cheeks of the fish. You do kind of have to flake the fish off as you eat it. Rub the foil with olive oil. Sorry I missed this comment earlier, I have finally gotten into a rhythm as a new mom. Most said to cut the head off after cooking the fish so that hopefully some of the amazing flavor in the head will seep down into the rest of the fish that way. You’ll find you can basically peel the flesh right off of the bones. For example I saw a Japanese restaurant where the chef fries whole live fish, and keeps the fishes head alive by putting a wet cloth over it and carefully frying its body. The Tilapia was so full of bones we throw it away. The fish was frozen when I bought it and after it thawed it smelled extremely fishy, though not /bad/ per se. Any ideas of why this is taking so long? I probably should put this on my ‘I need to try this’ list because cooking whole fish definitely intimidates me. I didn’t marinate the fish, but I did coat the outside with lemon juice, dill, paprika, salt, pepper and panko crumbs. Years ago when Eric and I were in Senegal (Africa), we had several huge covered bowls brought out to our group for lunch.

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