Roast Whole Fish With Chive Oil
Published February 16, 1991
- Total Time
- 30 minutes
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Ingredients
1 bunch chives
½ cup peanut or vegetable oil
1 whole fish, Icelandic char, bass or snapper (about 1 ½-2 pounds)
Coarse salt and freshly ground pepper to taste
Lemon to garnish
Nutritional analysis per serving (2 servings)
1 gram carbs; 147 milligrams cholesterol; 897 calories; 41 grams monosaturated fat; 11 grams polyunsaturated fat; 5 grams saturated fat; 61 grams fat; 1070 milligrams sodium; 82 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut one-third from the bunch of chives and reserve. Coarsely chop the remainder and put in a blender with the oil. Puree until smooth. Set aside.
- Step 2
Preheat oven to 375 degrees. Season the fish with salt and pepper and sprinkle with oil on both sides. Place on an oiled baking tray and roast 15 to 20 minutes, or until it is cooked.
- Step 3
Remove to a serving dish and sprinkle on the chive oil. Garnish with chives and slices of lemon.
This is good served with boiled potatoes. The chive oil will keep in a sealed container in the refrigerator for two weeks.
Private Notes