With the Anova Precision Oven you can make perfect whole fish that is not overcooked. I made whole red snapper here but use this method to cook other kinds of whole fish.
This Whole Red Snapper is so flavorful with the combination of herbs and spices used! The Anova Precision Oven cooks the fish to be perfectly flaky and moist.
Because of the precision function of the oven, the fish is cooked to just the right temperature hence no overcooking. Also, the sous vide mode with full steam creates a wet atmosphere for the fish to be moist.
With the help of the probe in the Anova Precision Oven, I am able to cook the fish to a precise temperature. Then once the fish is fully cooked I change the cooking stage and set the oven to brown the fish using dry heat. The fish is all cooked and browned in the combi-oven, which is amazing!
The result is fish that is crispy on the outside, and soft and flaky on the inside. It is the flakiest fish I ever had!
Whole Red Snapper (about 1 1/2 pounds)
Basil Leaves, minced
Fresh Thyme, leaves stripped off the stems
Lemon Juice, freshly squeezed
Ground White Pepper or Black Pepper
1. Prepare Fish
De-scale and gut fish. (I have my fish descaled at the seafood market). Use kitchen shears to trim the fins of the fish. Rinse thoroughly and pat dry with good quality paper towel.
2. Score Fish
Use a sharp knife to make shallow cuts across the fish. The cuts should be about 1/4 inch deep. Make 3-4 slanted cuts towards the right then 1-2 slanted cuts towards the left to form a criss-cross pattern.
3. Season the Fish
In a small bowl mix together the minced garlic, thyme leaves, minced basil, parsley, olive oil, lemon juice, salt and pepper. Rub the mixture all over the fish making sure to stick some of the mixture into the cuts on the fish.
4. Cook the Fish
Place the fish on a sheet pan lined with parchment paper. Place the sheet pan into the Anova Precision Oven and let it cook until the fish reaches an internal temperature of 145 degrees Fahrenheit.
Sous Vide Mode: On
5. Brown Top of Fish
Remove fish from oven then set the oven to heat up from the top. Once the oven reaches a temperature of 475 degrees Fahrenheit place the fish back into the oven and let the top brown for about 5 minutes. Watch closely and remove the fish from the oven once the top is browned.
Sous Vide Mode: Off
475°F Probe Target
Serve the Whole Red Snapper warm with lemon wedges.