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Steam-Roasted Whole Fish

Name: Steam-Roasted Whole Fish
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 (1 1/2-pound) of red snapper, cleaned and gutted; 2 cloves of garlic, minced; 5 sprigs of fresh thyme, leaves stripped from stems; 4 of fresh basil leaves, minced; 3 sprigs of fresh parsley, leaves minced; 1 Tbsp of extra-virgin olive oil; 1.5 tsp of fresh lemon juice; 0.5 tsp of salt; 0.25 tsp of ground white or black pepper; 0 of Lemon wedges, for serving

Precious Nkeih

September 15, 2023

With the Anova Precision Oven you can make perfectly flaky and moist whole fish every time. Steam keeps the fish moist, and the food probe ensures that don’t overcook the delicate fish. Once the fish has reached its target temperature, switch the oven to dry heat for a quick browning stage. Note: This recipe calls for red snapper, but you can use this method to cook other whole fish; the cook time will change depending on the size of the fish.

Serves

Prep Time

00:10

Cook Time

01:00

3.89 (9)

6458

Ingredients

1 (1 1/2-pound)

red snapper, cleaned and gutted

2 cloves

garlic, minced

5 sprigs

fresh thyme, leaves stripped from stems

fresh basil leaves, minced

3 sprigs

fresh parsley, leaves minced

1 Tbsp

extra-virgin olive oil

1.5 tsp

fresh lemon juice

½ tsp

salt

¼ tsp

ground white or black pepper

Lemon wedges, for serving

Steps

1. Preheat the Oven

Rack

Sous Vide Mode: On

Steam: 100%

Temp: 145°F

Heat: Rear

2. Score

Use a sharp knife to make shallow cuts across the fish. The cuts should be about 1/4 inch deep. Make 3 to 4 diagonal cuts towards the right then 1 to 2 diagonal cuts towards the left to form a criss-cross pattern.

3. Season

In a small bowl, mix together the garlic, thyme, basil, parsley, oil, lemon juice, salt, and pepper. Rub the mixture all over the fish, making sure to get the seasoning down into the cuts on the fish.

4. Cook

Rack

Place the fish on a parchment- or silicone mat-lined sheet pan. Insert the probe into the thickest part of the fish, taking care to avoid bones. Transfer to the oven, attach the probe, and cook until the probe reaches its target temperature, 45 to 60 minutes. Remove from the oven.

Sous Vide Mode: On

Steam: 100%

Temp: 145°F

Heat: Rear

140°F Probe Target

5. Adjust the Oven for Browning

Rack

Sous Vide Mode: Off

Steam: Off

Temp: 475°F

Heat: Top

6. Brown

Rack

Once the oven has heated, brush the herbs off of the top of the fish, return the fish to the oven, and cook until the top has browned, about 5 minutes.

Sous Vide Mode: Off

Steam: Off

Temp: 475°F

Heat: Top

00:05 Timer

7. Serve

Serve hot with lemon wedges.