A whole fish, gilthead bream or sea bass, roasts in one pan over a bed of vegetables and comes out of the oven in about 30 minutes. There is no extra pot to wash, just the one roasting pan at the end of the night. Serving the fish whole instead of as fillets makes the table look more festive, and for anyone observing the Rosh Hashanah custom of eating a whole fish, a short blessing is all it takes without turning dinner into a lesson.

A bed of thinly sliced potatoes, red onion rings and cherry tomatoes soaks up the fish's juices as it roasts and turns into a natural sauce, no separate sauce needed. Olive oil, garlic and lemon inside the cavity keep the fish from drying out even in a hot oven.

How to score the skin so the fish cooks evenly

The cuts are not decorative. A whole fish is thicker near the head and thinner toward the tail, and left uncut, heat reaches the flesh at different rates in each section, so the tail dries out before the thick part finishes cooking. Diagonal cuts about a quarter inch deep, spaced three quarters of an inch apart, break through the skin and the fat layer underneath and let heat penetrate more evenly along the whole fish. They also give salt, oil and garlic a way to reach the flesh directly instead of sitting on top of the skin. Do not cut down to the bone, only through the skin and the thin fat layer beneath it, or the flesh opens up and dries out too early.

How to tell it is done without cutting it open

The most reliable test is the eye. On a fish that is not done yet, the eye stays translucent and dark. Once it is ready, the eye turns opaque and almost white. The second sign is the dorsal fin: if it pulls out easily with a gentle tug, the flesh underneath has already cooked through. If there is still doubt, slide a thin knife along the spine at the thickest point of the fish, near the head, and lift gently. Properly cooked flesh separates from the bone easily, with no resistance. If the knife meets resistance or the flesh is still stuck to the bone, the fish needs a few more minutes.

Whole Roasted Fish for Rosh Hashanah

A whole fish, gilthead bream or sea bass, roasts in one pan over a bed of vegetables and is ready in about 30 minutes.

Whole Roasted Fish for Rosh Hashanah
Servings: 4 servingsPrep time: 15 minCook time: 30 minTotal time: 45 min

Ingredients

  • 2 whole cleaned fish (gilthead bream or sea bass) (about 1.3 lb / 600 g each)
  • 3 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 whole lemon (half sliced into rounds, half juiced)
  • 4 medium potatoes, thinly sliced
  • 1 whole red onion, sliced into rings
  • 7 oz / 200 g cherry tomatoes
  • 1 handful parsley, chopped
  • salt and black pepper (to taste)

Instructions

  1. Preheat oven to 425°F / 220°C. Line a large roasting pan with parchment paper.

  2. Thinly slice the potatoes (about 1/8 inch / 3 mm) and arrange in the bottom of the pan with the onion rings. Season with salt, pepper and 1 tablespoon olive oil.

  3. Score the fish skin on both sides with diagonal cuts about 1/4 inch (0.5 cm) deep, spaced 3/4 inch (2 cm) apart, without cutting down to the bone.

  4. Rub the fish inside and out with a mixture of olive oil, garlic, lemon juice, salt and pepper. Stuff the cavity with lemon slices and parsley sprigs.

  5. Scatter the cherry tomatoes over the vegetable bed, lay the fish on top, and drizzle with a little more olive oil.

  6. Roast for 28 to 30 minutes, until the eyes turn opaque white and the flesh near the spine flakes easily with a fork.

  7. Remove from the oven, scatter fresh parsley on top, and serve straight from the pan.

Frequently Asked Questions

What fish works best for this recipe?
Gilthead bream and sea bass are the most common choice because they come in a consistent size and their skin holds up well in the oven, but branzino or mullet of a similar size works too, as long as each fish stays under about 1.75 pounds, or the roasting time runs longer.

Can I make this with frozen fish?
Yes, as long as it is fully thawed and patted dry with paper towels before seasoning. Otherwise the moisture that releases from it cools down the pan and adds a few minutes to the roasting time.

What if the potatoes are still firm when the fish is done?
Move the fish to a plate and tent it loosely with foil to keep it warm, then put the pan with the vegetables back in the oven for another 5 to 8 minutes until they soften.

Can I prep the fish ahead of time?
Baking it ahead is not a good idea, since the skin loses its crispness on reheating, but you can score, season and arrange the pan several hours ahead and keep it refrigerated until it goes into the oven.