Whole Baked John Dory Shanghai-Style Recipe
2 to 3 portions;
Time Estimate: 20 minutes overall, including 5 minutes of preparation;
Storage Notes: serve immediately, will keep for 2 days in the fridge;
If you’ve never cooked a whole fish before, that ends today. Incredibly easy to prepare, more succulent than fillets could ever be on their own, and beautiful to present- what’s not to like? In this easy recipe we use a whole (gutted) John Dory, but you can substitute just about any whitefish of similar size. Flavored generously with our Taste of Shanghai, the fish comes out juicy, fragrant, and delicious - the delicate balance of sweet and spicy bringing out the best in your cooking.
- 1 Whole (gutted) John Dory or similar whitefish – a little under 1 LB
- 3 Pats of butter
- 1 Tablespoon extra virgin olive oil
- 2 Tablespoons Gustus Vitae Taste of Shanghai
- 2 Teaspoons Gustus Vitae Sriracha Sea Salt
- 1 Lemon
- Remove fish from fridge and allow to warm to room temperature – this will result in a more even and faster cook time.
- Preheat oven to 350.
- In a medium sized baking dish, rub bottom with one of the pats of butter.
- In a medium mixing bowl, pour olive oil over fish to cover evenly. Rub on Taste of Shanghai and the Sriracha Sea Salt, covering the entire fish evenly.
- Place fish in baking dish, put remaining pats of butter on top, and put in oven, cooking for 5 minutes.
- Remove and flip, returning to oven for a further 8 to 10 minutes, depending on the thickness of your fish.
- Slice lemon in wedges, plate fish, and serve. Bonus points: try the eyeballs – they’re delicious!