i bought a 2 lb whitefish, and i want to bake it whole, and i need a recipe and how long to bake it.?

Question

i want a recipe for something to stuff it with.
i'm thinking about something with spinich, but i really don't know where to begin.

THANKS FOR ALL THE ANSWERS

Answer 1

a 2lb whitefish without stuffing will take about 10min at 400degrees in the oven.

Stuffing it requires that the flesh be filetted off the bones.
If you want to stuff it, partially cook the stuffing before rolling the fish around it. THat way the fish won't overcook.

A recipe:
2lb whitefish
1 lemon
1 bunch spinach
2 or 3 fresh shittake mushrooms
1 tablespoon shaved almond

Bring 1 tablespoon of water to boil in a saute pan and add spinach. Saute the spinach until it is bright green about 30 seconds.
Shock in ice bath and drain in a colander or sieve for 5 minutes. Squeeze as much moisture out as you can with your hands at the beginning and 4 minutes. Chop the spinach when dry.

Toast the almonds in the saute pan over medium heat until fragrant.

Chop and slice the mushrooms. Saute the mushrooms with a bit of olive oil over medium heat until they release their moisture.

Preheat oven to 400
Lightly sprinkle the whitefish fillets with salt and fresh ground pepper.

Zest and chop the lemon.

Add the chopped spinach, lemon zest, and almonds to the saute pan with the mushrooms to reheat the spinach.

Now take half of the spinach mushroom mixture and roll inside one of the fillets. Secure with toothpicks. Repeat with the other fillet and rest of the spinach and mushroom. Squeeze a little lemon juice on each fillet.

PLace in a small baking dish and pop it into the oven. This should take about 10 minutes to cook.

Serve immediately and enjoy.

Answer 2

I have no idea how you'd stuff a fish with spinach. Why not just put dill sprigs and lemon slices in it, then serve it on top of wilted spinach? It's really the best and easiest way to do a really nice fish.

As for how long to cook it, a 2 lb fish should take about 30 minutes in the oven at 350ºF or about 10-15 minutes if you pan-fry it.

Basically, if it flakes, it's done. You just have to keep poking it with a fork.

Answer 3

An ancient method for cooking fish is Salt Baked.
For a special treat try this:
3 pounds coarse kosher or sea salt (C=0g)
1 jumbo whitefish, whole about 2 pounds, head on or off (your preference) and gutted, trim fins with scissors to remove (C=0g) (P=120g) (F=4g)
¼ cup white balsamic vinegar (C=0g)
½ cup dry white wine (C=0g)
2 T. honey (C=20g)
½ lemon olive oil (C=0g)
2 T. snipped fresh chives (C=.2g)
2 T. snipped fresh tarragon (C=.2g)
Sea or granulated salt to taste
Freshly ground black pepper (C=.8g)
Sprigs of fresh tarragon or other herb for garnish
4 lemon wedges or slices for garnishes

Preheat oven to 500 degrees. In shallow, narrow, oven-proof baking pan or dish that will tightly hold the fish, add half of the salt. Pour tremaining salt on heavy sheet pan. Place both containers with salt in the oven and heat for about 30 minutes until salt is very hot.
Rinse the fish under cold running water and pat dry with paper toweling.
When salt is hot, carefully remove baking pan to a cutting board. Create a channel in the salt about the size and shape of the whitefish. Lay whitefish into the salt cavity.
Cover the fish entirely with remaining hot salt. Return fish to oven and cook until done, about 20-25 minutes. Remove salt from the fish and brush off any remaining bits with a pastry brush. Using two spatulas under each end of the fish, transfer fish to serving platter. Garnish platter with sprigs of herbs and lemons.
While fish is cooking, in a small saucepan bring vinegar,, wine and honey to a boil over high heat, cooking until reduced to 1/4 cup. Remove from heat and allow to cool.
Stir in the lemon olive oil, chives and tarragon. Adjust the seasonings with salt and pepper to your taste.
The sauce should be quite piquant. Keep warm while cooking the fish.
To serve: Present the fish to your guests.
Gently remove the skin with a fork. Lift the top fillet from the bones with a knife and small spatula and place on the warm serving plates.
Your guests may spoon the sauce over the fish as they desire.
Note: If a whole fish is too much for you, try using a fillet. Preheat salt as directed but lay fillet skin-side down onto the salt. Season the top of the fillet with a little sea salt and pepper. Do not cover the fish with salt; just bake the fish atop the salt, remembering to remove the skin before serving.

Answer 4

2 12 lb frozen beef roast recipe bake frozen roast long bake

Answer 5

take 3 lemons and squeeze the juice over the fish with butter....place lemons in the fish cavity.season bake at 375 for about 20 minutes or until the meat flakes with a fork....serve with rice pilaf...

Answer 6

This popped in my head, but I never tried stuffing fish- I AM a good cook, though!
Try stuffing it with a black bean and corn salsa?
You could sprinkle cilantro and chili pepper on top....

Answer 7

Just stuff that fish with other small fish.