For my Simanim dinner, I decided to do a whole fish, rather than a separate fish and fish head course. It was just me. Super King did have whole salmon heads, but I was not about to pay that much per pound for it. I bought the two-pack of tilapia instead, then came home to Google what to do with it.
Cooking a whole tilapia is remarkably simple. Season, roast, done. Ok, there's a little more to it, but not much.
I did figure out why I buy fillets and not whole fish. Not a fan of picking out the bones. The texture and taste were fantastic. Just...so...many...bones.
2 whole tilapia, cleaned and scaled
salt and pepper
*1 leek
*1 lemon thinly sliced
*2 cloves garlic, peeled and sliced
a combination of fresh herbs such as parsley, dill, oregano, rosemary, and mint, 4-6 sprigs
olive oil
1. Line a 9x13 casserole with foil or parchment for easier cleanup. Preheat oven to 400º.
2. Prepare leek by cutting off root and cutting dark leaves from the white and light stem. Wash leaves and use them to line the casserole. Split the leek stem and rinse well between the layers to remove any grit. Thinly slice.
3. Wash fish, check for stray scales, and pat dry. Cut two slashes through the skin on both sides. Sprinkle with salt and pepper on both sides, then lay in casserole.
4. Stuff insides of both fish with garlic, lemon, and leek slices. Lay fresh herbs and any stuffing that didn't fit on top. Drizzle with olive oil, about 2-3 tablespoons.
5. Bake until inside is opaque and flakes easily with a fork, about 30 minutes. For serving, I found it easiest to use a spatula to pull off the top filet, then remove the spine by pulling up on the tail to get the bottom one. A lot of bones will be left in the flesh.
6. Serve hot, with sauces as desired on the side.
Difficulty rating :)
