EyeSwoon

the bite: Swoonspiration for your Holiday Meal

EYESWOON_HOLIDAY_MAIN_ROUNDUP_FISH

Each Christmas I have the untraditional tradition of trying my hand at something new in the kitchen as I prepare a great big meal for my boys and extended family. This week marked the beginning of the hunt for the perfect recipe – from a warm and cozy seafood stew to savory short ribs, check out my shortlist of seriously swoonable contenders.

EYESWOON_HOLIDAY_MAIN_ROUNDUP_CHICKEN
EYESWOON_HOLIDAY_MAIN_ROUNDUP_LAMB
EYESWOON_HOLIDAY_MAIN_ROUNDUP_LAMB2
EYESWOON_HOLIDAY_MAIN_ROUNDUP_PORK
EYESWOON_HOLIDAY_MAIN_ROUNDUP_HAM

HONEY AND RYE GLAZED HAM from Epicurious

EYESWOON_HOLIDAY_MAIN_ROUNDUP_SEAFOOD

Seafood en Brodo from Epicurious

 

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Slow-Cooked Short Ribs from Epicurious

EYESWOON_HOLIDAY_MAIN_ROUNDUP_SHRIMP
EYESWOON_HOLIDAY_MAIN_ROUNDUP_TURKEY

PORCHETTA STYLE TURKEY from the Kitchy Kitchen

EYESWOON_HOLIDAY_MAIN_ROUNDUP_MUSHROOM-RISOTTO

MUSHROOM RISOTTO from Martha Stewart

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Whole Roast Fish with Lemon and Herbs

Athena Calderone

  • INGREDIENTS

    • FOR THE FISH:
      One 2 1/2 pound whole fish, such as red snapper, cleaned and scaled
      2 tablespoons extra-virgin olive oil
      Kosher salt
      Pepper
      1 lemon, thinly sliced
      1/4 cup chopped mixed herbs, such as thyme, oregano, parsley and rosemary
      1 shallot, thinly sliced
      1/4 fennel bulb, thinly sliced
      3 garlic cloves, crushed

      FOR THE SALSA VERDE:
      1/2 cup minced parsley
      1/4 cup minced basil
      1/4 cup minced mint
      1 tablespoon minced capers
      1 teaspoon red wine vinegar
      1 garlic clove, minced
      1/2 jalapeño (optional)
      1 cup extra-virgin olive oil
      2 tablespoons fresh lemon juice
      Kosher salt
      Pepper

  • THE PREP

    • MAKE THE FISH Preheat the oven to 450°. Put the fish on a parchment paper-lined baking sheet. Make 3 crosswise slashes down to the bone on each side of the fish. Rub with the olive oil and season with salt and pepper. Stuff each slash with 1 lemon slice and some herbs. Stuff the cavity with the shallot, fennel, garlic and remaining lemon slices and herbs. Roast for about 20 minutes, until the flesh is opaque.

      MAKE THE SALSA VERDE In a medium bowl, mix all of the ingredients. Serve the fish with the salsa verde.

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