FreshDirect to the Rescue!
Hi!

My name is Yves and I work at FreshDirect, your blog entry caught our attention, and after talking with our resident chef I got for you an easy way to prepare whole fish in general.

It is super yummy and simple! Don’t be afraid of the high heat. It’s the only way to roast and caramelize the skin.

Preheat oven at 400 degrees
Slice ½ of a lemon into wedges, seeds removed
Rinse the fish and pat it dry (inside and out)
Season it generously with salt and pepper (inside and out)
Pour a little olive oil in a non-stick, oven-proof (even though they are rubber, the handles of MOST non-stick pans are oven-proof - just make sure they are not plastic!) skillet.
Once the oil begins to smoke slightly, gently lower the whole fish into the pan.
When the pan-facing side of the fish is brown, gently flip the fish over. Squeeze desired amount of lemon juice into the pan.
Place the whole thing (pan and all) in the hot oven, crispy side up. You could at this point throw in a nob of butter and a scattering of capers if you want.
Cook for about 7 minutes, until the meat comes easily away from the backbone.
Hit the fish with more lemon if desired. Serve with garlic-steamed greens and boiled new potatoes (which have been run through the pan you cooked the fish in!)

You can also take a look at our recipes section for more ways of preparing your fish; you can search recipes by theme, cuisine, cookbooks and main ingredients! Our chef actually recommended the Pan-Fried Trout with Sage and Almonds recipe; it could be a great way to use the fish you got from us, if you still haven’t cooked it…

Thank you for being a valued customer and Bon Appetit!
Yves