home or Register


Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
more about lidia ›




Sweet and Sour Little Onions
You will find many ways to please your guests w...
 
see all
lidia's recipes ›


Lidias In the Kitchen: Toasting Nuts

 
see all lidia's videos ›


see all of lidia's photos ›


Cooking Whole Fish
Cooking fish whole—on the bone with the head and tail attached—is the best way to eat fish. To my ...
 
see previous tips ›
see next tips ›


Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market"in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th" in Huntington, NY from 2-4pm for a book...
 
James Beard Awards 2015
Lidia will be"presenting at the 2015 James"Beard Awards this evening in Chicago. This is a great evening covering all aspects...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
May 5, 2015
Cooking Whole Fish

Cooking fish whole—on the bone with the head and tail attached—is the best way to eat fish. To my taste, the meat around the bones is always sweeter and tastier. I especially like the cheeks and the tail meat. American striped bass—like its Mediterranean counterpart branzino—is a rockfish, thriving near shores. The texture of the meat of striped bass is juicy, flaky, tasty, and very delicate. With a drizzle of good virgin olive oil and lemon, it is sublime in its simplicity. If no striped bass is found, black bass, red snapper and other fish yield delicious results. The best size of a whole fish for two portions is around 1 1/2 to 2 lbs. Toss the whole fish with some salt, drizzle it with olive oil, stuff the belly cavity with a few slices of lemon, set it on lightly oiled sheet pan and bake in a hot 475 degree oven for 20 minutes. You can also set the fish on a hot grill, but do not touch the fish until it has formed a crust underneath, about 15 minutes then flip with a long spatula and cook for additional 10 minutes without touching. Serve with a sprinkle of coarse sea salt and a drizzle of the best extra virgin olive oil you have.