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Archive Home > 2012 > January > 31 > Why not use the whole fish?

Why not use the whole fish?

By Melissa Clark / The Bulletin
January 31, 2012

A whole roasted fish is the aquatic analogue to roast chicken. It's easy to prepare, forgiving and adaptable.

Drizzle on some oil, season it with herbs and spices or pretty much leave it alone, and bake it at almost any oven temperature along with anything else you want to roast, like....

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