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(Serves 4)
25 garlic cloves, peeled and left whole
1/4 cup extra virgin olive oil, plus more for oiling roasting pan(s)
4 fish, 1-1/2 pounds each, heads on, cleaned, and scaled
Gray salt and freshly ground pepper
1 bunch fresh thyme
1 bunch large thick asparagus, about 1 pound, trimmed and cooked for 4 minutes in boiling, salted water
1/4 cup late-harvest extra virgin olive oil or extra virgin olive oil
2 lemons, halved
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Whole Roasted Fish with Asparagus and Extra Virgin Olive Oil
Fish cooked on the bone has the most flavor and this dish is spectacularly easy and fast.
Put the garlic in a small pot of salted water and bring to a boil. Drain and repeat twice. Reserve the garlic.
Preheat the oven to 450°F. Oil 1 or 2 roasting pans or baking sheets. Make 3 diagonal slashes, 1/2 inch deep, on both sides of each fish so they will cook evenly. Season on both sides with salt and pepper, and rub each fish all over with about 1 tablespoon of the extra virgin olive oil.
Arrange the fish in the prepared pans. Scatter the thyme sprigs around and over the fish. Roast until almost done, about 15 minutes. Remove from the oven, scatter the asparagus and garlic over the fish, return to the oven, and continue to cook until done, about 10 minutes longer.
Arrange the fish, asparagus, and garlic on warmed individual oval plates. Drizzle with the late-harvest extra virgin olive oil. Squeeze the lemon halves over all and serve immediately.
Note : My favorite gadget is our garlic peeler; it's really useful when peeling lots of garlic.
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