Mustard Panko Butterflied Fish

 
Mustard Panko Butterflied Trout Fish

May 27th 2015By Tamar Genger MA, RD

I used Brook Trout fish for this recipe, but any smaller whole fish that is butterflied would work. No, you don't even have to leave on the head and tail, but in my crazy family, the kids actually fight over the heads and the eyes, not sure where they learned that from, it surely was not me, I can barley cook them. Luckily the fish came out amazing and it was so easy to pull this together with very few ingredients, got to love easy fish recipes.

 

Mediterranean Baked Trout with Fennel Salad

 
Whole Baked Trout with Fennel

August 1st 2012By Jamie Geller

 

Grilled Branzino with Olives and Lemon

 
whole grilled branzino with olives and lemon

May 27th 2015By Tamar Genger MA, RD

I love eating a whole fish, but I don't love the bones. What I have found is that some fishes work better than others for this purpose and Branzino is one that works great. It is easy to separate the meat away from the bones and the fish is very flavorful, perfectly flavored with just lemon, but I added some olives for a little more fun.