Whole Fish Three Ways

A whole fish is a showstopping centerpiece to a holiday meal or really any meal! Knowing how to confidently season, adorn, roast, pan sear, and serve a whole fish is a wonderful skill to tuck into your back pocket and pull out whenever you want to impress your friends and family. In this class, we will use three different techniques, ranging from beginner to advanced, to lovingly and carefully roast and serve three different whole fish. 

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Beginner: Leek Wrapped Whole Trout with Thyme and Roasted Garlic Butter served with Parsley Meyer Lemon Sauce 

Intermediate: Orange and Fennel Stuffed Branzino with Calabrian Chili Aioli 

Advanced: Pan Seared Whole Snapper, Fried Garlic Oil Pil Pil 

Orzo with Caramelized Leek, Butternut Squash, Feta and Herbs 

Chicory Salad with Persimmon, Mint and Pomegranate 

*Menu subject to change based on seasonal availability 
 

Allergens: Fish, Dairy, Gluten, Eggs. Concerns? Email info@18reasons.org.

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