Roasted Whole Fish with Chimichurri

Recipe for Nikhil Naiker for The Providence Journal

INGREDIENTS

• 2 cloves garlic, minced

• 1 tablespoon salt

• 1 teaspoon sugar

• 1 lemon, juiced

• ½ cup red wine vinegar

• ¾ cup extra virgin olive oil, plus 2 tablespoons, divided use

• 2 bunches scallions, thinly sliced

• 1 bunch parsley, chopped, with a few springs set aside for garnish

• ½ teaspoon red chili flakes

• 2 whole fish, about 1 pound each, scaled, gilled and gutted (have your fishmonger do this for you)

• A few springs of dill for garnish

INSTRUCTIONS

Preheat oven to 375 degrees.

To make the chimichurri, put garlic in a medium-sized bowl and massage with the salt and sugar. Let sit for a few minutes. Add lemon juice, mix and let garlic marinate in lemon juice. Add red wine vinegar and ¾ cup olive oil, whisk until well combined. Add more salt to taste, if needed.

Add scallions, parsley and red chili flakes to oil and vinegar mixture. Let sit and begin preparing the fish.

Pat fish dry with paper towel, before drizzling with the reserved 2 tablespoons olive oil. Generously season with salt and pepper. Put fish inside preheated oven in the middle rack. Set timer for 10 minutes.

Check fish after 10 minutes. Fish is done when internal temperature reaches 145 degrees or when fish flakes apart easily and the flesh has turned opaque. Cook longer if necessary. Once done, transfer fish to plate and top with chimichurri. Garnish with fresh parsley and dill. Serve with a crusty bread, if desired.

Makes 2 servings