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Whole Roast Fish for Two with Mushroom-Truffle Pesto and Crispy Roasted Wild Mushrooms
serves 2 to 3

Whole Roasted Bream with Mushroom PestoINGREDIENTS

  • 14 ounces chestnut or cremini mushrooms, thinly sliced
  • 1 tablespoon butter
  • Salt and pepper
  • 2 cloves garlic, chopped
  • 2 jarred black truffles
  • 1/4 cup sunflower oil, plus extra for drizzling, plus 1 tablespoon
  • 1/2 cup basil
  • 1/2 cup parsley
  • 2 tablespoons toasted pine nuts, plus more for garnish
  • 1 whole 2-pound sea bass or sea bream, gills, guts, scales, and fins removed
  • 7 ounces mixed wild mushrooms

METHOD

In a wide sauté pan, melt the butter over high heat and add the mushrooms.  Season with salt and pepper and cook, stirring often, until the mushrooms have released all of their liquid and the pan has just gone dry.  Add the garlic, and sauté another minute until fragrant.  Set aside to cool completely.

In a food processor, add the cooled mushroom and garlic mixture, the truffles, the oil, the basil, the parsley, and the pine nuts.  Blitz until almost smooth—you want it delicate, but still with a bit of texture.

Preheat the oven to 400 degrees F.  Season the fish inside and out with salt and pepper.  Using a very sharp knife, cut three or four slits at angle through the flesh on each side of the fish to the bone.  Stuff these slits with the mushroom pesto, and then spoon the rest into cavity.  Rub the outside with just a drizzle of oil.  Place in a parchment-lined baking dish, and cook until the fish is just done, about 35 minutes.

While the fish is resting, turn the oven up to 475 degrees F.  Toss the wild mushrooms with 1 tablespoon of oil, salt, and pepper.  Place on a parchment-lined baking sheet, and roast until crisp, about 5 minutes.  Spoon the roasted mushrooms and a few extra pine nuts over the fish, and serve.  Drizzle with truffle oil if you’re feeling decadent.

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