How to... Prepare a fish for baking whole

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Daniel Pfyl, hospitality management lecturer at Otago Polytechnic, shares professional techniques to make your cooking easier.

• To prepare a fish for baking whole

PICTURE ONE: Remove scales by running the back of the knife upwards from the tail to the head in short scrapes. It's best to do this outside or under running water, but be careful the scales don't block the drain. (Not all fish have scales and you only need to scale a fish if you are planning to cook it with the skin on. It is not necessary if you are going to fillet the fish.)

PICTURES TWO & THREE: To clean a fish, use a sharp knife and cut a slit in the underside from the vent to the gills and pull out the innards. Rinse the cavity.

PICTURE FOUR: Cut off the fins and trim the tail with a sharp knife or strong scissors.

PICTURE FIVE: Cut diagonal slits to the bone on each side to allow the fish to cook through.

PICTURE SIX: Place lemon slices, parsley stalks, onion or shallot, and salt and pepper in the cavity. Rub seasoning into the slits.

PICTURE SEVEN: Butter a large sheet of aluminium foil. Lay the fish on it, fold over the foil and roll up the long edge and one end two or three times to make it airtight.

PICTURE EIGHT: Pour some white wine into the package and seal the last end.

PICTURE NINE: Place the package in an oven dish and bake 30-40 minutes at 180degC, or on a barbecue.

Thanks to Blue Water Products Ltd for supplying the fish.

If you would like to request a particular technique, please let us know. Write to Trick of the trade, Editorial Features, Otago Daily Times, PO Box 181, Dunedin or email odt.features@odt.co.nz [2] with Trick of the trade in the subject line.

More information on cooking from the Otago Polytechnic can be found on www.otagocookeryl4 [3]. blogspot.com