Easy way to bake a whole fish provencale style | one wonders Ep. 6

In my country we serve a whole fish per person from an early we learn to navigate that whole that bony fellow head and all 😂

There's no reason of removing the skin if you're cooking the whole fish. That's where the flavor is at. Just get the fillet instead.

I love me some crunchy fish skin

Still the best cooking show on the internet.

I love Provençal style dishes. Thank you

looks nice and fresh

I just made tonight , it’s super yummmy . Thanks for sharing the recipe😘.

İ couldn't see any worse cooking technique for these whole fishes than this one. There is no point to cut sides of the fish to drain the fat of the fish where the all taste come from.

We cook fish in the oven in Greece very similar, with Red or Grey mullet, specially the difference is all the veg are in thin slices potatoes onions n tomatoes we put a layer of these in the dish then the fish n then another layer on top of the fish, now I understand why everything is sliced very thinly as that way fish n vegs both coo0k well in the same time n they soak in each others juices the taste as you said with Fresh fish is the taste in heaven thanks for uploading brought back memories for me too cheers

This is the state can you please use C but let us know what it is in F - No salt and pepper on the vegetables? Thanks

Your baking dish is beautiful

I can see fish is not your thing. Never ever remove the skin. Skin stays. You've got to know the anatomy of the fish, and with fork just remove the layers, perfectly together with the skin. Also, raw meat on a cooked stuff - not good.

🥰💕South of France! Delicious!😋

👍🏾

Why do you discard the skin..the best part for me. It's like a piece of meat without the bone .😢

My friend

Whole fish like this is delicious. Will be making this dish sometime soon💕🇫🇷

Okay so I understand cooking French cuisine a little better but how do we import French weather and climate to Canada please so I can keep my garden like that 🫠

Miam, ta recette est intemporelle : ma mère la faisait (comme ma Mémée), et moi je la fais dès aujourd'hui !

I am sorry but it is ABSOLUTELY CRIMINAL disturbing the skin of the fish before cooking, it ends up drying out.

Well done Stephane. Half the battle getting people to enjoy fish is how to eat it without getting a mouth full of bones and you show us! What I love about Provencale cooking is that the high quality ingredients are featured and cooked simply

❤👨‍🍳🔪🎏

Great video!) more fish recipies please 😊

Excuse my ignorance, but do you get the same meat from the other side of the fish as well, flip it over and do the same thing?

You and Julia Child are my French cooking mentors.

Just made this for lunch, tastes fabulous thank you! Out of curiosity what dried herbs did you use? I just put in a bit of thyme, lovage, tarragon and bay leaf but I'm curios what you used? Thanks

Love your videos.
Other than Branzino you got my favorite fish. (Seabream / Dourada)

To know how fresh the fish is, you can see how shiny and clear the eyes look, if they look dented and have a slimy layer on them, the fish is going bad.

Hi, I am one of those lucky people who is a hunter and angler plus I like cooking. I live in the South Pacific and venison, trout and sea food are my weekly diet. Fresh fish is fish caught and cooked within half an hour, or at least the same day. Line caught fish are the best as long as treated correctly and spiked immediately. Gutted, gills removed, de scaled fins cut off prepped and deep fried or grilled on a barbecue, bon appetite! Abalone taken on a dive, cleaned scored and cooked on a skillet within 30 minutes, heaven! Leave it for supper that day and it gets hard like shoe leather. Oh, I love living in the anglers Eldorado. Catch a Steelhead, shoot a Red stag and catch a Marlin on the same day, it use to happen, not now but I have good memories. Cheers mate. Harera

I love cooking whole fish. Great recipe and I love fennel. I might try this with wine because I have some leftover.

And how do you remove the gills?

Wonderful. The vegetables are a great addition to the following... I remember my father taking an oven-baked fish and after removing the meat from one side, as Stephane did, he would take the rib bones and backbone and pull them all out in one piece, just like the fish skeletons you would see in the cartoons. My wife used to steam a fish in a covered wok and do the same thing. I wish that I had seen that in this video. But I might have cried. :-)

Fantastic recipe which I'll make for next week, merci!

Должно быть вкусненько. Пост закончится, с дорадо поэкспериментирую. Merci !

Hi Steph, your meal looks divine 😋 😋.
Here in Portugal, a country with very good quality and variety of fish, we do a similar recipe (without the fennel).
It also reminds me of my childhood.

Nothing beats fresh fish 😋😋❤

Merci pour cette recette, Stéphane. Dans ma famille on adore le poisson et j’en fais deux fois par semaine. Je le préfère en filet, à la poêle avec de l’huile d’olive et un filet de citron. Du Saint Pierre, du bar (loup), du turbot et, comme ici, le pageot. Bonne idée de le mettre sur un lit de légumes avec du fenouil.

Thanks for sharing this delicious recipe. It’s a welcome change to all things meat.

Leave the dorsal fin. It is hugely helpful when taking the fish apart to serve it
I think I'll make this tomorrow

Nice recipe 😊

Crazy guy, ..."how do you deal with this kind of fish, .." like an animal, using my fingers, tearing at it and growling at anything that comes near. Perfect recipe. Many thanks, beautiful presentation.

Awesome! I really appreciated the how to eat it after cooking it!

Well, I'm definitely making good friends with my fish monger. This looks delicious. Not always, but often simple is the best. Now, how to find one of those spoonish knives that you separated the flesh from the skeleton with? I'm on the hunt. Merci.

Lovely video. Do you score oth side of the fish?

Fennel is a tough sell in the USA....we don't like black licorice much either.

Wonderful. 👍

With the vegetables i also add olives, capers and a couple of hot chiles.. great dish

The fish is the greatest resource of the Ocean. My favorite is crab freshly caught. It tastes sweet. Not like from the store! I used to get a great green curry crab from a Downtown Los Angeles Chinatown restaurant. My other favorite is black pepper scallop. They serve it with this delicious black tea in a metal pitcher. I don't know how to prepare it. Mine is always bitter. They have tanks with live crab and lobster. Dim Sum is a favorite. LA is great for the food of the world.

Ooooh I love recipes like this! Nice one!

Vous dites que vous êtes originaire du sud de la France ? Ça tombe bien, je suis à Sète !! 👍👋