Baked Amberjack

Amberjack is a delicately flavored fish that lends itself very well to baking. I propose an Italian version, with a touch of citrus to enhance the fish’s flavor.

Ingredients

• 1 whole amberjack, gutted and scaled (about 1.5-2 kg)
• 2 cloves of garlic
• 2 sprigs of rosemary
• 1 organic lemon
• 1 organic orange
• Extra virgin olive oil
• Fine salt
• Black pepper
• Potatoes (optional, to accompany)

Preparation

1. Preheat the oven to 180 °C.
2. Clean the amberjack well under running water, then pat dry with kitchen paper.
3. Make light crosswise slashes on the sides of the fish to allow the flavors to penetrate better.
4. Cut the lemon and orange into slices without peeling them and insert some slices inside the belly of the fish along with a peeled garlic clove and a sprig of rosemary. Put the other citrus slices on the oven tray or in the pan you will use to bake the amberjack.
5. Oil the fish externally with extra virgin olive oil, then season with salt and pepper, massaging well into the cuts.
6. Place the amberjack on the tray over the citrus slices and, if you want, surround it with potatoes cut into wedges and seasoned with oil, salt, and rosemary.
7. Bake the amberjack for about 30-40 minutes, depending on the size. The cooking will be perfect when the flesh easily detaches from the backbone.
8. Remove the amberjack from the oven, let it rest for a couple of minutes, and then it is ready to be served.

Curiosity

The name “amberjack” probably derives from the characteristic of its flesh to be particularly firm and “crisp”. It is a much-appreciated fish in Mediterranean cuisine and is distinguished by its round taste and versatility in the kitchen, from grilling to cooking en papillote to baking.