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

[@plusfour1]

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

[@FrenchCookingAcademy]

thanks yes many people are scared of eating a whole fish 😁 but it is so good 👍

[@PaleHorseShabuShabu]

Great video! I especially like that you grabbed what was available from the garden. Whenever I get a fish this fresh, my favorite way of cooking it is en papillote.

[@bumbochinelo4796]

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

[@FrenchCookingAcademy]

thanks it is a simple way to make fish at home but it works well 🙂

[@civilizeddiva]

00:13-00:23: Thanks, Neighbor! I was thinking about new fish recipes last night. Hoping to find some stuffed fish ideas, but looking forward to watching what you have for us today 2:57-3:19: Love the garden “ field trip”😊

[@invisuu6280]

I'm from central Europe where fish is pretty much non existant outside of deep fried fillets...I always ever got burnt to a crisp fish in restaurants that were so dry you needed water to even bring it down and thought I just hate fish. I followed your recipe, it's extremely easy and it was the best fish I have ever had in my life - and I'm approaching my 40! Thanks so much! Turns out it's not that I hate fish, I just never had good fish before... The meat was tender and juicy and fragrant from the spices, wow!

[@helenmary9416]

as a child I loved the fins and tail of fried fish, so crunchy and tasty!

[@wastrelway3226]

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. :-)

[@clairjunior5291]

I just ate dinner and am full, but my mouth is watering just looking at that fish. Thanks Stephane.

[@thetinkercook5430]

I love Provençal style dishes. Thank you

[@jimpoole1506]

You have greatly improved my cooking. Thank you.

[@timdernachn9851]

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

[@delcapslock100]

The skin is the best part! :) excellent video

[@folastag]

thus channel is my favourite on KZbin, I want to put everything there in my brain

[@johnsmith-gk4td]

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

[@mwwhatever]

Your baking dish is beautiful

[@dmitripopov8570]

Wonderful and simple! Thank you!

[@McCulleyJr]

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

[@margokupelian344]

I love it, simple and healthy. I’ll make it with trout. 😊

[@yubemful]

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.

[@cleo6958]

Exactly

[@Bougie92]

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.

[@FrenchCookingAcademy]

merci c’est encourageant 🙂🙂

[@jencassandra]

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

[@polygamous1]

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

[@paulafigueiredo1745]

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.

[@adamcotton2121]

Still the best cooking show on the internet.

[@opwave79]

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

[@janie7242]

🥰💕South of France! Delicious!😋

[@annemackey1512]

Ooooh I love recipes like this! Nice one!

[@ComblessMan]

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.

[@sabordosacoresleonorsantos445]

The fish skin is the best have all flavor

[@AfterCovidthefoodchannnel]

Looks really good how you make the fish! Like a lot how you did it friend! See you 🦇

[@ladanweheliye5688]

I love your channel, thank you for posting this 😍 I'm trying to learn how to cook fish, this is a great start 🥳

[@FrenchCookingAcademy]

thanks . is a bit of hard sell fish video not many people seem to like it . surely because there is less fish around ?

[@ladanweheliye5688]

Maybe. Could also be that fish is more difficult to cook at home because of the preparation, and bones. Easier to get fish in a restaurant.

[@fayeliu2601]

@@FrenchCookingAcademy Most of the people are afraid of dealing with the whole fish, they are used to the filet from the supermarket, or better yet eat in the restaurant! I grow up eating whole fish, and also love to go fishing too, I think this video is fantastic, roasting the fennel and fresh whole fish..easy and delicious! Thank you Stephan! Keep it coming..👍🏻🙏🏻❤️

[@elisoara-narcissatoma9407]

Thanks a lot ! Very helpful !

[@emmalouie1663]

looks nice and fresh

[@sylviagibson4639]

That looks so good!

[@stuartdavies584]

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

[@FrenchCookingAcademy]

yes usually provencale herbs or italian dry herbs

[@ZeldaZonk-zt8fr]

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

[@fayeliu2601]

Nothing beats fresh fish 😋😋❤

[@fayeliu2601]

Most of the people are afraid of dealing with the whole fish, they are used to the filet from the supermarket, or better yet eat in the restaurant! I grow up eating whole fish, and also love to go fishing too, I think this video is fantastic, roasting the fennel and fresh whole fish..easy and delicious! Thank you Stephan! Keep it coming..👍🏻🙏🏻❤️

[@cyndifoore7743]

Looks marvelous!!! I was hoping you would sho us how to remove the spine and rib bones like the waiter does in the movie, ‘Julie and Julia’. Please show us sometime?

[@FrenchCookingAcademy]

i think it is a bit of not so pleasant thing to watch for some so i had to cut the footage a bit 😁

[@wastrelway3226]

I don't know that movie (I don't watch movies) but if you mean pulling the backbone and ribs out in one piece, I have to disagree with Stephane. It is not unpleasant, and it is something that shows how to deal with the rest of the bones.

[@adama2511]

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.

[@vesnapetrovich3464]

Merci Stephane!

[@alyonafrolova4260]

Great video!) more fish recipies please 😊

[@FrenchCookingAcademy]

it is a hard sell fish 🙂🙂 but i will keep going 😛

[@elliehomes]

Delicious!

[@DarthMalaks_Missing_Lower_Jaw]

Looks great. I love provencal food! I'll definitely try this. Can red snapper be used instead of sea bream?

[@FrenchCookingAcademy]

of course any similar fish would work 👍

[@francoisvillon1300]

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

[@pierevojzola9737]

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

[@sih1095]

Wonderful. 👍

[@ss-ib8gm]

What is the knife type thing called with which you were taking the flesh

[@morvegil]

Iove this. I am in Houston and we eat very similar

[@FrenchCookingAcademy]

yes it’s just home style fish cooking nothing fancy

[@shabia71khanom45]

Pls advise what dried herbs was used with the veg

[@ah4furnishings348]

Nice recipe 😊

[@FrenchCookingAcademy]

👍

[@solrex2504]

I never peel off the skin.. Is best part specifically if is crispy.. ❤

[@christopherbeckerdite4273]

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

[@FrenchCookingAcademy]

i do yes 👍

[@AhmaranAbdulBashidAes]

can i use a grouper for this recipe?

[@Raul28153]

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

[@FrenchCookingAcademy]

tell me what you think then 🙂🙂

[@Raul28153]

@@FrenchCookingAcademy We loved it~!! The potato had great texture (Yukon Gold) the Fennel was great. The tomatoes were a delight. Being me, I can't ever just follow a recipe, so I added leeks, spinach, chard, and fennel pollen. We had a whole Sea Bass. Took longer to cook the fish than I expected, but usually I'm cooking fish at 450F and it's the only thing in the oven. THANKS~!!

[@FrenchCookingAcademy]

great that you adapted the recipe 🙂👍

[@aminazacharya6751]

Thanks❤

[@knbKaren]

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.

[@maries4747]

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

[@TheZezetube]

Thank you! 😊

[@collenelollar2425]

And how do you remove the gills?

[@AnalyticalReckoner]

You and Julia Child are my French cooking mentors.

[@RubyVincent-tn7kl]

Lovely

[@mikeneidlinger8857]

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.

[@FrenchCookingAcademy]

fresh is the best

[@mikeneidlinger8857]

Thank you so much for the recipes. A good chef is one who knocks your socks off! You knock them right off Mister Master Chef!

[@wisenheimer9997]

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?

[@FrenchCookingAcademy]

yes i hard to shorten that big because people can’t handle seeing fish bones 😱

[@barzinlotfabadi]

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 🫠

[@Alex-hv9sb]

Great recipe. But sorry chef, if you don't eat the skin you can keep the scales on. It makes it easier to pull the scale and skin off together. The same fish is also great on the BBQ. 5 min each side and done. On charcoal it's absolutely amazing.

[@McFadden1]

GREAT video, Sir!!!!😁

[@Jyotee-u2b]

Our island fishermen always clean and cut fins off.😅

[@ShamsherJhonpur]

nice and easy but all the french dish get cold in 3 minutes once served on table, whats the reason?

[@joanstewart8225]

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 😂

[@matei-alexandrumocanu8150]

I love me some crunchy fish skin

[@raynierllewis2827]

My friend

[@khantsal2305]

😋😋😋😋

[@walkerhide5805]

we don't remove the skin

[@melanoidmarkus]

👍🏾

[@floydblandston108]

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

[@stayinalive9434]

I love fennel (USA) 😀

[@dgh25]

Sea bream a.k.a Snapper a.k.a Dorade

[@magicsenna3455]

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

[@FrenchCookingAcademy]

pas originaire j’ai vécu dans le sud pendant quelque temps 👍🙂

[@moneybagdre693]

Lay the fish flat to get a even cook

[@pandoraeeris7860]

Bream it on.

[@FrenchCookingAcademy]

😅

[@Hnrcckl]

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.

[@raynierllewis2827]

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

[@user-iq3ko8nq3p]

Idk, maybe it’s just my experience, but when I bake fish without covering it with foil or parchment, the skin become more like a gum Don’t really like it😬

[@invisiblesurfer]

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

[@cleo6958]

What a waste of fish chef😂

[@Burevestnik9M730]

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.

[@sarakioko781]

We believe in jesus, you will find his full story in the Qur’an, and his virgin mother, you will find it in the Qur’an, but we believe in him as a messenger who brought the message that all the prophets brought, which is the worship of God alone and we do not associate anything with him.

[@sarakioko781]

We Muslims worship God, who there is no god but He, alone, without partner, and we believe in all the prophets that they are messengers sent by God to convey one message that we worship God alone, without partner, to all mankind without exception, and God Almighty said, and do not die except as Muslims. In his book, which is the Holy Qur’an, they are Adam Idris. Noah, Salih Ibrahim, Ismail Suleiman, David Yaqub, Yusuf, Moses, Jesus and the last of them, Muhammad, may God’s prayers be upon them all. Read the Qur’an, meditating on it, and you will never regret it.

[@sarakioko781]

السلام عليكم أنا مسلمة من الجزائر و ديني هو دين الحق قال الله عز و جل بعد بسم الله الرحمان الرحيم ( قل هو الله أحد الله الصمد لم يلد و لم يولد و لم يكن له كفوا أحد) أقترح عليك أن تقرأ القرآن العظيم فهو منزل من عند الله لن تندم ولن تخسر شيئا Peace be upon you, I am a Muslim from Algeria, and my religion is the religion of truth. God Almighty said after: In the name of God, the Compassionate, the Merciful (Say: He is God, one, God, the Eternal, He begets not, nor is He begotten, nor is there equal to Him) I suggest that you read the Great Qur’an, for it is revealed from God will not regret and will not lose anything

[@TheYougig]

This is a cooking channel FFS! Keep your imaginary friend to yourself.

[@aliciaarden2019]

What's the Mison Plus? I hear you use this term in almost all your videos.

[@dietmarhelms8799]

Mise en place - French term for preparing all ingredients (measuring, washing, cutting) before you start cooking

[@fattyfat-fat6639]

This poor guy could really benefit from spending some time with the Japanese, learning how to eat a whole fish without all of that frivolous "prepping" on the serving plate. It's not at all difficult to master the technique they use, leaving the entire skeleton intact, and all the meat consumed. It's an art in itself and makes a gourmet, clean-sweep of a tasty ocean denizen. 🥢🥢🥢🐟

[@jrkorman]

That's because he was cooking the fish in the French style, not the Japanese style. It's as simple as that!

[@RubyVincent-tn7kl]

❤❤