Serves 2
30 min
Whole Roasted Eel
Recipe GLPR5eb2d97e975e05
A simple and elegant preparation of whole eel, roasted until the skin crisps and the flesh becomes tender and succulent. The eel is seasoned with salt and basted with oil during cooking, creating a golden exterior while keeping the inside moist. This dish serves 2 and makes for an impressive main course with minimal ingredients and effort.
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Ingredients
1 whole eel, gutted and cleaned
1 teaspoon salt
3 tablespoons oil for basting
Directions
Preheat your oven to 425°F (220°C). Pat the cleaned eel dry with paper towels and lay it on a baking sheet lined with foil.
Sprinkle the salt evenly over the entire surface of the eel, rubbing it gently into the skin.
Brush the eel generously with 1½ tablespoons of oil, coating all sides, including the belly cavity.
Place the baking sheet in the preheated oven and roast for 20 minutes.
Remove the eel from the oven and brush with the remaining 1½ tablespoons of oil, basting the entire fish well.
Return to the oven and continue roasting for another 5 minutes, until the skin is golden and crispy and the flesh flakes easily when tested with a fork. The internal temperature should reach 145°F (63°C).
Remove from the oven and let rest for 2 minutes before serving. Divide between 2 plates and serve immediately.
