A Valentine’s Day Dinner to Impress: Whole Roasted Fish & Pot de Crème

Valentine’s Day calls for something special—something homemade, elegant, and a little unexpected. This year, skip the crowded restaurants and create a romantic meal at home with a stunning whole roasted fish and a silky pot de crème for dessert. The fish, roasted to perfection with herbs and citrus, is simple yet impressive, while the rich and creamy pot de crème adds just the right touch of indulgence to end the night. Whether you’re cooking for your partner or treating yourself, this menu is all about savoring good food and great company. Let’s get started!

WHOLE ROASTED FISH

INGREDIENTS

Fish Prep

  • 1 ea 3 lb whole fish (bass, snapper, or trout)

  • as needed EVOO

  • 1 1/2 tbs salt

  • 1 tsp black pepper

  • 1 tsp dried oregano

  • 2 cloves garlic, minced

  • 2 cloves garlic, thinly sliced

  • 1 ea lemon, thin half moons

  • 6 sprigs thyme

  • as needed salt

Herb Sauce

  • 4 ea garlic cloves, finely chopped

  • 1/2 cup parsley, finely chopped

  • 1/4 cup scallion, thinly sliced

  • 3 sprigs mint, chopped

  • 3 sprigs dill, chopped

  • 1/2 tsp dried oregano

  • 1 tbsp capers, roughly chopped

  • as needed EVOO

  • 1 ea lemon, juice and zest

  • as needed salt and pepper

  • for garnish few sprigs of herbs

  • for garnish lemon wedges 

Directions

Prepping the Fish

Preheat grill and oven to 450

  1. Dry the fish inside and out.

  2. With a sharp knife, make 2 to 3 deep incisions along the body on each side.

  3. Season the fish with about 1 1/2 kosher salt, rubbing it evenly all over the fish, inside and outside.

  4. Do the same with 1 teaspoon of black pepper and 1 teaspoon of dried oregano.

  5. Rub minced garlic all over the fish; inside and out.

  6. Layer the garlic slices and lemon slices inside the cavity of the fish.

  7. Add a few sprigs of fresh thyme.

  8. Tie the fish closed with kitchen twine. (You may need to tie it in two places to keep it closed.)

  9. Coat the fish with olive oil and massage it on both sides. Set aside.

Herb Sauce

  1. Add the 4 minced garlic cloves, parsley, scallions, mint and dill and put in a small bowl.

  2. Add dried oregano and capers.

  3. Slowly pour olive oil into the bowl, stirring until it has the consistency of a loose sauce.

  4. Add lemon zest and juice into the sauce.

  5. Stir and season to taste with salt and black pepper. Set aside.

Service

  1. Place the prepped fish directly on top of the hot clean grill.

  2. Let it cook for about 5 minutes before carefully flipping it over. (peak to make sure it isn't burning)

  3. Let it cook for an additional 5 minutes on the other side.

  4. Place the fish on a sheet tray and cook in the oven until the thickest part reaches 130.

  5. Carefully lift the fish up and place on a serving platter.

  6. Drown the fish in the sauce and sprinkle with maldon salt.

  7. Garnish with herbs sprigs and lemon wedges. Serve.

POT DE CRÈME

INGREDIENTS

  • 500g milk, whole

  • 500g heavy cream

  • 225g granulated sugar 

  • 50g eggs, whole

  • 120g eggs, yolks

  • 1/8tsp kosher salt

  • 200g 64-72% dark chocolate, chopped

  • 8g vanilla extract

Directions

  1. In a saucepot, bring the milk, cream, sugar and vanilla to a boil. 

  2. In a mixing bowl, whisk together the whole egg, yolks, and salt.

  3. Add chopped chocolate and whisk until fully melted. 

  4. Temper the hot cream mixture into the egg mixture until smooth and homogenous.

  5. Strain through chinois.

  6. Remove excess air bubbles by tapping bowl to bench.

  7. Pour into desired bowls and remove any remaining air bubbles.

  8. Bake 275 F convection oven in a water bath, covered, until the custard trembles slightly when shaken.

Jessica Sigmundsson