Baked Whole Pompano

Baked Whole Pompano

1-2 small whole pompano
1 yellow onion sliced into rings (substitute shredded cabbage)
olive oil to coat baking dish
1 tablespoon dried dill
2 large cloves garlic, minced and mashed
1 inch fresh ginger minced
4 tablespoons olive oil
zest and juice of one lemon
1 tablespoon soy sauce
1 tablespoon rice wine

1 teaspoon fish sauce
1 teaspoon hoisin
1 teaspoon oyster sauce
salt and pepper to taste

Take pompano out of fridge and let get to room temperature. Wash and pat dry pompano fish cutting off the fins and trimming the tail. Cut across body of both sides of fish with knife but not through to the bone. Sprinkle with dill, salt and pepper both sides and interior of fish. Slice onion and break apart rings. Place onion rings in bottom of baking dish and bake in oven as you're preheating oven to 400 F. You may substitute shredded cabbage instead of onion rings.

Meanwhile take remaining ingredients and whisk for the sauce. Take baking dish out of oven and place fish on the onion rings. Pour the sauce over both sides fish covering the baking dish in foil. Bake at 400 F for 20 minutes. Remove foil and bake another 10 minutes. Serve whole sliding flakey fish meat off the bones. Drizzle fish with the onion infused sauce. The sauce overwhelms the delicate fish flavor. Next time I'll make a lemon and garlic sauce alone. So delicious but quite salty.