Oven Baked Pompano

Oven Baked Pompano

1 whole pompano fish, tail and head on
salt and pepper for fish
4 scallions, chopped in lengthwise slivers
1 inch fresh ginger, chopped very fine
4 garlic cloves minced
2 tablespoons toasted sesame oil
2 tablespoons soy sauce or aminos
1 teaspoon paprika
1 teaspoon ground thyme
1 tablespoon dried parsley
1/4 teaspoon cayenne or other dried hot pepper of your choice

1 tablespoon agave syrup
1 lemon sliced into thin slices (reserve for last)

Wash fish and pat dry. Make crisscross cuts in two directions on both sides of fish. Salt and pepper both sides of fish. Preheat oven to 400 F. Slice scallions (both green and white portions) then soak them in ice water to get them to curl up and set aside. On a large sheet pan cover with foil, then add more foil over the top to completely wrap the fish with. Mix all remaining ingredients listed (except scallions and lemon slices) in a bowl and stir to mix. Drain scallions and pat dry very well. Place half of scallions on bottom of where fish will go. 

Place 2-3 lemon slices on top of scallions. Take mixed aromatics and spread over both sides of fish, including inside the fish cavity. Place lemon slices inside fish cavity and over the top of the fish. Spread remaining scallions over the top of the fish. 

Wrap fish with foil and bake for 20 minutes. Peel back foil and bake another 10 minutes or so till fish just starts to brown. Serve on a platter with the intention two people can tease fish from the bone with a fork. Then flipping fish and eating the remaining fish. Serve with vegetable or starch of your choice. Oh this was so delicious.