I started out cooking a whole fish a couple of years ago using Stephanie Alexander's method in her Cook's Companion. The results were kinda underwhelming, though I'm pretty sure the fault was mine. Somehow, her rules felt wrong. Anyway. My go-to whole fish guide has become AOF's cooking whole fish. The snapper above was cooked from memory a week after she taught me how, one freezing Saturday night mid-winter. AOF rubbed him with a fresh chermoula paste, then roasted him whole on thick slices of potato, tomato and the best green olives I have ever eaten. Radicchio, fennel and orange salad on the side; a really great big red to drink. It served two women who obviously enjoy eating, one cat, and one dog.
These two silvery fellows- a mere $6.00-worth of bonito - were cooked a couple of weeks ago; slashed, stuffed with lemon and thyme and baked on sliced tomatoes using her ideas. Wonderful. We got three meals over three nights from them and that's hard to argue against for fishy, fleshy value.