gtr > wrote:

> Any guidance regarding approaches to whole-fish are appreciated. We
> have no worries about actually EATing a whole fish...

Oven-roasting/baking a whole fish, once it is cleaned, is about the
easiest thing one can do with fish. Paint the fish inside and out with
olive oil, salt and pepper, also inside and out, stuff the cavity with
herbs of your choice, for example rosemary or thyme, and roast/bake on a
rack at about 200°C/400°F. The time needed will depend on the
size/thickness of the fish. For example, a normal-sized dorade
(gilthead bream), a wonderful fish for this treatment, will need about
20 minutes. Done.

Victor