Thread: Baked Sheepshead

If you have never baked whole sheepshead, you need to. Some of the best tasting fish out there.

Take one nice size sheepshead (2-4#) and scale & gut, remove the gills but leave the head on. There is a pile of meat on the head!
Pre-heat oven to 425.
Make diagonal slices in fish, on both sides. Sprinkle inside and outside with Salt & Pepper. Use more than you think!
Place on a raised wire wrack on a foil covered baking sheet.
Bake in oven until just don't, about 10-15 minutes, don't over cook.
Enjoy!

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I never refuse a new cooking method without trying it. It sounds like the beauty of this one is that you get to appreciate the true flavor of the sheephead. I love cooking fish because there are so many different ways to do it. I eat some kind of fish 4 to 6 times a week. One question: Have you ever tried rubbing the fish with extra virgin olive oil before applying the salt and pepper?

I have not tried olive oil, may give that a try. Thanks!

Since it is scaled, olive oil may keep the skin more moist than you're used to.
Salt & pepper should stick well to just the wet skin (with water) too.

BTW, how do you 'get over' it looking back at you ;-) LOL

I never had a problem eating whole fish like that. Usually its the lady of the house who doesn't like that kinda stuff.
But mine definitely no problems, she fusses if I cut off or throw the heads away! She makes a great fish head soup, simmer in some dashi stock and a little miso paste, its good stuff. It is amazing the amount of meat on a fish head, especially a large one like a nice spec or redfish.

Sounds like a good woman to me !!!!!!!!!!!!!