So with this book, the Necronomnomnom, I actually bought it mainly for this dish. I had bought some whole fish that I was going to use for an episode for this show, but I never got around to looking for a recipe to make something with them. But, when I found this book, the first page that I flipped to was the page for this recipe. So, I was immediately intrigued by it. Then, I thought about how the recipes in it would be fun to do for the month of October and so I bought the book.
One thing that I enjoy about this book is that it has two different versions of each recipe. One version is written in a Lovecraftian style with the other serving as a translation. For example, for this recipe, the instructions were written kinda in a poetic incantation that describes the recipe making reference to the source material whereas the other version is more plainly written.
In terms of eating this meal, one thing you want to be careful of is the bones. I find it easiest to remove the bones before serving to minimize the choking hazard. One way that I like doing this is by grabbing the tail of the fish and just pulling the bones and spine up from the meat. There are a few other bones, but that should take care of most of them.
Also, this dish is apparently inspired by HP Lovecraft’s creature called the Fisher from Outside, which is this weird Single eyed, Single footed, Winged creature, which I guess kinda bears resemblance to a fish if you squint hard enough. But I definitely think it’s a good substitute if you are unable to find these demon birds from deep space.
Ingredients:
- 2 large whole snapper fish, cleaned and gutted [Substitute: Tilapia]
- Seasoning:
- 15 large garlic cloves
- Pinch of salt, plus more to taste
- 2 teaspoons ground cumin
- 2 teaspoon ground coriander
- 1 teaspoon black pepper
- 1 teaspoon ground sumac [Substitute: Za’atar seasoning or Lemon pepper seasoning mixed with Paprika]
- For stuffing and surrounding the fish:
- 1/2 cup chopped fresh dill
- 4 bell peppers, different colors
- 2 large tomatoes
- 2 medium red onions
- Olive oil, for the pan and for drizzling
- 2 lemons
Step 1: Preheat Oven to 425°F
In terms of prep, first preheat the oven to 425°F. Then, while we wait, we’ll prepare the vegetables by cutting them up into rounds
Step 2: Chop Vegetables Up
To cut the bell peppers, first cut the top off and then remove the core by cutting around it. Then, cut the bell pepper into rings.
For the leftover parts, dice it up and put it in a bowl. These will be used for stuffing the fish. Similarly, cut the tomatoes into circles and dice the leftovers as well. And then cut the red onions in a similar fashion.
You will also want to chop up some dill and throw it in with the chopped up vegetables.
In addition, you will also want to mince up some garlic now.
Step 3: Pat Dry & Cut Slits into Fish & Cut Open Stomach Cavity
Once that’s done, you want to grab your fish and pat it dry. And then with a knife, make a slit on each side of each fish.
If you are having trouble cutting, I recommend sharpening your knife. If you don’t have a sharpener, one trick I’ve learned is to use the underneath of a ceramic plate and use that to sharpen it.
Also we need to cut into the stomach, so make sure to have your knife as sharp as possible before doing this step.
Step 4: Add Seasoning to Slits & Inside of Fish
Once the cutting is done, mix some salt with the garlic cloves and stuff the slits and coat the insides with this mix.
Next, we’ll mix together the spice mix by combining the cumin, coriander, salt, pepper, and sumac (or substitutes).
Once that’s ready, use about three-quarters of it to season both sides of each fish, pushing the spices into the slits and on the insides as well.
Step 5: Stuff Fish w/ Vegetables & Season Vegetable Rings w/ Rest of Seasoning
Next, grab your sheet pan and lightly oil it. Then, grab your fish and take your vegetable mix and stuff as much as possible into the fish.
Then, grab your vegetable circles and surround the fish. And season them with the remaining spice mix and some more salt as well.
Then, drizzle everything with more olive oil.
Step 6: Bake Fish & Vegetables for 25 Minutes
Your oven should be ready by now, so when everything’s ready, place the baking sheet on the lower rack of the oven and roast for 25 minutes until the fish flakes.
Step 7: Remove from Oven & Serve on Platter w/ Fresh Lemon Juice/Slices
Once that’s done, you’ll want to transfer the fish to a serving platter and squeeze some lemon juice all over it. And with that, your Fishes From Outside are ready to eat.