In the Kitchen: Roasted Whole Fish

Chef Joshua Riazi from the Genesis Center Culinary Institute joins the Rhode Show to show us how to make Roasted Whole Fish with Middle Eastern flavors and an Aromatic Salad.  He is joined by Kate Masury, Program Manager at Eating with the Ecosystem which strives to promote a place-based approach to sustaining New England’s wild seafood.


  • Whole fish
  • 1 clove Garlic
  • Olive oil and salt to taste

   For the Salad of aromatics:

  • 1 bunch assorted Herbs (dill, parsley, tarragon)
  • 1/2 bunch Scallions, sliced
  • 1/2 Red onion, sliced

   For the Dressing:

  • 1/4 cup Olive oil
  • 2 T Vinegar
  • 1 tsp Grated red onion
  • 1 Citrus fruit juiced (lemon or lime)
  • 1 tsp Harissa (prepared)
  • Salt and pepper to taste

   For the Fried chickpeas:

  • 4 cups Chickpeas, cooked, drained, and dried
  • 1/4 cup Olive oil
  • 1/3 cup Harissa (prepared)

Watch the above video to see how it all comes together.