Baking whole fish easier, tastier than steaming it

The Chinese like to feature whole steamed fish on the menu of their New Year's feasts. Said to signify togetherness, abundance and long life, it's a dish with symbolism that is as important as taste. Indeed, you're supposed to leave the bones, head and tail intact, a way to help ensure that the new year will be a winner from beginning to end.

When buying fish, many Western cooks tend to opt for the ease of fillets. The prospect of buying, prepping and deboning a whole fish might seem not just novel, but also daunting.

So here I propose baking your whole fish rather than steaming it, and wrapping it in foil to keep it moist. It's much easier to cook it this way. It also has the added benefit of creating an instant sauce.