Classic Roasted Grouper Head with Garlic and Herbs

When you talk to a fishmonger, they often have a pile of grouper heads set aside, usually priced for a steal. Many people walk right past them, but if you enjoy the richest, most succulent meat in the entire fish, you really shouldn't. The area around the cheeks and the collar contains a unique, silky texture that you just cannot find in a standard fillet. It is the kind of dinner that requires you to slow down, pick at the bones, and enjoy the process of eating with your hands.

I first learned to cook these while visiting a small coastal town where the locals treated the head as the centerpiece of the meal. The secret is keeping the seasoning simple so you don't mask that sweet, oceanic flavor. I use plenty of garlic, a splash of white wine, and fresh lemon to cut through the richness of the meat. The smell while it roasts in the oven is incredible—like the best parts of a seaside grill. Don't be intimidated by the presentation; it's a simple, rustic meal that feels incredibly rewarding to pull out of the oven.