Whole Baked Fish

Whole baked fish is a simple yet stunning dish where a whole fish is roasted with herbs, lemon, and garlic. It’s flavorful, juicy, and presents beautifully—perfect for both casual dinners and elegant entertaining.

Why You’ll Love This Recipe

• Moist and tender flesh thanks to whole roasting
• Infused with natural flavor from herbs and lemon
• Impressive presentation with minimal effort
• Easy to prepare and highly customizable
• Healthy and naturally gluten-free
• Quick cooking time for a complete meal
• Works with a variety of fish types
• Minimal ingredients for maximum flavor
• Delicious with just a drizzle of olive oil
• Perfect for both weeknights and dinner parties

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 whole fish (such as snapper, branzino, or sea bass), cleaned and scaled
• Olive oil
• Salt and black pepper
• Fresh lemon slices
• Garlic cloves
• Fresh herbs (such as thyme, parsley, or dill)
• Optional: onion slices, cherry tomatoes, capers

Directions

this recipe

1. Preheat your oven to 400°F (200°C).
2. Rinse the fish and pat dry. Score the skin with diagonal slashes.
3. Season the fish inside and out with salt and pepper.
4. Stuff the cavity with lemon slices, garlic, and fresh herbs.
5. Drizzle with olive oil and place on a lined baking sheet or in a baking dish.
6. Bake for 20–25 minutes, depending on the size of the fish, until the flesh is opaque and flakes easily.
7. Remove from the oven, rest for a few minutes, and serve with extra lemon and herbs.

Servings and timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 30–35 minutes

Variations

• Use Asian flavors with ginger, soy, and scallions
• Add Mediterranean ingredients like olives, capers, and cherry tomatoes
• Bake in parchment or foil for extra moisture
• Include vegetables like zucchini or fennel in the baking dish
• Try with a garlic and herb butter baste

Storage/reheating

• Store leftovers in an airtight container for up to 2 days in the fridge
• Reheat gently in a low oven or enjoy cold in salads
• Do not freeze cooked whole fish—texture will suffer
• Leftover fish can be flaked and added to pasta, rice bowls, or wraps

FAQs

What type of fish is best for baking whole?

Snapper, branzino, trout, or sea bass are great options due to their mild flavor and firm texture.

Should I remove the head and tail?

Not necessary. Keeping them adds to presentation and helps retain moisture.

Do I need to scale the fish?

Yes, ask your fishmonger to do it or use a fish scaler at home.

How do I know when the fish is done?

The flesh should flake easily and be opaque. Internal temperature should be around 135°F (57°C).

Can I bake fish with the skin on?

Yes, leave the skin on—it helps retain moisture and peels off easily after cooking.

Should I cover the fish while baking?

No, unless you’re baking in foil or parchment. Uncovered baking helps crisp the skin slightly.

Can I stuff the fish with other things?

Yes! Try onions, fennel, cherry tomatoes, or citrus fruits for different flavor profiles.

Is it okay to eat the skin?

Yes, if it’s properly cleaned and crisped—though it’s a matter of personal preference.

What’s a good sauce to serve with it?

Try a simple lemon-butter sauce, garlic-herb butter, or chimichurri for extra flavor.

Can I use frozen whole fish?

Yes, just make sure it’s fully thawed and patted dry before baking.

Conclusion

Whole baked fish is a delicious, healthy, and visually impressive meal that’s much easier to prepare than it looks. With simple ingredients and versatile flavor options, it’s a great way to enjoy fresh seafood at home. Serve it hot off the oven with your favorite sides, and enjoy a restaurant-quality dish with minimal effort.

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