Roast Whole Fish
A whole fish rubbed with oil, stuffed with lemon, garlic, and fresh herbs, then roasted hot and fast until perfectly cooked. Simple, impressive, and ready in 20 minutes.
Ingredients
- 1 whole fish (sea bass, snapper, bream, or similar), scaled, fins removed, head off, and gutted
- High smoke-point oil (vegetable, avocado, or similar)
- 1/2 lemon, thinly sliced
- 4-5 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 3-4 cloves garlic, sliced
- Garlic salt
- Black pepper
Instructions
- Preheat oven to 450°F.
- Rinse the fish thoroughly and pat completely dry with paper towels.
- Using a sharp knife, cut a series of diagonal slits about an inch apart along both sides of the body.
- Rub the fish all over with a good glug of high smoke-point oil.
- Stuff the cavity with the lemon slices, thyme, rosemary, and garlic.
- Season the outside of the fish generously with garlic salt and black pepper, working it into the slits.
- Place on a baking tray lined with parchment paper.
- Roast for approximately 20 minutes, until the internal temperature reaches 145°F and the flesh flakes easily when tested with a fork.
Notes
- Dry the fish: Patting the fish completely dry is the key to crispy skin. Any moisture will steam rather than roast.
- High smoke-point oil: Avoid olive oil here as the oven is very hot — use vegetable, avocado, or grapeseed oil.
- Doneness: Fish is ready when it reaches 145°F internally, or when the flesh is opaque and flakes easily at the thickest part.
- Serve with: Couscous salad (also on this site) or a simple green salad and crusty bread.
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