Why You’ll Love This Recipe
I love this recipe because it’s both elegant and easy. I don’t need complicated marinades or special equipment—just a fresh fish, a few pantry staples, and the oven. I enjoy how the citrus and herbs seep into the fish, creating a light yet deeply flavorful dish. Plus, it feels like a restaurant-quality meal while being quick enough for a weeknight dinner.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 whole fish (about 2 pounds)
2 tablespoons olive oil
1 lemon, sliced
2 cloves garlic, minced
Fresh herbs (such as parsley or dill)
Salt and pepper to taste
Directions
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I preheat my oven to 400°F (200°C).
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I clean and gut the fish if necessary.
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I rub the fish with olive oil, salt, and pepper.
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I stuff the fish with lemon slices, garlic, and herbs.
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I place the fish on a baking sheet lined with parchment paper.
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I bake for 25–30 minutes or until the fish flakes easily with a fork.
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I serve it hot with additional lemon wedges.
Servings and Timing
This recipe makes 4 servings. The prep time takes about 15 minutes, and the baking time is around 30 minutes. In total, I can have this dish ready in 45 minutes.
Variations
I sometimes switch the herbs depending on what I have—rosemary or thyme work beautifully too. If I want a touch of heat, I add a few slices of chili pepper inside the fish. For a Mediterranean twist, I tuck in olives or cherry tomatoes.
Storage/Reheating
If I have leftovers, I store the baked fish in an airtight container in the refrigerator for up to 2 days. To reheat, I gently warm it in the oven at 300°F until just heated through. I avoid microwaving, as it can dry out the fish. Cold leftovers also work well flaked into salads.
FAQs
Can I use any type of whole fish for this recipe?
Yes, I often use sea bass, snapper, or trout—any fresh, medium-sized fish works.
Do I need to scale the fish before baking?
If the fish hasn’t been scaled by the fishmonger, I scale it first for easier eating.
Can I bake more than one fish at a time?
Yes, I can bake two smaller fish side by side, just make sure they don’t overlap.
How do I know the fish is fully cooked?
I check that the flesh flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
Can I stuff the fish with vegetables?
Yes, I sometimes add sliced onions, fennel, or tomatoes inside the cavity.
What’s the best way to serve this fish?
I like serving it with roasted vegetables, rice, or a simple green salad.
Can I prepare the fish ahead of time?
Yes, I often stuff and season the fish earlier in the day, then refrigerate it until baking time.
Can I cook the fish in foil instead of parchment?
Yes, wrapping the fish in foil locks in moisture, creating a steaming effect.
Is this recipe suitable for grilling instead of baking?
Yes, I can wrap the fish in foil and grill it over medium heat for a smoky flavor.
Can I make this dish without garlic?
Of course, I sometimes skip garlic and rely on herbs and lemon for flavor.
Conclusion
Making a whole baked fish is one of my favorite ways to prepare a wholesome and satisfying meal. I enjoy how simple ingredients transform into a dish that feels comforting and fresh. With minimal effort, I get a flavorful centerpiece that always impresses at the table.
