Whole Baked Fish with Herbs and Garlic Dill Butter

Name: Whole Baked Fish with Herbs and Garlic Dill Butter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 whole snapper or other whole fish; 1/2 cup fresh parsley leaves; 9 tbsp fresh dill; 4 clove garlic; 1 lemon; 150 g unsalted butter; 2 tbsp extra-virgin olive oil; 1 1/2 tsp salt; 1/2 tsp black pepper

This whole baked fish is stuffed with fresh herbs, lemon, and garlic, then roasted until tender and juicy. A warm garlic dill butter sauce adds rich flavor and makes this impressive seafood dinner surprisingly simple to serve.

Servings4 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

whole snapper or other whole fish
2
fresh parsley leaves
0.5 cup
fresh dill
9 tbsp
garlic
4 clove
lemon
1
unsalted butter
150 g
extra-virgin olive oil
2 tbsp
salt
0.5 tsp
black pepper
0.5 tsp

Step-by-Step Instructions

Heat the oven to 430°F (220°C), or 400°F (200°C) for a fan oven. Line a large baking tray with parchment paper.

Pat the cleaned fish dry. Use kitchen scissors to remove the side, back, and belly fins, leaving the tail intact.

With a sharp knife, cut 3 deep slashes into each side of the fish, slicing through the flesh almost to the bone. This helps the seasoning penetrate and promotes even cooking.

Season the cavity lightly with some of the salt and pepper. Thinly slice 2 garlic cloves and scatter them inside, then fill the cavity with the parsley, most of the dill, and the lemon slices.

Tie each fish with kitchen twine in 3 places to keep the herbs and lemon tucked inside while it bakes.

Season both sides of the fish, including the head and the slashes, with the remaining salt and pepper. Drizzle with olive oil and rub it over the skin and into the cuts.