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Whole Baked Fish with Lemon and Herbs

Whole Baked Fish with Lemon and Herbs
Prep Time
45 min
Yields
6 servings

This stunning Whole Baked Fish recipe is a light and easy main to feed a gang. Don’t be intimidated by using the whole fish, because the results when you bring it out to the table will be well worth it!

Courtesy of Amanda Riva of The Hot Plate.

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ingredients

Whole Baked Fish

2
Tbsp olive oil, divided
4
lb(s) (1.8 kg) whole fish such as Arctic char, snapper, striped bass or sea bass, cleaned and scaled
½
tsp (2 mL) each salt and pepper
¼
cup (60 mL) dry white wine
2
lemons, sliced
1
clove garlic, chopped
½
small bunch dill
½
small bunch parsley
½
small bunch mint

Yogurt and Caper Sauce

1 ¼
cups (300 mL) plain Greek yogurt
3
green onions, finely chopped
1
Tbsp (15 mL) parsley, chopped
1
Tbsp (15 mL) each dill and mint, chopped
1
Tbsp (15 mL) extra virgin olive oil
1
Tbsp (15 mL) capers, chopped
1
clove garlic, minced
2
tsp (2 mL) lemon zest
¼
tsp (1 mL) each salt and pepper
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directions

Step 1

Preheat the oven to 400°F (200°C). Line a large baking sheet with foil. Drizzle with 1 Tbsp (15 mL) olive oil.

Step 2

Pat the fish dry with paper towel. Season the inside of the fish with half of the salt and pepper.

Step 3

Transfer to the prepared baking dish. Sprinkle inside the cavity with the wine; fill with the lemon slices, garlic, dill, parsley and mint. Drizzle the outside of fish with the remaining olive oil; season with the remaining salt and pepper.

Step 4

Bake fish for 30 minutes or until registers 135°F (57°C) in thickest part of fish or just begins to flake. Let fish stand for 10 minutes before serving. Spoon over any pan juices. Serve with the Yogurt Caper Sauce.

Step 5

Combine the yogurt, green onions, parsley, dill, mint, olive oil, capers, garlic, lemon zest, salt and pepper. (Makes 1 1/2 cups.)

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