If you’re craving a stunning, flavorful centerpiece for your next dinner, look no further than the Whole Baked Herb-Stuffed Fish with Garlic & Dill Butter Sauce Recipe. This dish is a brilliant celebration of fresh herbs, tender flaky fish, and the irresistible aroma of garlic and dill in a luscious butter sauce. Cooking a whole fish might sound intimidating but trust me, it’s a surprisingly simple way to make an impressive meal that bursts with vibrant, fresh flavors sure to wow your family and friends.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role, delivering layers of flavor, moisture, and freshness that make this whole baked fish unforgettable. From the fresh herbs that fill the cavity to the luscious butter sauce that’s drizzled on at the end, these essentials come together effortlessly to create a dish that’s as beautiful as it is delicious.
- 2 whole snapper (about 1.6 lb each): Fresh, scaled, gutted, and cleaned fish provide the perfect base with tender flesh that absorbs the herb stuffing wonderfully.
- 1 1/2 tsp kosher salt: Enhances the fish’s natural flavors without overpowering the delicate meat.
- 1/2 tsp black pepper: Adds subtle spiciness and depth to both the interior and skin seasoning.
- 2 tbsp extra virgin olive oil: Creates a gorgeous golden crust while keeping the skin silky and moist.
- 1/2 cup fresh dill sprigs: A classic aromatic herb that brings a fresh, slightly grassy note perfect for seafood.
- 1/2 cup fresh parsley leaves: Bright and clean, parsley balances richer flavors and complements the dill beautifully.
- 4 garlic cloves, sliced finely: Infuses every layer with rich, savory warmth.
- 1 lemon, sliced: Adds brightness and acidity that cuts through the buttery sauce and enhances the fish’s taste.
- 150g unsalted butter, cubed: The star ingredient in the sauce, offering creamy richness and a shiny finish.
- 2 tsp finely minced garlic: Intensifies the buttery sauce’s flavor with a punch of aromatic garlic.
- 1 tbsp finely chopped fresh dill: Mixed into the butter for that signature fresh herbal kick that ties the recipe together.
How to Make Whole Baked Herb-Stuffed Fish with Garlic & Dill Butter Sauce Recipe
Step 1: Preheat the Oven and Prepare the Tray
The magic begins by heating your oven to 220°C (430°F). Line a baking tray with parchment paper to prevent sticking and make clean-up a breeze. This sets the stage for perfectly baked fish with a tender crust.
Step 2: Trim the Fish Fins
Using scissors, carefully cut all the fins off except the tail. This helps the fish cook evenly and makes for easier handling and presentation later on.
Step 3: Slash the Fish Flesh
Create three slashes on each side of the fish, cutting down to the bone. These slashes allow seasoning and heat to penetrate deeply, ensuring every bite is richly flavored and perfectly cooked.
Step 4: Stuff the Fish Cavity
Sprinkle salt and pepper inside the fish’s cavity for seasoning. Layer the garlic slices first, then stuff with fresh parsley and dill sprigs. Top with lemon slices for a zesty brightness that will gently infuse the fish from the inside out during baking.
Step 5: Tie the Fish
Use kitchen string to secure the fish in three places. This not only keeps the stuffing nestled inside but also helps the fish maintain its beautiful shape as it roasts.
Step 6: Season and Oil the Skin
Sprinkle the remaining salt and pepper evenly over the skin, including the head. Drizzle with olive oil and rub it in thoroughly, making sure it coats the slashes. This ensures a lovely crisp skin and enhances the fish’s flavors.
Step 7: Bake Until Perfect
Place the fish on your prepared tray and bake for 20 minutes. The internal temperature should reach around 55°C (131°F), or check by gently easing the flesh away from the bone—if it flakes without resistance, it’s ready. This ensures the fish is moist, tender, and just cooked through.
Step 8: Let the Fish Rest
Transfer the fish to a serving platter and allow it to rest for 5 minutes. This resting time lets the juices settle and the internal temperature to rise slightly, giving you tender, juicy results every time.
Step 9: Prepare the Garlic & Dill Butter Sauce
While the fish rests, melt the butter gently and mix in the finely minced garlic and chopped dill. This sauce is the pièce de résistance for the Whole Baked Herb-Stuffed Fish with Garlic & Dill Butter Sauce Recipe and adds a rich, fragrant finish when drizzled over.
Step 10: Serve and Enjoy
Pour the warm garlic and dill butter sauce over the fish just before serving, or serve it on the side to let everyone add as much or as little as they like. This makes the experience interactive and indulgent—plus, who says no to a buttery, herbaceous sauce?
How to Serve Whole Baked Herb-Stuffed Fish with Garlic & Dill Butter Sauce Recipe
Garnishes
For that final flourish, garnish the fish with fresh lemon wedges, extra dill sprigs, and a few whole garlic cloves roasted alongside the fish. These touches bring color and an extra dimension of fresh fragrance to the table, making your presentation as appetizing as the dish itself.
Side Dishes
Pair this elegant fish with simple sides that complement its delicate nature. Think roasted baby potatoes tossed in olive oil and rosemary, a crisp green salad with a lemon vinaigrette, or steamed asparagus for a fresh, light meal. These choices allow the main star—the fish—to shine without competition.
Creative Ways to Present
Serving your fish whole on a rustic wooden board or a large platter garnished with fresh herbs and lemon slices always wows guests. For a fun twist, place slices of the fish directly on individual plates with a drizzle of garlic and dill butter. This recipe lends itself beautifully to both casual family meals and elegant dinner parties.
Make Ahead and Storage
Storing Leftovers
Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days. Be sure to keep the garlic and dill butter sauce separate to maintain its fresh flavor and texture.
Freezing
While whole cooked fish is best enjoyed fresh, fillets from the leftovers can be frozen. Wrap them tightly in plastic wrap and place in a freezer bag for up to 1 month. Avoid freezing the butter sauce as it can separate upon thawing.
Reheating
To reheat, gently warm the fish in a low oven (around 140°C/275°F) covered loosely with foil to prevent drying out. Warm the garlic and dill butter sauce separately on the stovetop or microwave, then drizzle over right before serving.
FAQs
Can I use fish other than snapper for this recipe?
Absolutely! Other whole fish like sea bass, trout, or branzino work wonderfully with this recipe. Just ensure the fish is fresh, scaled, gutted, and of similar size for even cooking.
Do I need to tie the fish with kitchen string?
Tying helps keep the stuffing and lemon slices inside the cavity while cooking and ensures a better presentation, but if you don’t have string, you can carefully layer the stuffing and lemons to stay in place without it.
How do I know when the fish is cooked perfectly?
Look for flaky flesh that easily separates from the bone. Using a thermometer, aim for 55°C (131°F) internally before resting, when it will rise to the perfect medium doneness.
Can I prepare the butter sauce ahead of time?
Yes! You can prepare the garlic and dill butter sauce in advance and gently reheat it before serving. Just be careful not to overheat or the butter might separate.
What should I do if I don’t have fresh dill?
Fresh dill really makes this recipe shine, but if you can’t find it, frozen dill or a mix of fresh parsley and a pinch of dried dill can work as a substitute. Just use sparingly to avoid overpowering the delicate flavors.
Final Thoughts
This Whole Baked Herb-Stuffed Fish with Garlic & Dill Butter Sauce Recipe is one I love to prepare whenever I want to impress without stress. It’s a perfect balance of fresh herbs, tender fish, and rich buttery sauce that brings a little touch of elegance to any meal. Give it a go—you’ll be amazed how easy and satisfying it is to make a whole fish your new favorite dish!
Print
Whole Baked Herb-Stuffed Fish with Garlic & Dill Butter Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Halal
Description
This Whole Baked Fish recipe features a beautifully herb-stuffed snapper paired with a rich garlic and dill butter sauce. The fish is delicately scored and stuffed with fresh dill, parsley, garlic slices, and lemon, then oven-baked to juicy perfection. Served with a flavorful butter sauce on the side, it’s an impressive yet simple dish ideal for sharing a delicious, fresh seafood centerpiece.
Ingredients
Fish and Herb Stuffing
- 2 x 800g (1.6 lb) whole snapper or other whole fish, scaled, gutted and cleaned
- 1 1/2 tsp kosher/cooking salt (not table salt)
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
- 1/2 cup fresh dill sprigs, packed
- 1/2 cup parsley leaves, packed
- 4 garlic cloves, finely sliced
- 1 lemon, sliced into 8 slices
Garlic & Dill Butter Sauce
- 150g (10 tbsp) unsalted butter, cut into cubes
- 2 tsp garlic, finely minced
- 1 tbsp fresh dill, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 220°C (430°F) or 200°C (fan). Prepare a tray lined with parchment or baking paper to prevent sticking during baking.
- Trim Fins: Use kitchen scissors to carefully cut off all fins from the fish except the tail. Remove side fins, back fin, and underside fins for easier handling and even cooking.
- Slash Flesh: Make three diagonal slashes on each side of the fish, cutting down to the bone. These slashes allow seasoning and heat to penetrate for thorough cooking.
- Stuff Fish: Lightly season the cavity of the fish with salt and pepper. Place the sliced garlic inside, then stuff with fresh parsley and dill sprigs. Layer lemon slices on top of the herbs inside the cavity for bright citrus aroma.
- Tie Fish: Use kitchen string to secure the fish by tying it at three places to keep the herb stuffing in place and maintain shape while baking.
- Season Skin: Sprinkle remaining salt and pepper evenly over both sides of the fish, including the head. Drizzle olive oil on the skin and rub it thoroughly, also massaging into the slashes you made earlier.
- Bake Fish: Place the prepared fish on the lined tray and bake in the preheated oven for 20 minutes. Check doneness by inserting a thermometer into the thickest part (target internal temp 55°C / 131°F) or by gently prising meat away from the spine; it should flake easily when done.
- Rest: Remove the fish from the oven and transfer to a serving platter. Let it rest for 5 minutes to allow internal temperature to rise slightly to about 58°C (136.5°F), ensuring juicy, moist flesh.
- Prepare Sauce and Serve: Serve the whole baked fish with the garlic & dill butter sauce on the side. Spoon the melted butter over the fish just before serving or allow guests to add to their liking. For carving, slice along the slashes and serve fillets from the bone.
- Garlic & Dill Butter Sauce Preparation: While the fish rests, melt butter gently in a small saucepan. Stir in finely minced garlic and chopped fresh dill until fragrant and well combined. Keep warm and serve alongside the fish.
Notes
- Use a whole fish around 800g (1.6 lb) each for even cooking and easy serving for four people.
- Cutting slashes into the fish allows flavors to penetrate and ensures even cooking.
- Tying the fish helps keep the herb stuffing intact and maintains an attractive shape.
- Checking internal temperature with a thermometer ensures perfectly cooked fish without overcooking.
- Resting the fish after baking allows juices to redistribute, resulting in moist and tender flesh.
- The garlic & dill butter sauce complements the baked fish with richness and fresh herbal flavor.
