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
Scale
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.
