Whole Baked Fish with Garlic and Dill Butter
Whole snapper is stuffed with lemon, garlic, parsley, and dill, then roasted and served with a warm garlic-dill butter sauce.
By Cookin' Kitchen
- Total: 35 minutes
- Servings: 4 servings
Recipe
Whole Baked Fish with Garlic and Dill Butter
Whole snapper is stuffed with lemon, garlic, parsley, and dill, then roasted and served with a warm garlic-dill butter sauce.
Cookin' · https://cookin.club/recipes/whole-baked-fish-with-garlic-and-dill-butter
- Prep
- 10 minutes
- Cook
- 20 minutes
- Rest
- 5 minutes
- Total
- 35 minutes
- Servings
- 4
Ingredients
For 4 servings
Fish and seasoning
Stuffing
Garlic and dill butter sauce
Instructions
Roast the fish
Step 1: Heat the oven to 220°C/430°F (200°C fan). Line a baking tray with parchment paper.
Step 2: Using scissors, trim the fins from the sides, back, and underside of each fish, leaving the tail intact.
Step 3: Cut three slashes on each side of each fish, cutting through the flesh down to the bone.
Step 4: Sprinkle a little salt and pepper inside each fish cavity. Add the sliced garlic, then stuff the cavities with parsley and dill. Layer the lemon slices on top of the herbs.
Step 5: Tie each fish in three places with kitchen string to hold it together.
Step 6: Sprinkle the remaining salt and pepper over both sides of the fish, including a little on the heads. Drizzle with olive oil and rub it over the fish, including inside the slashes.
Step 7: Set the fish on the prepared tray. Bake for 20 minutes, or until the thickest part reaches 55°C/131°F. Insert a thermometer into the thickest part without touching the bone. Alternatively, gently use a small knife at a cut to ease some flesh away from the spine; if it flakes away without resistance, the fish is done.
Tip: The stated baking time is for an individual 800 g fish.
Step 8: Remove the fish from the oven, transfer it to a serving platter, and rest for 5 minutes. The internal temperature will rise to about 58°C/136.5°F.
Step 9: Serve with the garlic and dill butter sauce on the side. Pour it over the fish just before serving, or let everyone serve themselves.
Garlic and dill butter sauce
Step 10: Put the butter in a saucepan over medium-high heat. Once melted, add the garlic and cook, stirring, for 45 seconds to 1 minute.
Step 11: Remove the saucepan from the heat and stir in the dill. Serve with the fish.
Notes
Choosing and preparing the fish
Snapper is used here, but other whole fish can work. Round fish with large, relatively flat fillets are easier to stuff and cook. Ask the fishmonger to scale, gut, and clean the fish.
Make-ahead
Prepare the fish through tying, then place it on the tray, cover, and refrigerate until the next day. Season the skin with salt and oil just before baking.
The stated 20-minute bake time is for an individual 800 g fish. Check larger fish from 15 minutes onward and continue checking every few minutes.
Nutrition per serving
- Calories
- 569 kcal
- Fat
- 42 g
- Saturated fat
- 22 g
- Carbohydrates
- 5 g
- Sugar
- 1 g
- Fiber
- 1 g
- Protein
- 42 g
- Sodium
- 1,014 mg
- Cholesterol
- 160 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Roast whole fish with lemon, garlic, parsley, and dill tucked into the cavity, then serve it with a buttery garlic-dill sauce. This recipe uses two whole snapper and makes four servings.
The fish is ready when it reaches 55°C/131°F at its thickest point, or when the flesh flakes easily from the bone. Let it rest for five minutes before serving.
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