Whole Baked Fish – Herb-stuffed with Garlic & Dill Butter Sauce
Mar 27, 2022This recipe is a favourite in our home - it's a simple, delicious and cost effective way to eat quality fish. And remember to store the bones in the freezer till you have enough to make stock.
Ingredients
2 x 800g whole snapper or other whole fish (scaled, gutted and cleaned - ask your fish monger to do it)
1 1/2 tsp sea 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 rounds
150g organic butter, cut into cubes
2 tsp garlic, finely minced
1 tbsp fresh dill, finely chopped
Directions
1. Preheat oven to 220°C, 200°C fan. Line a tray with parchment/baking paper.
2. Trim fins: Cut all fins off the fish using scissors – both fins on the side, and the fins on the back and underside of the fish (but not the tail).
3. Slash flesh: Cut 3 slashes on each side of the fish, cutting through the flesh down to the bone
4. Stuff fish: Sprinkle a bit of salt and pepper inside the cavity of the fish. Scatter the cavity with garlic slices, then stuff with parsley and dill. Layer lemons on top of herbs.
5. Tie fish: Using kitchen strings make 3 ties to hold fish together.
6. Season skin: Sprinkle remaining salt and pepper on the skin (both sides), including a bit on the head of the fish. Then drizzle with olive oil. Rub all over the fish, including in the slashes.
7. Bake 20 minutes: Place fish on prepared tray. Bake for 20 minutes or until the internal temperature is 55°C (insert the thermometer in the thickest part of the fish, not against the bone). Alternatively, use a small knife at one of the cut slits in the fish to prise a bit of meat gently away from the spine. If it flakes away from the bone without resistance, it's done.
8. Rest: Remove from oven, transfer to a serving platter and leave it to rest for 5 minutes. The internal temperature will rise to 58°C ("medium", ie. just-cooked and not raw at all, very juicy and moist).
9. Serve with Garlic & Dill Butter Sauce on the side and vegetables or salad. To make the sauce, heat butter, minced garlic and chopped dill for a few minutes. Either pour over the butter just prior to serving the fish or let everyone help themselves.
Thanks to Recipe Tin Eats for the recipe.
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