Whole Baked Fish – Herb-stuffed with Garlic & Dill Butter Sauce

Whole Baked Fish – Herb-stuffed with Garlic & Dill Butter Sauce

This 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.

Whole Baked Fish – Herb-stuffed with Garlic & Dill Butter Sauce

Meaghan South
Servings

4

Prep Time

20 mins

Cook Time

20 mins

Category

Mains

Source URL

https://www.meaghansouth.com/blog/whole-baked-fish-herb-stuffed-with-garlic-dill-butter-sauce

Article URL

https://meaghansouthvitalityshop.com.au/blogs/news/whole-baked-fish-herb-stuffed-with-garlic-and-dill-butter-sauce

This 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)
  • 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 220C, 200C fan. Line a tray with baking paper.
  2. Trim fins: Cut all fins off the fish using scissors (both side fins and the fins on the back and underside, 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. Scatter with garlic slices, then stuff with parsley and dill. Layer lemons on top of the herbs.
  5. Tie fish: Using kitchen string, make 3 ties to hold the fish together.
  6. Season skin: Sprinkle remaining salt and pepper on the skin (both sides), including a bit on the head. Drizzle with olive oil and rub all over, including in the slashes.
  7. Bake for 20 minutes or until the internal temperature is 55C (in the thickest part, not against the bone). Alternatively, prise a bit of meat away from the spine at a slit - if it flakes without resistance, it's done.
  8. Rest: Remove from oven, transfer to a serving platter and rest for 5 minutes (the internal temperature rises to 58C).
  9. Serve with the Garlic & Dill Butter Sauce and vegetables or salad. To make the sauce, heat the butter, minced garlic and chopped dill for a few minutes. Pour over the fish just before serving or let everyone help themselves.
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