Whole Baked Fish – Herb-stuffed with Garlic & Dill Butter Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Servings
4
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Calories
569 kcal
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Course
Main Course
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Cuisine
American
Whole Baked Fish – Herb-stuffed with Garlic & Dill Butter Sauce
Description
The preparation involves removing fins and making slashes on the fish to allow seasoning penetration. The cavity is seasoned with salt and pepper and filled with garlic slices, dill, parsley, and lemon slices. The fish is tied securely with kitchen string to keep the filling inside during cooking. After rubbing olive oil and seasoning the skin, the fish is baked at a high temperature until cooked through but still moist inside.
The resulting dish presents moist, tender flesh infused with aromatic herbs and tangy lemon, complemented by the rich, creamy dill garlic butter sauce. The butter sauce is made by combining softened butter with minced garlic and chopped dill, enhancing the fish's flavor and moistness.
This method suits round, thick-fleshed whole fish like snapper, bream, or sea bass. Cooking times vary with fish size. The fish can be prepared ahead, tied, and refrigerated before baking. Careful tying helps the herbs infuse better and keeps the fish intact for serving.
Ingredients
- 2 x 800g / 1.6 lb snapper scaled, gutted and cleaned (Note 1, or other whole fish, whole
- 1 1/2 tsp salt , kosher/cooking (not table salt)
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
Stuffing:
- 1/2 cup dill fresh sprigs, packed
- 1/2 cup parsley leaves, packed
- 4 garlic finely sliced, cloves
- 1 lemon , sliced (8 slices each lemon)
Dill Garlic Butter:
- 150g / 10 tbsp butter cut into cubes, unsalted
- 2 tsp garlic , finely minced
- 1 tbsp dill finely chopped, fresh
Instructions
- Preheat oven to 220°C/430°F (200°C fan). Line a tray with parchment/baking paper.
- 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).
- Slash flesh: Cut 3 slashes on each side of the fish, cutting through flesh down to the bone (see photos in post and/or video, helpful!).
- Stuff fish (Note 2): 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.
- Tie fish (Note 3): Using kitchen string make 3 ties to hold fish together.
- 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.
- Bake 20 minutes (Note 4): Place fish on prepared tray. Bake for 20 minutes or until the internal temperature is 55°C/131°F (insert 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.
- Rest: Remove from oven, transfer to serving platter and leave it to rest for 5 minutes. The internal temperature will rise to 58°C / 136.5F ("medium", ie. just-cooked and not raw at all, very juicy and moist).
- Serve with Garlic & Dill Butter Sauce on the side. Either pour over the butter just prior to serving the fish, or let everyone help themselves. See this video by Serious Eats for a concise tutorial for how to carve and serve a whole roasted fish.
Garlic & Dill Butter Sauce:
- Melted butter: Place butter in a saucepan over medium-high heat. Once melted, add garlic and cook, stirring, for 45 seconds to 1 minute until it smells ridiculously good and you're salivating!
- Add dill: Remove from heat. Stir in dill. Use per recipe.
Notes
- Use round, thick-fleshed fish such as snapper, sea bass, or bream for best results with stuffing and even cooking.
- Tying the fish with kitchen string is recommended to secure the herbs and maintain shape during baking, but is not essential.
- Cooking time depends on fish size; start checking doneness at 15 minutes for 800g fish, adjusting as needed for larger sizes.
- Fish preparation can be done a day ahead up to tying, then cover and refrigerate before baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 569 kcal
% Daily Value*
| Calories | 569cal | 28% |
| Carbohydrates | 5g | 2% |
| Protein | 42g | 84% |
| Fat | 42g | 65% |
| Saturated Fat | 22g | 110% |
| Trans Fat | 1g | 50% |
| Cholesterol | 160mg | 53% |
| Sodium | 1014mg | 42% |
| Potassium | 988mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2312IU | 46% |
| Vitamin C | 34mg | 38% |
| Calcium | 113mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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