Whole Roasted Fish

white serving platter with 2 cooked whole fish stuffed with fresh thyme and lemon slices and garnished with red onion and a drizzle of olive oil

Whole fish, seasoned with fish seasoning, and stuffed with slices of fresh lemon, garlic and a few sprigs of thyme, before being placed into a searingly hot oven to roast. The result, beautifully cooked fish with a delicious crispy skin.

Course Main Course

Cuisine American

Keyword how to cook a whole fish, oven roasted fish, whole roasted fish

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 482kcal

Author Tanya

Ingredients

2 whole fish (such as red snapper, sea bass or trout) gutted and scaled, about 1 lb each
1 tablespoon olive oil
2.5 teaspoon fish seasoning
3-4 sprigs fresh herbs (such as thyme or rosemary)
2 cloves garlic sliced
1 lemon sliced

Instructions

Preheat the oven to 425°F (220°C).
Rinse the fish under cold water and pat it dry with paper towels.
Make 3-4 diagonal cuts on both sides of the fish to help it cook more evenly and to allow the flavors to penetrate into the fish.
Rub the fish with olive oil and season it inside and out with fish seasoning.
Stuff the cavity of the fish with sliced lemon, garlic and fresh herbs.
Place the fish on a baking sheet, or sheet lined with parchment paper.
Bake the fish in the oven for 25-27 minutes, or until the internal temperature reaches 145°F (63°C). The cooking time may vary depending on the size of the fish.
Once cooked, remove the fish from the oven and let it rest for a few minutes before serving.
Serve the fish on a platter, garnished with fresh herbs and lemon wedges if desired.

Notes

Feel free to add other flavors using different herbs, seasonings, or spices.
Additionally, you can bake your fish with vegetables. Lay the vegetables on the base of your baking sheet and place the fish on top.

Nutrition