Let's Bake a Whole Fish! - Live Well by Raquel

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Lets bake a Whole Fish! I remember cooking my first whole fish over 25 years ago. It was for a wedding that I was catering for back in the day. The client asked for this particular dish and of course, I said yes, without really knowing how! Well, it was so much easier than I thought and everyone raved about it! Depending on the size of the fish, you could serve this to your family at home or as part of a buffet for a gathering. Once you know how, this will be your go to recipe!

Of course, Lets bake a Whole Fish recipe is Gluten Free! I love to serve with crispy roasted potatoes drizzled with a fresh herb olive oil dressing along with a rocket salad tossed with fresh pear and parmesean.

Why I Love This Recipe

I love this recipe because its healthy and delicious! And it only takes 2 minutes to prepare!

Ingredients

WHOLE FISH: I love Snapper or Barramundi from Australia. Just ask your fishmonger to clean, scale and leave the head on!
FRESH LEMON : The bigger the better!
FRESH GARLIC: Always
To Serve: Crispy Roast Potatoes with Fresh Herb Olive Oil Dressing and Rocket, Fresh Pear and Parmesean Salad

Instructions

Let’s get cooking! Preheat oven 180c
Place foil on the bench to wrap your fish. You will need enough to completely cover every part. Just like a big parcel. I usually need 4 large sheets approx 60cm each
Place your whole fish on the foil. Add chopped lemons, whole garlic, peeled. Drizzle with olive oil. Season with salt and pepper.
Wrap the fish like a big present. Ensure its completely enclosed as the steam inside will cook the fish beautifully. Place on an oven tray and cook for 1 hour (this is based on a 2.5kg fish). If your fish is smaller or larger, you will need to adjust cooking time. The best way to check is wait at least 30 minutes then with a fork, dig in to pull the fish meat. If its still transulcent, keep cooking. If its white and thick, its cooked!
Once cooked, take out of oven and slowly unwrap. Be careful as it will be steamy hot! Place on a large platter and add extra lemons and fresh parsely,

Tips And Tricks

Can I make the Whole Fish in advance?

I prefer to definitely have the whole fish prepared and wrapped in foil ready to bake. It is much nicer freshly cooked and served

Can I change this recipe to cook with Whole Salmon?

Yum!! This is one of my favourites and in my cookbook!

Can I add any other flavours?

Tghe classic of lemon and garlic is delicious! However, you could add an Asian twist by adding shallots, tamari, ginger and sesame oil

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Let’s Bake a Whole Fish!

Gluten free and delicious with simple classic flavours.

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Prep Time 10

Cook Time 1

Serves

Ingredients

2.5 kg WHOLE FISH, I love Snapper or Barramundi. Ask your fishmonger to scale and leave the head on!
2 large FRESH LEMONS, Quartered
8 cloves FRESH GARLIC, Peeled and whole
To Serve: Crispy Roast Potatoes with Fresh Herb Olive Oil Dressing and Rocket, Fresh Pear and Parmesean Salad

Instructions

Let’s get cooking! Preheat oven 180c
Place foil on the bench to wrap your fish. You will need enough to completely cover every part. Just like a big parcel. I usually need 4 large sheets approx 60cm each
Place your whole fish on the foil. Add chopped lemons, whole garlic, peeled. Drizzle with olive oil. Season with salt and pepper.
Wrap the fish like a big present. Ensure its completely enclosed as the steam inside will cook the fish beautifully. Place on an oven tray and cook for 1 hour (this is based on a 2.5kg fish). If your fish is smaller or larger, you will need to adjust cooking time. The best way to check is wait at least 30 minutes then with a fork, dig in to pull the fish meat. If its still transulcent, keep cooking. If its white and thick, its cooked!
Once cooked, take out of oven and slowly unwrap. Be careful as it will be steamy hot! Place on a large platter and add extra lemons and fresh parsely,

Nutrition

Tried this recipe?Leave a review or a star rating and let me know how it was! Use the hashtag #livewellbyraquel on Instagram so I can see your delicious creations.

Course | LUNCH, DINNER

Cuisine | Mediterranean