Welcome to Live Well by Raquel, where I share easy and wholesome recipes to nourish your body and mind.
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
Let’s Bake a Whole Fish!
Gluten free and delicious with simple classic flavours.
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
Serving: 1bowl | Calories: 416kcal | Carbohydrates: 5g | Protein: 84g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 208mg | Sodium: 218mg | Potassium: 1324mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 20mg | Calcium: 58mg | Iron: 3mg
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.
