Description
Feel confident making a baked whole fish with these simple instructions. See for yourself just how easy it is to serve a flavourful dinner!
Ingredients
- 2 Large Whole Fishes
- 1 Tablespoon Softened Butter
- 1 head Garlic, 2 Cloves Minced And The Rest Left Whole
- 1 Tablespoon Chopped Rosemary Plus Extra Sprigs For Stuffing
- 1 Tablespoon Thyme Leaves Plus Extra Sprigs For Baking
- Salt And Pepper
- 1 Lemon, Sliced And Then Cut Into Triangles
- Olive Oil
- FOR THE SALSA:
- 4 Large Sun-dried Tomatoes, Chopped
- 1 Tablespoon Capers, Chopped
- 2 Tablespoons Green Olives, Stoned And Chopped
- 1 Handful Parsley Leaves, Chopped
- Olive Oil
Preparation
If the fish hasn’t been gutted and scaled, do so.
Heat oven to 400°F (200°C). Prepare a roasting tin.
Mix butter, 2 minced garlic cloves, chopped rosemary and chopped thyme very well. Season well with salt and pepper.
Spoon the compound butter into the fish cavities. Stuff the inside of the fish with lemon triangles (you will probably not be able to fit all of them into your fishes) and rosemary sprigs. Drizzle the fish with olive oil and sprinkle with salt. You can slash the fish two to three times if you like.
Place the fish in the prepared tin, along with the extra thyme, garlic and remaining lemon slices. Bake for 20–25 minutes (a large sea bream takes about 25 minutes, branzino is probably ready after 20).
In the meantime, mix the chopped tomatoes, capers, olives and parsley. Add enough olive oil to create a nicely dispersed condiment. Serve with the hot fish.
