Time: 40 min.
Complexity: easily
Servings: 4

Whole baked fish is an incredibly simple way to prepare a festive dish with minimal fuss. Simply fill the cleaned and gutted fish with bunches of herbs and lemon slices, close the cavities with skewers, and bake in a well-heated pan until the fish is golden brown on the outside and juicy and flavorful on the inside. Sea bass or sea bream work best in this recipe, and for the filling, use fresh parsley, thyme, and oregano.

Ingredients:

• 4 sea bass or dorado, scaled and gutted (350-400 g each)
• 2 lemons, sliced ​​into thin rounds
• 1 bunch of fresh thyme
• 1 bunch fresh oregano
• Half a bunch of fresh parsley
• 1/4 cup olive oil
• Additionally: 4 skewers of 30 cm each.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

dorado, lemon, thyme, oregano

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Preparation:

Step 1
• Preheat oven to 450°F (245°C). Place a large ovenproof skillet or baking sheet on the bottom rack.
Step 2
• Sprinkle the fish cavities with salt and black pepper. Place 2-3 lemon slices and a few sprigs of thyme, oregano, and parsley in each fish cavity. Simply fill the cavities with as many lemon slices and herbs as will fit.
Step 3
• Now comes the fun part! Close the cavity of each fish by piercing the skin with a skewer. Pinch the skin together, tucking the herbs inside, and push the skewer up and down through the skin to seal the cavity. The skewer will remain inside while the fish bakes. Sprinkle the outside with salt and black pepper. Rub each fish with olive oil.
Step 4
• Carefully remove the preheated pan from the oven and carefully place the fish in it. You should hear a sizzling sound—that means you're doing it right! Return the pan to the oven and bake the fish for 15 minutes.
Step 5
• Remove the fish from the oven and let it rest for 2 minutes. Carefully remove the skewers and arrange the fish (including the filling) on ​​large plates. When serving, remind guests about the bones in the fish.

Votes: 1

Author of the recipe - Amanda Freitag is an American chef, restaurant owner, and the star of cooking television shows.