Whole Roast Fish with Lemon & Herbs | Easy Gourmet Recipe
There's something truly special about presenting a whole roasted fish at the dinner table. It’s a centerpiece that speaks of gourmet cooking, yet the process is surprisingly simple and foolproof. This recipe for Whole Roast Fish with Lemon and Herbs is designed to deliver incredibly moist, flaky flesh and wonderfully crispy skin every time. The bright, aromatic flavors of fresh lemon, garlic, and herbs penetrate the fish, creating a healthy and deeply satisfying dish that's perfect for a weeknight dinner or for impressing guests. With your trusty Sharp Blades boning knife and a few simple techniques, you'll unlock a world of flavor.
Yield: 2-3 servings
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes
Ingredients
1 whole fish (such as Sea Bass, Branzino, or Snapper), 1.5 - 2 lbs (700-900g), cleaned and scaled
2 tablespoons extra virgin olive oil, divided
1 large lemon, thinly sliced
1 small bunch fresh herbs (rosemary, thyme, and/or parsley)
3 cloves garlic, thinly sliced
Salt and freshly ground black pepper
For serving: Additional lemon wedges and fresh chopped parsley.
Necessary Utensils (The Sharp Blades Advantage)
A sharp Boning Knife or Flexible Filleting Knife (essential for scoring the skin and checking doneness)
A sturdy Chef's Knife (for prepping lemons and herbs)
Parchment paper
Large baking sheet or roasting pan
Kitchen twine (optional, for tying the fish)
Detailed Preparation Instructions
Preheat and Prep:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Fish:
Pat the fish completely dry inside and out with paper towels. This is the secret to crispy skin. Using your Sharp Blades Boning Knife, make 3-4 diagonal slashes, about ½-inch deep, on each side of the fish. This allows heat to penetrate and the flavors to seep in.
Season Generously:
Drizzle about one tablespoon of olive oil all over the outside of the fish and inside the cavity. Rub it in evenly. Season the inside and outside liberally with salt and pepper, making sure to get the seasoning into the slashes you made.
Stuff with Aromatics:
Stuff the cavity of the fish with the lemon slices, fresh herb sprigs, and sliced garlic. Don't be shy—pack it in! For a extra-professional touch, you can tie the fish with kitchen twine in 2-3 places to help it hold its shape.
Roast to Perfection:
Place the stuffed fish on the prepared baking sheet. Drizzle with the remaining tablespoon of olive oil. Roast in the preheated oven for 25-30 minutes. The fish is done when the flesh is opaque, flaky, and pulls away easily from the bone. You can check by inserting the tip of your boning knife into the thickest part of the fish; the flesh should offer no resistance.
Rest and Serve:
Carefully remove the fish from the oven. Let it rest for 5 minutes. This allows the juices to redistribute, ensuring every bite is moist. Garnish with fresh chopped parsley and serve immediately with extra lemon wedges on the side.
Nutritional Info (Per Serving)
Calories: ~215
Carbs: 2g
Protein: 34g
Fat: 8g
Fiber: 1g
Sugar: 0g
Note: Nutritional information is an estimate and can vary based on the specific type and size of fish used.
Pro Tip for the Perfect Roast
For an extra layer of flavor and to keep the fish incredibly moist, create a "bed" of sliced onions, fennel, or additional lemon slices on the parchment paper and place the fish on top before roasting. The vegetables will steam and caramelize, infusing the fish from below and preventing it from sticking.
