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Simple Fish Recipe: Whole Baked Fish
Prep time:15 mins- Cook time:60 mins
Servings:6
This simple fish recipe is just what you’ll need for a low-fuss meal on Good Friday, or at any time of the year!
Serving fish for Easter is a tradition for many households and nothing is easier than baking a whole fish to feed the whole family. A very simple dish that tastes absolutely delicious – just throw it in the oven and let it be one less thing to think about.
One of this years new Easter inspired recipes, more available for members on the Online Programme.
Nutrition facts(per serving)
Calories202
Protein33.5g
Fibre0.1g
Carbs0.4g
Fat7.2g
Ingredients
- 2.4kg whole white fish, descaled and gutted (see Notes)
- 2 tbsp olive oil
- 3 spring onion, roughly chopped
- 2 lemons, sliced
- salt and pepper
Instructions
- Preheat the oven to fan forced 200°C/220°C/450°F/Gas mark 7.
- Pat the fish dry inside the cavity and out with some paper towel.
- Lay 2-3 sheets of tin foil over a large baking tray (long enough to be able to wrap the fish). Place two sheets of baking paper in the tin foil (enough to wrap the fish).
- Place the fish in the middle and fill the cavity with spring onion, and half the lemon slices. Drizzle the fish with olive oil and sprinkle over some salt and pepper. Place the remaining lemon slices on top.
- Fold the paper over the fish to create a pocket - tuck it in, and then gather the tin foil to wrap the fish - fold the edges over and make sure they’re sealed.
- Bake the fish for 50 minutes and gently open the foil - checking to see if the fish is cooked through (poke a knife into the flesh around the neck to see if it’s white and flaking). If not yet cooked, cover and seal back up, return to the oven for 5-10 minutes.
- Once cooked, remove from oven and release the foil from the edges - allow to rest for 5 minutes before serving with your choice of side dishes.
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Notes
- We used a red emperor for this recipe. But you could use a snapper or cod too - ask your local fishmonger for the best available within your price range. Alternatively, you could use a smaller fish - you’ll need about 400-500g per person and the cook time would be considerably less.
- Weight of the fish is prior to descaling and gutting. The total flesh weight after the removal of bones, guts, etc equates to approximately 1-1.1kg.
- Serve with a crunchy green salad or steamed low calorie non-starchy vegetables.
