Whole Roasted Fish
About
Prep Time:
15 minutes
cook time:
25 minutes
serves:
6 - 8
This recipe sits within the Mediterranean Gathering menu from The Dinner Party Guide — designed so every dish works together.
The full guide includes the complete menu, a consolidated shopping list, wine pairings, and a step-by-step cooking timeline to keep everything on track.
Explore the full guide here.
ingredients:
1 whole fish (600g–1kg), cleaned and scaled (Snapper, Sea Bass, Trout, etc.)
2–3 garlic cloves, thinly sliced
1 lemon, thinly sliced
A few sprigs of fresh herbs (thyme, parsley, dill, oregano)
Flakey sea salt
Extra virgin olive oil
110g capers
1 tbsp butter
Preparation:
Preheat oven to 180°C. Rinse and pat dry the fish. Season the cavity with salt
Stuff the fish cavity with lemon slices, garlic, and herbs. Rub the outside with olive oil and additional salt
Place the fish on a lined baking tray or dish. Drizzle with a bit more olive oil
Bake: Roast for 20–25 minutes (fish is done when it reaches 60-63°C internally) until the flesh is opaque and flakes easily near the bone. For larger fish (900g–1kg), add ~5–8 mins
Fry the capers in butter until the split, pour over the top of the fish to serve
