Whole Baked Fish
Whole Baked Fish - Image 2

Whole Baked Fish

There are many ways to cook a whole fish, including steaming, barbecuing, poaching, pan-frying, and baking. This baked fish recipe is an easy place to start. Choose a fish size that suits your household. When feeding four people for two nights in a row, we buy a 2 kg fish or two 1.5 kg fish. The method is the same no matter the size – you just need to adjust the cooking time.

The night after we have a whole baked fish, I use the leftover fish to make fishcakes. I LOVE meals that keep on giving!

You can serve this whole baked fish with just about anything: try it with rice and a cucumber salad and a delicious chili soy dressing; or flatbreads, chimichurri, and green salad.

Price range: €4.23 through €67.16

€67.16
€10.24
€5.00
€30.00
€22.00
€4.23
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Step 1
Preheat the oven to 200°C (400°F/Gas mark 6).

Step 2
Take your whole fish and pat it dry with paper towel. Season inside the cavity with salt and pepper, drizzle in a little olive oil and stuff with the garlic, lemon and herbs.

Step 3
Score the skin of the fish, being careful not to pierce the flesh. Rub the outside of the fish with a few teaspoons of olive oil and a little salt.

Step 4
Place the fish on a lightly greased baking tray and bake for 20-45 minutes depending on the size of your fish. As a general guide, a fish weighing less than 1 kg (2 lb 4 oz) needs 18-20 minutes, a 1.5 kg (3 lb 5 oz) fish needs around 30 minutes and a fish closer to 2 kg (4 lb 8 oz) needs 45 minutes.

Step 5
Check the fish early and if it’s not cooked, return it to the oven for another 5-10 minutes. It’s ready when the flesh flakes easily and is white rather than opaque.

Step 6
Remove the fish from the oven and serve with sides of your choice and plenty of condiments.

What To Do With Leftovers
Step 7
If you have leftovers, strip the rest of the fish and store it in an airtight container in the fridge. It will last for 2 days, giving you the foundation for dinner over the following night. Make sure you save the frame, fins and head to make stock.

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