Whole Baked Fish with Herb Stuffing and Garlic Dill Butter Sauce
Jump to recipeIngredients
- 2 whole snapper (28 oz / 1.6 lb each), scaled, gutted, and cleaned
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp extra virgin olive oil
- 1/2 cup fresh dill sprigs, packed
- 1/2 cup fresh parsley leaves, packed
- 4 garlic cloves, finely sliced
- 1 lemon, sliced into 8 slices
- ⅔ cups / 10 tbsp unsalted butter, cut into cubes
- 2 tsp garlic, finely minced
- 1 tbsp fresh dill, finely chopped
Instructions
- 1
Preheat oven to 220°C/430°F (200°C fan). Line a tray with parchment paper.
- 2
Trim fins: Cut all fins off the fish using scissors – both side fins and the fins on the back and underside of the fish (but not the tail).
- 3
Slash flesh: Cut 3 slashes on each side of the fish, cutting through the flesh down to the bone.
- 4
Stuff fish: Sprinkle a bit of salt and pepper inside the cavity of the fish. Scatter the cavity with sliced garlic, then stuff with parsley and dill. Layer lemon slices on top of herbs.
- 5
Tie fish: Using kitchen string, make 3 ties to hold the fish together.
- 6
Season skin: Sprinkle remaining salt and pepper on the skin (both sides), including a bit on the head. Drizzle with olive oil and rub all over the fish, including in the slashes.
- 7
Bake for 20 minutes or until the internal temperature reaches 55°C/131°F in the thickest part of the fish. Alternatively, use a small knife at one of the cut slits to pry a bit of meat away from the spine – if it flakes away without resistance, it's done.
- 8
Rest: Remove from oven, transfer to a serving platter, and rest for 5 minutes. The internal temperature will rise to 58°C/136.5°F.
- 9
For the Garlic Dill Butter Sauce: Place butter in a saucepan over medium-high heat. Once melted, add minced garlic and cook, stirring, for 45 seconds to 1 minute until fragrant.
- 10
Remove butter from heat and stir in the finely chopped dill.
- 11
Serve fish with the Garlic Dill Butter Sauce on the side or drizzled over the top.