Whole Baked Fish with Herb Stuffing and Garlic Dill Butter Sauce

Ingredients

• 2 whole snapper (800g / 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
• 150g / 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.