If you’re craving a dish that feels like a warm embrace from the sea, the Baked Whole Fish with Lemon, Herbs, and Garlic Butter Recipe is going to be your new favorite. This vibrant, flavor-packed meal transforms simple, fresh ingredients into a show-stopping dinner that’s both elegant and effortless. Imagine perfectly baked, flaky fish infused with zesty lemon, fragrant herbs, and rich garlic butter, accompanied by a bright, briny topping that adds the perfect contrast. It’s the kind of recipe that brings people together around the table and leaves everyone asking for seconds.
Ingredients You’ll Need
Gathering your ingredients for this Baked Whole Fish with Lemon, Herbs, and Garlic Butter Recipe is a joyful start. Each component plays a key role in creating layers of flavor—from the buttery garlic spread that keeps the fish moist, to the fresh herbs adding freshness, to the olives and capers bringing a salty pop. These are simple ingredients that when combined, produce something truly memorable.
- 2 large whole fishes: Choose sea bream, sea bass, or branzino for tender, flaky flesh perfect for baking whole.
- 1 heaping tablespoon softened butter: This acts as the base for our garlic-herb butter, enriching the fish with indulgent flavor.
- 1 head garlic: 2 cloves minced for the butter, and the rest left whole to roast alongside the fish, infusing sweetness.
- 1 tablespoon chopped rosemary: Adds a piney aroma and earthy depth, with extra sprigs for stuffing.
- 1 tablespoon thyme leaves: Brings a subtle earthiness and bright note, plus extra sprigs for baking.
- Salt + pepper: Essential for seasoning and balancing flavors throughout.
- 1 lemon: Sliced and cut into triangles, its acidity is key for cutting through the richness.
- Olive oil: Used for drizzling and blending with the condiment ingredients for richness and aroma.
- 4 large sun-dried tomatoes (chopped): Offers concentrated sweetness and a chewy texture contrast.
- 1 heaping tablespoon capers (chopped): Provides bursts of salty tang that elevate the dish.
- 2 tablespoons green olives (stoned and chopped): Adds briny complexity and a slight fruitiness.
- 1 handful parsley leaves (chopped): Injects fresh herbal vibrancy and color to the condiment.
How to Make Baked Whole Fish with Lemon, Herbs, and Garlic Butter Recipe
Step 1: Prepare the Fish
If your fish isn’t already gutted and scaled, this is the moment to take care of it. It might seem intimidating, but cleaning your fish ensures a fresh, clean flavor and lets the butter and herbs really seep in. A properly cleaned fish also bakes more evenly and flakes apart beautifully.
Step 2: Preheat and Prep Your Roasting Tin
Set your oven to 400°F (200°C) and arrange your roasting tin. This temperature is perfect for cooking the fish through without drying it out, keeping the flesh juicy and tender with a beautiful golden skin. Having your roasting setup ready makes the whole process smoother and stress-free.
Step 3: Make the Herb-Garlic Butter Compound
Mix together the softened butter, minced garlic cloves, chopped rosemary, and thyme until fully blended. Season generously with salt and pepper to amplify the flavors. This butter is the heart of the dish, melting into the fish and infusing it with an irresistible garlicky herb aroma.
Step 4: Stuff and Season the Fish
Spoon the compound butter generously into the cavities of the fish, spreading love inside and out. Stuff each cavity with lemon triangles and rosemary sprigs—this adds moisture and a fresh citrusy-herbal punch as the fish bakes. Drizzle olive oil over the skin and sprinkle with salt. For an even lovelier presentation and flavor boost, feel free to make a few slashes across the fish’s skin to allow more butter and seasoning inside.
Step 5: Bake to Perfection
Place the prepared fish in your roasting tin along with extra thyme, whole garlic cloves, and remaining lemon slices. Bake for 20 to 25 minutes—about 25 minutes for a larger sea bream and closer to 20 for a smaller branzino. The fish should be opaque, and the skin slightly crisp, with the garlic and herbs creating a mouthwatering aroma that fills your kitchen.
Step 6: Prepare the Bright Condiment
While the fish is baking, combine chopped sun-dried tomatoes, capers, olives, and parsley. Drizzle in enough olive oil to bring it all together into a luscious, spreadable condiment. This topping adds bursts of salty, tangy, and herbal flavors that perfectly complement the delicate fish.
How to Serve Baked Whole Fish with Lemon, Herbs, and Garlic Butter Recipe
Garnishes
Fresh parsley sprigs, extra lemon wedges, and a drizzle of high-quality olive oil make beautiful, simple garnishes that elevate your Baked Whole Fish with Lemon, Herbs, and Garlic Butter Recipe to restaurant-level elegance. These touches add freshness, color, and a citrus zing that makes each bite lively.
Side Dishes
This baked fish pairs incredibly well with light sides that absorb the buttery herb flavors. Think crusty bread to sop up every last drop, roasted new potatoes tossed with olive oil and rosemary, or a crisp green salad with a tangy vinaigrette. Keep your sides simple and fresh so the fish remains the star.
Creative Ways to Present
For a show-stopping presentation, serve the fish whole on a rustic wooden board surrounded by lemon wedges, sprigs of herbs, and colorful dollops of the olive and tomato condiment. Alternatively, flake the fish off the bone tableside onto plates piled with rosemary potatoes or couscous, letting your guests admire the gorgeous golden skin and vibrant garnishes.
Make Ahead and Storage
Storing Leftovers
Store any leftover fish and condiment in airtight containers in the refrigerator for up to two days. Keeping the fish well-wrapped preserves moisture and prevents it from absorbing stray fridge odors. The condiment also tastes great after resting, allowing the flavors to deepen.
Freezing
While it’s best enjoyed fresh, you can freeze cooked fish if needed. Wrap tightly in plastic wrap and foil or place in a freezer-safe container. Consume within one month for best quality. Thaw slowly in the refrigerator before reheating to maintain texture.
Reheating
Reheat gently in a low oven (about 275°F or 135°C) wrapped in foil to retain moisture. Avoid microwave reheating which can dry out the fish. A quick warm-up ensures the fish remains tender and the garlic butter stays luscious.
FAQs
Can I use frozen whole fish for this Baked Whole Fish with Lemon, Herbs, and Garlic Butter Recipe?
Yes, you can use frozen whole fish as long as it is fully thawed before cooking. Thaw in the refrigerator overnight to ensure even cooking and the best texture.
What type of fish works best for baking whole?
Sea bream, sea bass, and branzino are excellent because they have firm flesh that holds together well when baked. Their flavors also complement the lemon, herbs, and garlic butter beautifully.
Can I prepare the herb garlic butter ahead of time?
Absolutely! Making the compound butter a day ahead lets the flavors meld wonderfully. Keep it refrigerated and bring to room temperature before stuffing into the fish.
Is it necessary to stuff the fish with lemon and herbs?
While you can bake the fish without stuffing, adding lemon wedges and rosemary sprigs inside the cavity infuses the fish with more aromatics and moisture, enhancing overall flavor and aroma.
Can I make this recipe gluten-free?
Yes! This dish is naturally gluten-free assuming you serve it with naturally gluten-free sides. Just avoid using any bread or sauces containing wheat products.
Final Thoughts
There’s truly nothing like the joy of serving a spectacular fish fresh from the oven, infused with lemon, herbs, and luscious garlic butter. The Baked Whole Fish with Lemon, Herbs, and Garlic Butter Recipe is both approachable for home cooks and impressive enough to wow guests. It’s a celebration of simple ingredients coming together to create a memorable meal that sings with flavor and warmth. I can’t wait for you to try it and make it a new favorite in your kitchen!
Print
Baked Whole Fish with Lemon, Herbs, and Garlic Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This Baked Whole Fish recipe features fresh whole sea bream, sea bass, or branzino baked to perfection with a flavorful lemon, herb, and garlic butter stuffing. Enhanced with a vibrant sun-dried tomato, caper, and olive condiment, this dish offers a delightful balance of rich and fresh Mediterranean flavors. Perfect for a wholesome and elegant dinner for four.
Ingredients
Fish and Seasoning
- 2 large whole fishes (such as sea bream, sea bass, or branzino), gutted and scaled
- Salt and freshly ground black pepper, to taste
- Olive oil, for drizzling
Compound Butter
- 1 heaping tablespoon softened butter
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh rosemary (plus extra sprigs for stuffing)
- 1 tablespoon fresh thyme leaves (plus extra sprigs for baking)
Stuffing
- 1 lemon, sliced and cut into triangles
- Extra rosemary sprigs, for stuffing
Sun-Dried Tomato Condiment
- 4 large sun-dried tomatoes, chopped
- 1 heaping tablespoon capers, chopped
- 2 tablespoons green olives, stoned and chopped
- 1 handful parsley leaves, chopped
- Olive oil, enough to bind the condiment
Instructions
- Prepare the Fish: If your fishes have not been gutted and scaled, carefully clean them by removing the guts and scales, then rinse and pat dry to prepare for stuffing and baking.
- Preheat the Oven: Set your oven to 400°F (200°C) and prepare a roasting tin large enough to hold both whole fishes comfortably.
- Make the Compound Butter: In a bowl, thoroughly mix the softened butter with minced garlic, chopped rosemary, and thyme leaves. Season the mixture generously with salt and freshly ground pepper to enhance flavor.
- Stuff the Fish: Spoon the prepared compound butter evenly into the cavities of each fish. Stuff the cavities further with lemon triangles (you may not use all) and extra rosemary sprigs. Drizzle olive oil over the fish and sprinkle salt on top. Optionally, make two to three shallow slashes across the fish to help flavors penetrate during baking.
- Bake the Fish: Place the stuffed fishes in the roasting tin alongside the remaining thyme sprigs, whole garlic cloves, and lemon slices. Bake in the preheated oven for 20-25 minutes—around 25 minutes for large sea bream and about 20 minutes for branzino—until the fish is cooked through and flakes easily.
- Prepare the Condiment: While the fish bakes, combine the chopped sun-dried tomatoes, capers, green olives, and parsley in a bowl. Stir in enough olive oil to create a spreadable, well-dispersed condiment.
- Serve: Once the fish is baked, serve it hot alongside the vibrant sun-dried tomato condiment for a delicious, aromatic Mediterranean meal.
Notes
- You can substitute the fish with any similarly sized whole white fish suitable for baking, such as snapper or trout.
- If you prefer a spicier flavor, add a pinch of red chili flakes to the compound butter mixture.
- Be careful not to overstuff the fish cavity to ensure even cooking and proper flavor infusion.
- Leftover condiment can be stored in the refrigerator for up to 3 days and used as a topping for bread or grilled vegetables.
- Use fresh herbs whenever possible for the best aroma and flavor.
