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
Scale
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.
