Name: Whole Baked Fish with Garlic and Dill Butter Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 x 800g (1.6 lb) whole snapper or other whole fish, scaled, gutted and cleaned; 1 1/2 tsp kosher or cooking salt; 1/2 tsp black pepper; 2 tbsp extra virgin olive oil; 1/2 cup fresh dill sprigs, packed; 1/2 cup 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

Ingredients

2 x 800g / 1.6 lb whole snapper or other whole fish, scaled, gutted and cleaned

1 1/2 tsp kosher or cooking salt (not table salt)

1/2 tsp black pepper

2 tbsp extra virgin olive oil

1/2 cup fresh dill sprigs, packed

1/2 cup 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 (for butter sauce)

1 tbsp fresh dill, finely chopped (for butter sauce)

Instructions

Step 1: Preheat the oven to 220°C/430°F (200°C fan). Line a baking tray with parchment paper.

Step 2: Trim fins off the fish using scissors, removing side fins, back fins, and underside fins, but keep the tail intact.

Step 3: Make 3 slashes on each side of the fish, cutting through flesh down to the bone for even cooking and flavor infusion.

Step 4: Inside the cavity, sprinkle a little salt and pepper, scatter sliced garlic, then stuff with parsley and dill. Layer lemon slices on top of the herbs.

Step 5: Tie the fish with kitchen string in 3 places to hold everything securely inside.

Step 6: Season the skin with remaining salt and pepper, including a bit on the head. Drizzle olive oil over and rub all over the fish and into the slashes.

Step 7: Place the fish on the prepared tray and bake for 20 minutes or until the internal temperature reaches 55°C/131°F. Alternatively, check if the flesh flakes easily from the bone with a small knife.

Step 8: Remove the fish from the oven, transfer it to a serving platter, and let rest for 5 minutes; the temperature will rise to about 58°C/136.5°F, ensuring moist, medium doneness.

Step 9: To make the garlic & dill butter sauce, melt the butter in a saucepan over medium-high heat. Add minced garlic and cook for 45 seconds to 1 minute until fragrant.

Step 10: Remove from heat, stir in the chopped dill, and serve the sauce alongside the fish. Pour over just before serving or allow guests to add as they wish.

Tips & Variations

Use a digital thermometer to ensure perfect doneness without overcooking the fish.

Try other fresh herbs like thyme or basil for a different flavor profile.

If snapper isn’t available, use other firm white fish such as sea bass or branzino.

For extra zest, add some lemon zest to the butter sauce before serving.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prep the fish by cleaning, slashing, and stuffing it in advance, then refrigerate it for a few hours before baking. The fish should be baked just before serving for the best texture and flavor.

What if I don’t have fresh herbs available?

Dried herbs can be used in a pinch, but fresh herbs provide the best flavor and aroma. If using dried, reduce the quantity by about half and add them earlier when preparing the stuffing to allow their flavors to rehydrate.