Description
This recipe features a whole baked snapper, expertly prepared with a herb stuffing of fresh dill, parsley, and garlic slices, then baked to tender perfection. Served alongside a rich garlic and dill butter sauce, this elegant dish is both flavorful and visually impressive, making it perfect for special occasions or wholesome family dinners.
Ingredients
Scale
Whole Fish
- 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
Garlic & Dill Butter Sauce
- 150g (10 tbsp) unsalted butter, cut into cubes
- 2 tsp garlic, finely minced
- 1 tbsp fresh dill, finely chopped
Instructions
- Preheat Oven: Preheat your oven to 220°C/430°F (200°C fan) and line a baking tray with parchment or baking paper to prepare for the fish.
- Trim Fins: Using kitchen scissors, carefully cut off all fins from the fish except the tail: both side fins, as well as those on the back and underside.
- Slash Flesh: Make three deep slashes on each side of the fish, cutting through the flesh down to the bone to help flavors penetrate.
- Stuff Fish: Season the cavity inside the fish with a pinch of salt and pepper. Layer the cavity with sliced garlic, then fill it with the fresh parsley and dill sprigs. Top the herbs with lemon slices to infuse citrus aroma.
- Tie Fish: Secure the fish by tying it with three kitchen string loops to hold the stuffing and shape.
- Season Skin: Sprinkle the remaining salt and pepper evenly over the skin, including the head. Drizzle with olive oil and rub it all over the fish, making sure to coat the slashes well.
- Bake Fish: Place the prepared fish on the lined tray and bake for 20 minutes or until the internal temperature reaches 55°C/131°F. Alternatively, check doneness by gently prising the meat away from the spine at a slash; it should flake easily.
- Rest Fish: Remove the fish from the oven and transfer it to a serving platter. Let it rest for 5 minutes, during which the internal temperature will rise to about 58°C/136.5°F, ensuring juicy, perfectly cooked fish.
- Prepare Garlic & Dill Butter Sauce: In a small saucepan over medium-high heat, melt the butter. Once melted, add the minced garlic and cook while stirring for 45 seconds to 1 minute until aromatic.
- Finish Sauce: Remove the sauce pan from heat and stir in the chopped dill. Serve this sauce alongside the fish, either poured over just before serving or offered on the side for guests to help themselves.
- Serve and Carve: Serve the whole baked fish with the garlic and dill butter sauce. For carving guidance, refer to visual tutorials to easily portion the fish at the slashes.
Notes
- Make sure to use kosher or cooking salt, not fine table salt, for better seasoning control.
- Tying helps to keep the herbs and lemon slices securely inside the fish cavity during baking.
- Using a thermometer ensures precise cooking to medium doneness, keeping the fish juicy and tender.
- The lemon slices add a bright citrus flavor that complements the herb stuffing beautifully.
- This recipe is best executed with fresh whole fish for optimal taste and presentation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: whole baked fish, snapper recipe, herb stuffed fish, garlic dill butter sauce, baked snapper, healthy fish recipe
