Lemon-Garlic Baked Whole Fish: A Simple & Flavorful Recipe
55 minutes
648 reads
About Lemon-Garlic Baked Whole Fish: A Simple & Flavorful Recipe
Craving a flavorful and flaky fish dinner that's both elegant and easy? This Lemon-Garlic Baked Whole Fish recipe delivers restaurant-quality flavor right in your own kitchen, with a simple marinade that infuses the fish with bright lemon and aromatic garlic.Bake a whole red snapper, or choose your favorite single-bone fish like tilapia, bhetki, or mackerel. Even fillets like basa or sole work beautifully with this versatile recipe. A quick lemon-butter sauce adds a final touch of richness, making this dish perfect for a weeknight meal or a special occasion.
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Recipe Time & More
Prep30 minutes
Cook25 minutes
Total55 minutes
Ingredients
For the Fish
- 2 Snapper red or tilapia, bhetki, karimeen, pearl spot, or mackerel, whole
- 6 slices Lemon
- 2 sprigs Coriander Or Thyme cilantro, fresh
For the Marinade
- 2 tbsp Lemon Juice
- 3 tbsp Garlic minced
- 1 tbsp Seafood Seasoning allspice, and coriander, cumin seeds, fenugreek seeds, or a mix of black pepper, red pepper flakes, star anise
- 2 tsp Rock Salt
- 1 tbsp Olive Oil
For the Lemon-Butter Sauce
- 1 tbsp Butter
- 1 tbsp Lemon Juice
- 1 tsp Olive Oil
Instructions
- Rinse the fish thoroughly under cold water, paying special attention to the belly cavity. Pat the fish dry with paper towels. Make several vertical gashes on both sides of the fish. This allows the marinade to penetrate deeper into the flesh.
- In a small bowl, combine the lemon juice, seafood seasoning (or your spice blend), minced garlic, rock salt, and olive oil. Mix well to create the marinade.
- Rub the marinade generously all over the fish, ensuring it gets into the gashes and the belly cavity. Place the lemon slices and fresh herbs (coriander or thyme) on top of the fish.
- Place the marinated fish on a large piece of aluminum foil. Fold the foil over the fish to create a sealed packet. This traps the moisture and ensures even cooking.
- Preheat oven to 400°F (200°C). Bake the fish for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
- While the fish is baking, prepare the lemon-butter sauce. In a small saucepan, melt the butter with olive oil over medium heat. Remove from heat and stir in the lemon juice. The mixture will sizzle.
- Carefully open the foil packet, allowing the steam to escape. Transfer the baked fish to a serving platter. Pour the lemon-butter sauce over the fish. Garnish with fresh coriander leaves and serve immediately.
Recipe Notes
Good To Know
- For extra crispy skin, pat the fish dry thoroughly before scoring and drizzling with olive oil, and bake it on a preheated cast-iron pan or a wire rack set over a baking sheet.
- To intensify the lemon-garlic aroma, stuff the fish cavity with a few lemon slices, smashed garlic cloves, and sprigs of fresh coriander before baking.
- If you prefer a richer sauce, whisk a tablespoon of melted butter into the lemon garlic mixture just before pouring it over the fish.
Expert Tips
- Don't overbake the fish, as this can dry it out. Use a meat thermometer to ensure it reaches an internal temperature of 145°F (63°C).
- For even cooking, choose fish fillets that are similar in thickness.
- Get creative with your flavor combinations! Try adding different herbs, spices, or citrus fruits to the lemon-garlic mixture.
Storage Instructions
- Leftover baked fish can be stored in an airtight container in the refrigerator for up to two days. It can be flaked and used in salads, tacos, or mixed with cooked rice and herbs for a quick fish pilaf.
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Recipe Nutrition
Calories: 214kcalCarbohydrates: 32gProtein: 4gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gCholesterol: 1mgFiber: 10gSugar: 9g
Reena Mukherjee
Articles: 12
5 Comments
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What a flavorful dish! Thanks for sharing.
Looks so appetizing! Thank you for posting.
Such a tasty dish! Thanks for the recipe.
Looks so flavorful! Thanks for posting.
Yum! This recipe is a must-try.