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Whole Baked Fish with Herb Stuffing
Recipe by:
Lynn Cole
A fish baked whole always looks spectacular. This one has a stuffing of fresh herbs and chopped onion.
Ready in 1 hour 15 minutes
Saved as a favourite by 13 cook(s)
Ingredients
Serves: 4
- For the Fish
- 1.8–2 kg whole snapper, cleaned and scaled
- olive oil
- salt and freshly ground black pepper
- lemon wedges, to serve
- For the Herb Stuffing
- 30g butter
- 1 onion, peeled and finely chopped
- 3 teaspoons finely grated lemon rind
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh thyme leaves
- 1 tablespoon chopped fresh dill
- 2 cups soft breadcrumbs
- salt and freshly ground black pepper
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Preparation method
Prep: 20 minutes | Cook: 55 minutes1.
Preheat the oven to 180 degrees C. Immerse the whole snapper in a sink of cold water (this will prevent the scales from flying all over the kitchen) and remove any remaining scales. Remove any blood or dark skin from the belly cavity of the fish with scissors or a sharp knife and trim the fins. Rinse the fish and pat dry with paper towels.
2.
To make the herb stuffing, melt the butter in a medium frying pan. Add the onion and cook until it is soft and translucent. Remove from the heat and transfer to a mixing bowl. Add the lemon rind, parsley, thyme leaves, dill and breadcrumbs and season to taste. Mix well to combine the stuffing.
3.
Cut three slashes, each 1 cm deep, into the thickest part of the fish on both sides. Brush both sides of the fish with olive oil and season with salt and pepper. Loosely fill the cavity with the stuffing (do not overfill as the stuffing will expand during cooking, causing the flesh to split). Close the cavity and secure with wooden toothpicks.
4.
Select a shallow ovenproof dish that is large enough to contain the fish and pour in enough olive oil to thinly cover the base. Place the fish in the prepared dish and cover tightly with two sheets of foil.
5.
Bake the whole fish in the preheated oven for 45–50 minutes, or until the fish is cooked when tested at the thickest part – the flesh should be opaque and flake easily when tested with a fork. Serve the baked fish immediately with lemon wedges.
Provided by: Allrecipes
Last updated:
15 May 2013
Reviews
Easy
This was delicious and I didn't even use snapper (I think I used New Zealand sole). I didn't have all the herbs but it still turned out yummy!
Posted:
09 Jun 2012
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3 users found this review helpful
Something else.
No alterations to stuffing ingredients except to say if 3 X 700 gms fish is substituted for the approx 2kg fish there will be enough left over to do a couple of baked 300gm trout. Looking forward to that too.
Posted:
26 Dec 2009
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Easy
We cooked this for my son's birthday at his request. We did it exactly per the recipe the only difference being we used 3 700gm snapper. The result was extremely good and it was the first time we had ever baked whole fish.
Because there were three smaller fish they were cooked in 20 minutes at 180C
There are no tweaks as first time up if you like the sound of a recipe it's a courtesy to the recipe provider to do it their way.
How it is possible to review a recipe for herb stuffed fish and not use any of the herbs or even the prescribed bread is totally beyond me.
This recipe is worth the five stars!
Posted:
26 Dec 2009
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7 users found this review helpful
Easy
The wife doesn't like baked fish but she thought this was good. It was nice and moist with a pleasant flavour.
Posted:
23 Sep 2009
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1 users found this review helpful
Altered ingredient amounts.
I only had a 800 gm fish so reduced the time to 30 minutes. The wife doesn't like herb flavours so I stuffed the fish with spinach and whole wheat bread.
Posted:
23 Sep 2009
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