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Baked Whole Fish with Herb Stuffing
A whole fish packed with a bright mix of spring onion and soft herbs, then roasted with lemon and olive oil and basted as it cooks. The herbs perfume the flesh from the inside.
- YieldServes 4
- Hands-on30 min
- Total1 h 27 min
- Difficulty
Ingredients
- 1½ kgwhole fish, such as sea bass or snapper, scaled and gutted
- to tastesalt
- to tastefreshly ground black pepper
- 60 gspring onions, finely chopped
- 100 gmixed fresh herbs, parsley, coriander, dill and watercress, chopped
- 45 mllemon juice, from about 1 lemon
- 60 mlolive oil
To serve
- to tastefresh herb sprigsoptional
- 1lemon, cut in wedgesoptional
- to tastesteamed riceoptional
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