Best Baked Whole Fish With Potatoes And Lemon Recipes

Baked Whole Fish with Lemon, Herbs and Garlic Butter image

Provided by Nora from Savory Nothings

Time 40m

Number Of Ingredients 13

2 large whole fishes (such as sea bream, sea bass or branzino)
1 heaping tablespoon softened butter
1 head garlic (2 cloves minced and the rest left whole)
1 tablespoon chopped rosemary (plus extra sprigs for stuffing)
1 tablespoon thyme leaves (plus extra sprigs for baking)
salt + pepper
1 lemon (sliced and then cut into triangles)
Olive oil
4 large sun-dried tomatoes (chopped)
1 heaping tablespoon capers (chopped)
2 tablespoons green olives (stoned and chopped)
1 handful parsley leaves (chopped)
Olive oil

Steps:

If the fish hasn't been gutted and scaled, do so.
Heat the oven to 400°F (200°C). Prepare a roasting tin.
Mix the butter, 2 minced garlic cloves, chopped rosemary and chopped thyme very well. Season well with salt and pepper.
Spoon the compound butter into the fish cavities. Stuff the inside of the fish with lemon triangles (you will probably not be able to fit all of them into your fishes) and rosemary sprigs. Drizzle the fish with olive oil and sprinkle with salt. You can slash the fish two to three times if you like.
Place the fish in the prepared tin, along with the extra thyme, garlic and remaining lemon slices. Bake for 20-25 minutes (a large sea bream takes about 25 minutes, branzino is probably ready after 20).
In the meantime, mix the chopped tomatoes, capers, olives and parsley. Add enough olive oil to create a nicely dispersed condiment. Serve with the hot fish.

Baked Whole Fish image

Provided by Bev I Am

Categories < 60 Mins

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 1/2-3 lbs whole fish, with or without head
2 -3 slices lemons
2 -3 slices onions
2 -3 slices celery
salt and pepper
onion salt
4 tablespoons lemon juice
bacon, strips
2 -3 tablespoons butter

Steps:

Soak the fish in cold, salted water for 15-30 minutes; drain and dry slightly.
Preheat oven to 400.
Season cavity with lemon slices, celery, onion, salt, and pepper and 2 TBS lemon juice.
Close the fish and place bacon strips on top or around fish.
Sprinkle with salt, pepper, onion salt and remainder of lemon juice.
Cover with pats of butter and bake until flesh is white and flakes apart with fork (about 30 minutes for a 2 1/2 pound fish or 40-45 minutes for a 3 pounder).
the fish may be broiled at the end to brown the bacon.
Cut into 1 1/2 inch wide sections and serve with lemon wedges.
Serves 2-4, depending on size of fish.
Note: Other vegetables such as potatoes and tomatoes may be cooked with the fish if desired.

Whole Roasted Fish With Sliced Potatoes, Olives and Herbs image

Provided by Anne Burrell

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

3 or 4 large Yukon gold potatoes, sliced 1/8 inch thick (a mandoline works well here)
6 cloves garlic (4 smashed and finely chopped; 2 just smashed)
1 bunch fresh oregano (half with leaves finely chopped; half as whole sprigs)
1/2 cup pitted gaeta or kalamata olives, slivered
Pinch of crushed red pepper
Extra-virgin olive oil
Kosher salt
1 3-pound fish (such as a snapper or bass), scaled, gutted and gills removed
1 lemon, sliced
3 fresh bay leaves
1/2 bunch fresh Italian parsley
1 cup dry white wine

Steps:

Preheat the oven to 400 degrees F.
In a large bowl, toss the potatoes, chopped garlic, chopped oregano, olives and red pepper; drizzle generously with olive oil and season with salt. Arrange the potatoes and friends in the bottom of a baking dish large enough to accommodate the fish. Roast in the oven for 20 minutes. Remove and reserve.
Make 3 diagonal slices about 1/2 inch deep on each side of the fish. Season the outside and inside with olive oil and salt. Place the lemon slices, bay leaves, whole oregano sprigs, parsley and the remaining smashed garlic inside the body cavity of the fish.
Pour the wine over the potatoes, lay the fish on top and toss the whole thing in the oven for 35 to 40 minutes, or until the eyeballs pop out.
Remove the skin and bones and serve the fish over the potatoes.