Italian Inspired Baked Whole Fish

When my friend came back from her Italian trip, she invited me over to cook using the amazing dried spices she brought back. We decided to bake two different types of fish using the same core method and ingredients but with different spice rubs. As we revealed the final product, our dinner guests were surprised that it was such an easy cooking process.  The fish, infused with all the delicious herbs and spices, were moist, flaky and so delicious! It went swimmingly with our Italian feast that included burrata cheese with tomatoes, foccacia, pasta with pesto sauce, and roasted vegetables.

Delizioso!

Italian Inspired Baked Whole Fish Recipe

Serves 4-5

Ingredients

• 2 whole red snappers (2.5 to 3 pounds each)
• 5 cloves garlic, minced
• 4 teaspoons salt
• 6 teaspoons mixed dried Italian herbs & spices (two different varieties)*
• Black pepper to taste
• 1 lemon, sliced
• 2 Tablespoons grapeseed oil

*The spice mixes I used were:

Spicy version – garlic, chilli, parsley

Non-spicy version – mustard, seed, oregano, parsley, garlic and onion

Feel free to use any of your favorite dried herbs and spices for your dish.

Method:

Preheat oven 180°C (350°F).

Wash the fish inside and out and dry with paper towels. Score both fish 4 times on each side.

Place each fish onto its own piece of aluminium foil that is big enough to wrap loosely into a packet.

Stuff the garlic into the scored parts of both sides of each fish. Rub each fish with 2 teaspoons of salt and 3 teaspoons of dried herbs and spices. Add black pepper to taste.

Stuff the sliced lemons (1/2 lemon for one fish) into the cavity of each fish and pour 1 tablespoon of grapeseed oil over it.

Wrap the foil over the fish, closing it into a packet over the top without touching the fish. Place in a baking tray.

Bake for 30 minutes and let it rest for another 10 to 15 minutes before serving.