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Fish - Whole Baked Fish


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  • • 1 whole Branzino sea bass or local whole fish (or 2 fish if small), scaled, gills removed, gutted and rinsed; approximately 2-3 pounds total
  • • 15 slices preserved or fresh lemon, rinsed and patted dry
  • • 3 heads fennel, sliced thinly
  • • 1 bunch fresh parsley
  • • 1 bunch fresh thyme
  • • Extra virgin olive oil, first press
  • • 4 cloves fresh garlic, crushed, rough chop


Adapted from


Step 1

Preheat oven to 400 degrees.
Slash (score) fish about 1/4-inch deep diagonally three times on each side.
Salt and pepper inside of fish.
With the fish on its side, open and layer lemons, ripped herbs, fennel and crushed garlic. Repeat. Be sure to season each layer. Use half the herbs and about 1/4 of the fennel.
On an oiled baking sheet, layer fennel herbs, crushed garlic and lemons. Make a flat base for the fish. Be sure to season each layer and drizzle with extra virgin olive oil.
Salt and pepper both sides of fish. Rub outside of fish with a mixture of chopped herbs, garlic and olive oil.
Be sure to season WELL with salt.
Roast for 12-14 minutes.
Check to see the fish is flaking from the bone. Remove roasting vegetables, herbs and lemon and use for presentation on a large platter as the center of the feast. Simple, impressive and delicious!
Serve with sauteed broccoli rabe, grilled radicchio and thinly sliced fennel salad dressed with olive oil, sea salt and citrus

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