Best 5 Baked Whole Fish With Potatoes And Lemon Recipes

Embark on a culinary journey with our delectable baked whole fish, an exquisite dish that tantalizes taste buds and captivates the senses. This culinary masterpiece features a succulent, flaky fish, roasted to perfection and complemented by a medley of flavorful ingredients. Tender potatoes, imbued with a golden-brown crisp, accompany the fish, while zesty lemons infuse the dish with a refreshing citrusy essence. The harmonious blend of flavors and textures creates an unforgettable dining experience.

In this comprehensive guide, we present two variations of this classic dish: a Mediterranean-inspired rendition and an Asian-infused delight. The Mediterranean recipe takes you on a voyage of culinary exploration, with aromatic herbs like oregano and thyme mingling with the delicate flavors of garlic and white wine. The Asian-inspired variation tantalizes with a vibrant combination of ginger, soy sauce, and scallions, creating a symphony of flavors that will leave you craving more.

Whether you prefer the rustic charm of the Mediterranean or the vibrant allure of Asian cuisine, our baked whole fish recipes offer a culinary adventure that will transport your taste buds to new heights of delight. So, gather your ingredients, preheat your oven, and embark on this culinary expedition to create a dish that will become a centerpiece of your dining table.

Let's cook with our recipes!

BAKED WHOLE FISH WITH LEMON, HERBS AND GARLIC BUTTER

Baked Whole Fish with Lemon, Herbs and Garlic Butter image

Feel confident making a baked whole fish with these simple instructions. Serve a flavorful dinner tonight and cook up this easy stuffed fish recipe!

Provided by Nora from Savory Nothings

Categories Main Course

Time 40m

Number Of Ingredients 13

Ingredients

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.

WHOLE ROASTED FISH WITH SLICED POTATOES, OLIVES AND HERBS

Whole Roasted Fish With Sliced Potatoes, Olives and Herbs image

Provided by Anne Burrell

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

Ingredients

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.

MOROCCAN BAKED FISH WITH POTATOES, PEPPERS AND OLIVES

Moroccan Baked Fish With Potatoes, Peppers and Olives image

Bake fish Moroccan-style with spices, herbs, tomatoes and olives. This easy all-in-one recipe can be served immediately or at room temperature, making it perfect for a dinner party. Double or triple it if you'd like, and include it as part of a buffet. With a good bottle of wine, it will feel just like summer.

Provided by Florence Fabricant

Time 1h

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 large cloves garlic, minced
1 tablespoon minced flat-leaf parsley leaves
1 tablespoon minced cilantro leaves
1 teaspoon ground cumin
1 teaspoon paprika, preferably hot
1 pinch saffron threads, crushed
2 tablespoons white wine vinegar
Juice of 1 lemon
1 tablespoon tomato paste
1 and 1/2 pounds fish fillets (4 fillets): fluke, black sea bass, hake
1 pound large Yukon Gold potatoes, peeled, in half-inch-thick slices
3 tablespoons extra virgin olive oil
Salt and black pepper
1 red bell pepper, cored and slivered
1 pint (1 pound) cherry tomatoes, halved
Half-cup pitted Kalamata olives

Steps:

Combine garlic, parsley, cilantro, cumin, paprika and saffron in a dish big enough for the fish. Mix vinegar, lemon juice and tomato paste in a small bowl. Add to dish and mix. Place fillets in the dish, turning to coat them, cover and set aside to marinate 2 hours at room temperature, 3 hours if refrigerated.
Place potatoes in a saucepan, add water to cover, bring to a boil, reduce heat and simmer 15 minutes. Drain.
Brush a baking dish that can go to the table and will hold the fish in a single layer with a little of the oil. Heat oven to 350 degrees. Spread potatoes in the dish, season with salt and pepper, and place fish fillets on top. Scatter peppers and tomatoes over fish. Add a little more salt and pepper. Spoon any excess marinade over fish, strew with olives, drizzle with remaining oil and bake about 30 minutes, until fish is just cooked through.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 11 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 2 grams, Sodium 1127 milligrams, Sugar 6 grams

BAKED FISH AND POTATOES WITH ROSEMARY AND GARLIC

Baked Fish and Potatoes with Rosemary and Garlic image

Pesce Arrosto al Forno con Patate all'Aglio e Rosmarino, Baked Fish and Potatoes with Rosemary and Garlic

Provided by Marcella Hazan

Categories Fish Garlic Herb Potato Bake Rosemary Healthy

Yield For 4 persons

Number Of Ingredients 9

Ingredients

1 pound new potatoes, peeled, washed, and cut into wedges
An oven-to-table baking dish that can accommodate both the fish and the potatoes in one layer
4 tablespoons extra virgin olive oil
4 or 5 fresh rosemary sprigs
4 whole garlic cloves, peeled
Fine sea salt
Black pepper ground fresh from the mill
A 2-pound fillet from a firm-fleshed fish, such as grouper, striped bass, red snapper, or mahi mahi
2 tablespoons fine, dry, unflavored bread crumbs

Steps:

1. Turn on the oven to 400°F.
2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.
3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.
4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.
5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.

GREEK-STYLE ROAST FISH

Greek-style roast fish image

Oven-bake white fish fillets with potatoes, tomatoes and herbs for a healthy and gluten-free weeknight dinner

Provided by Sara Buenfeld

Categories Dinner, Fish Course, Main course, Supper

Time 1h

Number Of Ingredients 9

Ingredients

5 small potatoes (about 400g), scrubbed and cut into wedges
1 onion, halved and sliced
2 garlic cloves, roughly chopped
½ tsp dried oregano or 1/2 tbsp chopped fresh oregano
2 tbsp olive oil
½ lemon, cut into wedges
2 large tomatoes, cut into wedges
2 fresh skinless pollock fillets (about 200g)
small handful parsley, roughly chopped

Steps:

Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.
Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.

Nutrition Facts : Calories 388 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 23 grams protein, Sodium 0.4 milligram of sodium

Tips:

Choose a whole fish that is fresh and has bright, clear eyes.
Scale and gut the fish before cooking.
Use a sharp knife to score the fish deeply on both sides.
Season the fish inside and out with salt, pepper, and other desired seasonings.
Stuff the fish with herbs, citrus slices, and vegetables for added flavor.
Place the fish on a bed of vegetables in a baking dish.
Drizzle the fish with olive oil and lemon juice.
Bake the fish at a high temperature until it is cooked through.
Serve the fish immediately with roasted vegetables and lemon wedges.

Conclusion:

Baked whole fish is a delicious and healthy dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can create a perfectly cooked fish that is sure to impress your friends and family. So next time you're looking for a delicious and easy seafood recipe, give baked whole fish a try.