Best 9 Grill Roasted Whole Fish Stuffed With Fresh Herbs And Wrapped In Pancetta Recipes

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Indulge in a culinary journey with our succulent Grilled Roasted Whole Fish Stuffed with Fresh Herbs and Wrapped in Pancetta. This showstopping dish combines the flavors of the sea with aromatic herbs and smoky pancetta. Dive into the crispy skin and tender flesh of the fish, perfectly complemented by the savory stuffing and crispy pancetta. Our recipe guide includes variations for grilling, roasting, and pan-frying, ensuring a delightful experience for every home cook. Explore additional recipes for stuffed fish, featuring diverse flavor combinations and cooking techniques. Discover the secrets to creating a memorable meal that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED PANCETTA WRAPPED WHOLE FISH WITH FRESH HERBS



Grilled Pancetta Wrapped Whole Fish with Fresh Herbs image

Provided by Food Network

Categories     main-dish

Time 25m

Number Of Ingredients 4

4 whole fish, about 1 pound each, cleaned
Salt and pepper
1 cup fresh herbs such as thyme, tarragon, marjoram, etc.
1 tablespoon olive oil

Steps:

  • Rinse fish and pat dry. Season to taste inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with pancetta that is thinly sliced and unrolled. Wrap fish loosely with the pancetta leaving head and tail exposed.
  • Set fish in center of cooking grate. Cover grill. Cook until opaque, but still moist in thickest part (10 to 15 minutes). Turn once during cooking. Remove from grill. Peel off top layer of skin. Slide fish onto platter. To serve slide a wide metal spatula between flesh and bones, and lift out each portion.

GRILLED STUFFED WHOLE SNAPPER



Grilled Stuffed Whole Snapper image

If you're intimidated to cook a whole fish, don't be! Have your fishmonger clean the fish and all you have to do is stuff it and rub it with seasoning-it's really that easy!

Provided by Kardea Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Two 2-pound whole red snappers, cleaned
2 tablespoons tomato-chicken bouillon
Freshly ground black pepper
4 cloves garlic, minced
2 lemons, sliced
2 Roma tomatoes, sliced
12 sprigs fresh thyme
6 sprigs fresh rosemary
1 cup fresh parsley leaves and stems

Steps:

  • Preheat a grill to medium-high heat.
  • Rub the fish all over with the tomato bouillon, pepper and garlic. Stuff the fish cavities with the lemon slices, tomato slices and herbs. Add the fish to the grill and cook until the fish flakes easily with a fork, 6 to 7 minutes on each side. Transfer to a platter and serve.

GRILL-ROASTED WHOLE FISH STUFFED WITH FRESH HERBS AND WRAPPED IN PANCETTA



Grill-Roasted Whole Fish Stuffed with Fresh Herbs and Wrapped in Pancetta image

Provided by Elizabeth Karmel

Categories     Fish     Herb     Pork     Backyard BBQ     Dinner     Lunch     Seafood     Summer     Grill     Grill/Barbecue     Tarragon     Thyme     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 5

4 whole fish, about 1 pound each, cleaned, such as trout, snapper, whitefish, flounder, or bluefish
1 cup fresh herbs such as tarragon, thyme, marjoram, etc.
Olive oil
Kosher salt and freshly ground black pepper to taste
1 pound thinly cut pancetta or center-cut bacon

Steps:

  • Grilling Method: Indirect/Medium Heat
  • Rinse fish and pat dry. Season with salt and pepper inside and out. Place fresh herbs inside cavity of fish. Lightly oil both sides of fish. Wrap seasoned, oiled fish with pancetta or bacon that is thinly sliced and unrolled. Wrap fish loosely, mummy-style, with the pancetta, leaving head and tail exposed.
  • Place fish in center of cooking grate. Cook until opaque, but still moist in thickest part (10 to 15 minutes). Remove from grill.
  • Place fish onto platter and serve immediately.

GRILLED PANCETTA WRAPPED RIVER FISH WITH THREE CABBAGE-RICE SALAD



Grilled Pancetta Wrapped River Fish with Three Cabbage-Rice Salad image

Provided by Ming Tsai

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 18

4 whole freshwater fish, such as rainbow trout, 4 small fins removed from bottom, eviscerated, and scaled
3 tablespoons olive oil
2 large lemons, thinly sliced
1/2 pound pancetta, sliced into thin strips, like bacon
Salt and freshly ground black pepper
1 thick slice ginger
Three Cabbage Rice Salad, recipe follows
2 tablespoons Dijon mustard
1/3 cup rice wine vinegar
1 tablespoon minced fresh jalapenos
2 tablespoons cilantro, whole leaves
1/2 cup grapeseed oil
1/2 cup scallions, green parts only, cut 1/8-inch thick
1 cup red cabbage, cut into 1/8-inch ribbons
1 cup green cabbage, cut into 1/8-inch ribbons
1 cup Napa cabbage, cut into 1/8-inch ribbons
2 cups cooked basmati rice, cooked with 1 teaspoon paprika, and cooled to room temperature.
Salt and pepper

Steps:

  • Using a sharp knife, score the fish on each side. Season the inside with salt and pepper, and place 2 or 3 lemon slices inside the cavity of the fish. Rub the outside of each fish with the slice of ginger, and season the outside of the fish with salt and pepper. Wrap each fish with enough pancetta to cover the flesh, by laying the pancetta side by side in a shingled rectangle, and rolling the fish up in it.
  • Prepare an outdoor grill or preheat the broiler. If cooking outdoors, spray the grill with nonstick cooking spray. Grill the fillets over high heat, turning once, until the pancetta is crispy, about 4 to 6 minutes per side or until the fish is cooked through.
  • Plating: On a large oval plate, place a mound of the Three Cabbage Rice Salad and top with fish. Drizzle with a little reserved vinaigrette and sprinkle a dash of paprika on top.
  • In a large bowl, combine the mustard, vinegar, chiles, cilantro, and whisk in the oil. Put aside a couple of tablespoons, for garnish.
  • Add the cabbage and scallions and toss well. Season with the salt and pepper and allow to rest to flavor, about 3 minutes. Toss with rice and check for seasoning.

HERB-STUFFED WHOLE FISH



Herb-Stuffed Whole Fish image

"This dish is one of my favorites because it looks like a work of art," says Amanda.

Provided by Amanda Freitag

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

4 branzino or dorade, scaled and gutted (look for 12- to 14-ounce fish)
Kosher salt and freshly cracked pepper
2 lemons, cut crosswise into paper-thin rounds
1 bunch fresh thyme
1 bunch fresh oregano
1/2 bunch fresh flat-leaf parsley
4 12-inch skewers
1/4 cup extra-virgin olive oil

Steps:

  • Preheat the oven to 475 degrees F. Place a large oven-safe saute pan or baking sheet on the lower rack of the oven to preheat.
  • Season the belly cavity of the fish with salt and pepper. Place 2 or 3 lemon slices and a few sprigs each of thyme, oregano and parsley into the cavity of each fish. Really, just fill the cavities with all the lemon and herbs that will fit.
  • Now for the fun part! Close the cavity of each fish by "sewing" a skewer through the skin: Hold the skin together, tucking in the herbs, and weave the skewer up and down through the skin to seal the cavity. The skewer stays in while the fish is cooking. Season the outside of the fish with a generous amount of salt and pepper. Divide the olive oil among the 4 fish and use your fingers to rub it on, coating them well on all sides.
  • Carefully remove the preheated pan from the oven and gently place the fish in it. There should be a searing noise -- that means you're doing it right! Return the pan to the oven and roast the fish for 15 minutes.
  • Remove the fish from the oven and let rest for 2 minutes. Carefully remove the skewers and place the fish (herbs and all) on large plates for serving. Since these are whole fish, be mindful of the bones as you eat, and advise your guests to be careful as well.

HERB-ROASTED FISH



Herb-Roasted Fish image

Provided by Ina Garten

Categories     main-dish

Time 25m

Yield 1 serving

Number Of Ingredients 8

8 ounces boneless fish fillet, such as snapper or cod
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 tablespoon good olive oil
1 large sprig fresh thyme
2 Cerignola or other large green olives with pits
Extra-large egg

Steps:

  • Preheat the oven to 400 degrees.
  • Place the fish fillet on a piece of parchment paper and sprinkle it with the salt and pepper. Drizzle the lemon juice and olive oil over the top of the fillet. Lay the thyme on top and place the olives next to the fillet.
  • Beat the egg together with 1 tablespoon of water for an egg wash. Brush the egg wash around the edge of the parchment paper and fold it in half. Carefully fold the edge of the parchment paper under and around the fish to make a package. Place the package on a sheet pan and cook for 12 to 15 minutes, until the fish is cooked through. Serve hot in the parchment paper.

WHOLE ROASTED FISH WITH HERBS



Whole Roasted Fish with Herbs image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 8

1 (2 1/2-pound) fish, such as snapper or bass, scaled, gutted and gills removed
Kosher salt
Extra-virgin olive oil
8 lemon slices
2 fresh bay leaves
1 bundle assorted fresh herbs, such as thyme, oregano, marjoram and parsley, plus some extra to lay the fish on while baking
4 cloves garlic, smashed
2 cups dry white wine

Steps:

  • Preheat the oven to 400 degrees F.
  • Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.
  • Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.
  • Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.
  • Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.
  • Remove from oven, present and collect your kudos then fillet to serve.

GRILLED WHOLE FISH



Grilled Whole Fish image

Cooking small whole fish, as opposed to fillets, optimizes flavor and juiciness, because the skin and a thin layer of (healthy) fat insulate the meat -- and it couldn't be easier. Mild, white-fleshed branzino is almost tailor-made for the technique: It has relatively few bones and they're simple to remove, so the fish is very easy to serve and eat.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes

Time 50m

Yield Serves 2 to 4

Number Of Ingredients 10

2 whole branzino (each 1 to 1 1/2 pounds), cleaned, heads and tails left intact
6 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
2 thin wooden skewers or 6 toothpicks, soaked in water 30 minutes
Vegetable oil, for brushing
1 lemon, half thinly sliced, half cut into 2 wedges
3 sprigs dill, plus more for garnish (optional)
1 lime, half thinly sliced, half cut into 2 wedges
3 sprigs fresh basil, plus more for garnish (optional)
3 Thai or serrano chiles, left intact but split down 1 side

Steps:

  • Preheat grill for direct-heat grilling over medium-high heat. Meanwhile, drizzle cavity of each fish with 1 tablespoon olive oil, then season generously with coarse salt and freshly ground pepper.
  • Aromatics help keep whole fish moist while grilling. Stuff 1 fish cavity with lemon slices and dill and the other with lime slices, basil, and Thai chiles. If using just 1 filling, double amounts called for.
  • Fasten each opening with a wooden skewer or toothpicks that have been soaked in water so they don't burn. This keeps the aromatics inside and also makes fish easier to handle on the grill.
  • Using a paring knife, make long, 1/4-inch-deep diagonal slashes at 2-inch intervals on both sides of fish so they cook evenly throughout. This also allows any seasonings on skin (see step 5) to penetrate.
  • Rub both sides of each fish with remaining olive oil and season with salt and pepper, working all into slashes as well as heads and tails -- both are edible, and the tail becomes delightfully crisp when grilled.
  • Brush hot grill with vegetable oil; immediately place fish on grill. Cook, undisturbed and uncovered, until undersides are charred and flesh along gills on undersides turns opaque, 5 to 7 minutes.
  • Turn fish with 2 large spatulas. If they stick, wait a few seconds until skin sears enough to release cleanly. Grill on other side until charred and fish are just cooked through and opaque, 5 to 7 minutes more.
  • Serve fish with lemon and lime wedges and more herbs. To serve, cut fillet free from top side of fish and remove with a spatula. Remove bones to free other fillet.

EASY GRILLED WHOLE FISH RECIPE BY TASTY



Easy Grilled Whole Fish Recipe by Tasty image

Here's what you need: whole fish, salt, pepper, lemon, parsley

Provided by Tasty

Categories     Dinner

Time 30m

Yield 5 pieces

Number Of Ingredients 5

1 whole fish
salt, to taste
pepper, to taste
lemon, to taste
parsley, to taste

Steps:

  • Rinse fish inside and out with cold water, pat dry with paper towel.
  • Stuff cavity with salt, pepper, lemon, parsley, or any favorite herbs or spices.
  • Drizzle skin with olive oil. Place in a loose pouch of heavy duty aluminum foil and splash with white wine. Roll the foil shut so that liquid or air can't escape but leave a space between the top of the fish and the top of the foil pouch.
  • Cook on medium-high grill for 12-18 minutes depending on size of the fish.
  • Enjoy!

Nutrition Facts : Calories 28 calories, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams

Tips:

  • To ensure the fish cooks evenly, make sure it is of uniform thickness. If necessary, butterfly the fish and remove the backbone.
  • Use a variety of fresh herbs for the stuffing to create a flavorful filling. Some good options include parsley, thyme, rosemary, and sage.
  • Wrap the fish tightly in pancetta to keep the stuffing in place and prevent the fish from drying out.
  • Roast the fish at a high temperature for a short period of time to ensure that the flesh is cooked through while the skin remains crispy.
  • Serve the fish immediately with your favorite sides, such as roasted vegetables, mashed potatoes, or a simple green salad.

Conclusion:

This recipe for grilled roasted whole fish stuffed with fresh herbs and wrapped in pancetta is a delicious and impressive dish that is perfect for a special occasion. The fish is cooked to perfection, the stuffing is flavorful, and the pancetta adds a crispy, salty touch. This dish is sure to be a hit with your family and friends.

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