💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2
Pat the fish dry well with paper towels and cut diagonal slashes on both sides.
Knife
💡The slashes let the seasoning in and the heat reach the thick flesh near the back, so the fish cooks evenly.
3
Mix the olive oil, garlic, ginger, parsley, salt, black pepper and cumin. Stuff the belly of the fish with the mixture and add the lemon slices. Rub the olive oil over the outside of the fish.
4
Place the fish in the baking pan.
Baking pan
5
Roast the fish in a hot oven (200°C / 390°F) 20–25 minutes, until the meat pulls apart easily.
⚙ Oven roastingOvenBaking pan
💡The fish is done when the flesh near the backbone is white and flakes easily with a fork; a white, opaque eye is another sign.
6
Serve immediately with squeezed lemon and white rice.
272calories
27 gprotein
4 gcarbs
16 gfat
● protein 39%● carbs 6%● fat 54%
Per serving (173 g), of 4 servings
A button hides that part of the recipe, in print too. Another click brings it back. The choice is kept for this recipe.
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Baking pan· Also works: Glass / ovenproof baking dish (None) · Disposable pan (None)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
By the steps, as the recipe is built now: another version or addition can change the list.
