A whole cleaned fish, patted dry and scored on both sides (or a fillet), brushed with olive oil, lemon and spices, with garlic and herbs in the belly or vegetables underneath, and roasted in a hot oven.
💡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 and salt and spread the mixture over the fish, inside and out.
4
Put the lemon slices into the belly of the fish.
5
Place the fish in the baking pan.
Baking pan
6
Roast the fish in a hot oven (200°C / 390°F) 15–20 minutes, until the meat is white and falls 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.
203calories
18 gprotein
1 gcarbs
14 gfat
● protein 35%● carbs 2%● fat 63%
Per serving (111 g), of 4 servings
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Olive oil: measured in tbsp in this recipe: 1 tbsp = 14 g · 884 kcal per 100 g · More about Olive oil →
Coarse salt: measured in tsp in this recipe: 1 tsp = 4.8 g · 0 kcal per 100 g · More about Coarse salt →
Lemon: measured in pieces: one ≈ 58 g · 29 kcal per 100 g · More about Lemon →
🔧 Tools needed (3) · 🍳 One cooking vessel
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.
Possible additions: On Green Beans · On tomato slices · On sliced onion · On red pepper strips · On potato slices · Potato slicing (minutes) · On asparagus · On carrots · On green pepper strips · Vegetables roasted alone first (minutes) (15) · On broccoli · On zucchini · On cherry tomatoes · On slices of cooked beet · Olive oil for the vegetables · Salt for the vegetables · olive oil · Garlic in the seasoning · Thyme in the seasoning · Mustard · Capers · Lemon juice · Lemon zest in the seasoning · Za'atar · Turmeric · salt · Soaking in salt and lemon (minutes) (30) · Lemon juice for soaking · Harissa · black pepper · White pepper · Paprika · Hot paprika · Cumin · Oregano · Dried coriander in the seasoning · garlic · Rosemary · Lemon slices · Thyme · Parsley · Dill · Cilantro · Olive oil on the outside · Tomato in the filling · Salt and pepper on the outside · Asparagus on top of the fish · Basil leaves · Chili pepper on top · Cherry tomatoes on top · Pistachio coating · Herb and breadcrumb crust · Soft butter in the coating · Honey · Pesto on top · White wine in the pan · Water in the pan · Cherry tomatoes around the fish · On lemon slices in the packet · Tomatoes in the packet · Olives in the packet · Packet opened at the end to brown (minutes) (5) · Covered with foil at first (15) · Soy sauce · Ginger · Marinating in the fridge (minutes) (20–30) · Olive oil to grease the pan · A flake of butter on each piece · Capers on top · Olive oil to drizzle when serving · Oven broiler ( on the top broil setting, with a rack in the upper third) · Parchment paper greased · Smoked paprika · Garlic powder · Lemon juice on top at the end · Part of the salt in the crust (½ tsp of the salt) · Olive oil around the fish · Chopped herbs on top · Lemon slices for serving · Serving (with lemon slices)
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