Description
This whole baked snapper recipe combines the rich flavors of garlic and fresh dill butter to create an elegant yet simple dish perfect for any dinner occasion. The fish is seasoned and stuffed with herbs and lemon, then baked to tender perfection, offering a healthy and flavorful seafood option that impresses with minimal effort.
Ingredients
Scale
Fish and Seasoning
- 2 kg Whole Snapper (can substitute with similar round fish like bream or barramundi)
- 1.5 tsp Salt (kosher or cooking)
- 0.5 tsp Black Pepper (freshly ground)
- 2 tbsp Extra Virgin Olive Oil (or melted butter)
- 0.5 cup Fresh Dill Sprigs (packed)
- 0.5 cup Parsley Leaves (packed, optional)
- 4 cloves Garlic (finely sliced)
- 1 whole Lemon (sliced)
Garlic & Dill Butter Sauce
- 150 g Unsalted Butter (cut into cubes)
- 2 tsp Minced Garlic
- 1 tbsp Fresh Dill (finely chopped)
Instructions
- Preheat the Oven: Begin by setting your oven to 220°C (430°F). As it warms up, line a baking tray with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Fish: Trim all fins except the tail to enhance presentation. Make 3 diagonal slashes on each side to help the heat penetrate. Season the inside with salt and pepper, then lovingly stuff with garlic, parsley, dill, and bite-sized lemon slices.
- Tie the Fish (Optional): If you desire even cooking, use kitchen string to gently bind the fish.
- Season the Exterior: Rub the fish with extra virgin olive oil, followed by a sprinkle of salt and pepper.
- Bake: Place the seasoned fish on your prepared tray and bake for about 20 minutes or until the internal temperature reaches 55°C (131°F).
- Rest: Once baked to perfection, let the fish rest for 5 minutes.
- Make Garlic & Dill Butter Sauce: While the fish rests, melt the butter in a pan, sauté the minced garlic until fragrant, then stir in the finely chopped dill.
- Serve: Present the whole baked fish on a platter, drizzling the garlic and dill butter sauce over the top.
Notes
- Using a meat thermometer to check doneness helps avoid overcooking; the fish is done at an internal temperature of 55°C (131°F).
- Tying the fish is optional but helps maintain shape and even cooking.
- Substitute snapper with similar whole fish such as bream or barramundi if desired.
- Fresh herbs significantly enhance the flavor and aroma of the dish.
- Letting the fish rest after baking ensures juices redistribute for moist, tender flesh.
