There is something truly magical about a perfectly cooked Baked Whole Fish with Lemon, Herbs, and Garlic Butter Recipe that brings a whole meal alive in the simplest yet most elegant way. The delicate, flaky white fish infused with fragrant herbs, bright lemon, and the rich, garlicky butter melts in your mouth, making every bite feel like a special occasion. This dish is ideal for a cozy family dinner or an impressive meal for friends, offering fresh, clean flavors that celebrate the wonderful harmony between sea and garden ingredients.
Ingredients You’ll Need
The beauty of this Baked Whole Fish with Lemon, Herbs, and Garlic Butter Recipe lies in its simplicity — using fresh, quality ingredients that all play their part to create balanced flavor and irresistible aroma.
- 2 large whole fishes (such as sea bream, sea bass, or branzino): Fresh, scaled, and gutted to ensure a tender yet firm texture when baked.
- 1 heaping tablespoon softened butter: The base of the garlic herb butter that coats the fish with richness.
- 1 head garlic (2 cloves minced, rest left whole): Adds depth and warmth, both infused inside and roasted alongside.
- 1 tablespoon chopped rosemary (plus extra sprigs): Offers a fragrant piney note that complements the fish beautifully.
- 1 tablespoon thyme leaves (plus extra sprigs): Brings a subtle earthiness enhancing the herbal accents.
- Salt and pepper: Essential for seasoning and bringing out all the natural tastes.
- 1 lemon (sliced and cut into triangles): Provides bright acidity and freshness, cutting through the rich butter.
- Olive oil: Used for drizzling, adding a fruity, silky finish to the fish skin.
- 4 large sun-dried tomatoes (chopped): Introduces a sweet and tangy depth to accompany the fish.
- 1 heaping tablespoon capers (chopped): Adds a burst of briny, salty flavor that contrasts beautifully.
- 2 tablespoons green olives (stoned and chopped): Bring a mild bitterness that balances the richness.
- 1 handful parsley leaves (chopped): For freshness and a splash of color to finish the dish.
How to Make Baked Whole Fish with Lemon, Herbs, and Garlic Butter Recipe
Step 1: Prepare Your Fish
Start by ensuring your fish is properly cleaned — gutted, scaled, and rinsed thoroughly. This is a crucial step because it determines the final texture and flavor. If you’re lucky enough to get a fishmonger to do this for you, you’re already one step ahead. Pat your fish dry with paper towels; this helps the skin crisp beautifully during baking.
Step 2: Get Your Oven Ready
Preheat your oven to 400°F (200°C) and prep a roasting tin large enough to comfortably hold both fish. The hot oven will quickly roast the fish, creating an irresistible golden outer layer while locking in moisture.
Step 3: Make the Garlic Herb Butter
In a bowl, combine the softened butter with 2 minced garlic cloves, chopped rosemary, and thyme leaves. Season this mixture well with salt and pepper to make a compound butter bursting with flavor. This butter acts as the star seasoning that mingles with the natural juices of the fish as it bakes.
Step 4: Stuff and Season the Fish
Generously spoon the garlic herb butter inside the cavity of each fish, spreading it all the way through to coat the flesh from within. Stuff the cavity with lemon triangles and rosemary sprigs — these infuse the flesh with bright citrus and herbal aroma. Drizzle olive oil over the surface, sprinkle with salt, and if you like, make a few slashes on the fish skin to allow even more flavor to penetrate. This step sets the stage for that gorgeous, flavorful bake.
Step 5: Bake to Perfection
Place the fish in your roasting tin, nestled with extra thyme sprigs, whole garlic cloves, and remaining lemon slices. Bake in the oven for 20 to 25 minutes—sea bass might finish closer to 20, while larger sea bream takes the full 25. Your kitchen will start to fill with the intoxicating scent of roasted garlic, citrus, and herbs. The fish is done when the flesh flakes easily and has a beautiful golden hue.
Step 6: Prepare the Tangy Topping
While the fish bakes, mix chopped sun-dried tomatoes, capers, olives, and parsley in a small bowl. This vibrant topping adds an extra burst of Mediterranean flair and brightness with just the right amount of salty punch to complement the delicate fish.
Step 7: Serve with Love
Once out of the oven, spoon the tangy topping over the fish or serve it on the side so everyone can add as much as they like. This final touch brings the whole dish together beautifully.
How to Serve Baked Whole Fish with Lemon, Herbs, and Garlic Butter Recipe
Garnishes
Fresh parsley leaves scattered over the top add a final pop of color and herbal freshness that uplifts the dish. A few extra lemon wedges on the side allow guests to brighten their bites with a fresh squeeze of citrus.
Side Dishes
This baked whole fish pairs wonderfully with simple, light sides like roasted baby potatoes or a crisp green salad. A steamed vegetable medley or fluffy couscous also works brilliantly to soak up the garlic butter juices.
Creative Ways to Present
For a stunning presentation, place the fish on a large platter garnished with fresh herb sprigs and lemon wheels. Serve the tangy sun-dried tomato and olive topping in a small bowl alongside to let your guests customize their plate. Wrapping the fish in parchment paper before baking also makes for a rustic, elegant presentation once opened at the table!
Make Ahead and Storage
Storing Leftovers
Leftover baked fish should be cooled quickly and refrigerated in an airtight container. It’s best eaten within 1-2 days to enjoy freshness and prevent drying out. The garlic herb flavor tends to intensify overnight, giving the fish a lovely depth.
Freezing
If freezing, wrap the cooked fish tightly in plastic wrap and then in foil or a freezer-safe bag. Keep for up to a month. Thaw gently in the refrigerator before reheating to retain as much moisture and flavor as possible.
Reheating
To reheat, place the fish in a preheated oven at 300°F (150°C) wrapped loosely in foil for about 10-15 minutes. This gentle reheating method keeps the fish from drying out and preserves the buttery herb flavors perfectly.
FAQs
Can I use a different type of fish for this recipe?
Absolutely! While sea bream, sea bass, and branzino are traditional choices, you can use any whole fish with firm flesh that holds up well to baking. Just adjust the cooking time based on the size.
Is it necessary to stuff the fish with lemon and herbs?
Stuffing the cavity with lemon and herbs is key to infusing subtle citrus and herbal notes deep into the flesh. However, if preferred, you can skip this but expect a simpler flavor profile.
Can I prepare the garlic herb butter ahead of time?
Yes! The compound butter can be made a day or two in advance and stored in the fridge. This actually allows the flavors to mellow and blend beautifully.
How do I know when the fish is fully cooked?
The fish is done when the flesh flakes easily with a fork and is opaque all the way through. Avoid overcooking as it may become dry.
What if I don’t have sun-dried tomatoes or capers?
You can omit these or substitute with roasted red peppers and a splash of brine from green olives for a similar tangy-salty flavor.
Final Thoughts
If you’re looking to impress with minimal effort yet maximum flavor, the Baked Whole Fish with Lemon, Herbs, and Garlic Butter Recipe is your go-to dish. It’s fresh, aromatic, and utterly satisfying — a true celebration of simple ingredients coming together in perfect harmony. I urge you to give it a try; it’s a feast that feels homemade, special, and just a little bit luxurious all at once.
Print
Baked Whole Fish with Lemon, Herbs, and Garlic Butter Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Description
This elegant Baked Whole Fish recipe features fresh sea bream, sea bass, or branzino infused with lemon, herbs, and garlic butter for a flavorful and aromatic meal. The fish is roasted to tender perfection in the oven alongside lemon slices, herbs, and a vibrant topping of sun-dried tomatoes, capers, olives, and parsley, making it a delightful main course perfect for a healthy and impressive dinner.
Ingredients
Fish and Butter Stuffing
- 2 large whole fishes (such as sea bream, sea bass or branzino)
- 1 heaping tablespoon softened butter
- 1 head garlic (2 cloves minced, remaining cloves left whole)
- 1 tablespoon chopped rosemary (plus extra sprigs for stuffing)
- 1 tablespoon thyme leaves (plus extra sprigs for baking)
- Salt and pepper to taste
- 1 lemon (sliced and then cut into triangles)
- Olive oil, for drizzling
Salsa Topping
- 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, as needed
Instructions
- Prepare the Fish: If your whole fishes have not yet been gutted and scaled, start by cleaning them thoroughly. This ensures the fish is ready for cooking and safe to eat.
- Preheat the Oven: Heat your oven to 400°F (200°C) and prepare a roasting tin suitable for the size of your fish to ensure even cooking.
- Make the Garlic Herb Butter: In a bowl, combine the softened butter with 2 minced garlic cloves, chopped rosemary, and thyme leaves. Add salt and pepper to taste, mixing everything thoroughly to create a flavorful compound butter.
- Stuff and Season the Fish: Spoon the herb garlic butter generously inside the cavities of each fish. Next, stuff the fish cavities with lemon triangles (some lemon slices may be left out if they don’t all fit) and rosemary sprigs. Lightly drizzle olive oil over the outside of the fish, sprinkle with salt, and optionally make two to three slashes on the surface to help flavors penetrate during baking.
- Arrange for Baking: Place the prepared fish into your roasting tin. Add extra thyme sprigs, whole garlic cloves left from the head, and remaining lemon slices around the fish to infuse additional aroma while baking.
- Bake the Fish: Roast in the preheated oven for 20-25 minutes. For larger fish like sea bream, plan closer to 25 minutes; for smaller fish like branzino, about 20 minutes should suffice.
- Prepare the Topping: While the fish cooks, mix the chopped sun-dried tomatoes, capers, green olives, and parsley in a bowl. Drizzle with some olive oil to combine and set aside to serve as a bright, zesty topping.
- Serve: Once cooked, remove the fish from the oven and serve immediately, topped with the flavorful tomato and olive mixture along with lemon wedges as desired.
Notes
- If you cannot find whole fish, fillets can be used but adjust baking time accordingly.
- Be sure not to overstuff the fish with lemon to avoid bitterness leaking into the flesh.
- For an extra crispy skin, finish the fish under the broiler for 1-2 minutes, watching closely to prevent burning.
- Leftover salsa topping makes a great condiment for grilled vegetables or bread.
- Scaling and gutting fish can often be done at the fishmonger if you prefer to skip that step at home.
