| Level: | Easy |
| Total: | 1 hr 25 min |
| Prep: | 15 min |
| Inactive: | 35 min |
| Cook: | 35 min |
| Yield: | 2 servings |
Ingredients
- 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
Instructions
- 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.
Reviews
Excellent recipe. I caught a Permit fish and used this recipe to cook it. I would say probably one of the best fish dish that I made. Thanks Anne for yet another great recipe
Fantastic. I chose a 2 & 1/2 pound red snapper and followed directions to the letter Beautiful presentation and delicious.
Delicious and really easy. Made it with a whole bronzino, and just used dried Italian seasonings and it came out great. Put it under the broiler for a few seconds at the end just to crisp it up a little
Once again Anne gave us a perfect recipe. Thank you –
You’re recipes look good and I haven’t cooked it yet, because I am allergic to one your ingredients that contains alcohol. Can you suggest some other ingredient other than alcohol in your recipes? Much appreciate and Happy New Year, Maxine C.
Perfect…works with whatever herbs you have available. My garden was still producing Thyme, Oregano, and Rosemary. Great combination and wonderful taste. So in my book as a repeat.
Fantastic! Roasted one whole snapper and one whole trout – my husband and I couldn’t decide which was better. I pay $50 for this preparation at my favorite Italian restaurant!
Excellent!!! great recipe… couldn’t stop eating and did not need anything else to go with it. I am planning a fishing trip in Hawaii next month and can’t wait to use this recipe to use with the fish we catch and make my bf a wonderful meal…
My first attempt at cooking whole fish and this recipe could not be easier!
I was given a Spot Tail and went online to look for a recipe. I quickly came across Anne’s recipe. It looked quick and easy and I had just about everything needed to prepare it. The herbs I used were fresh Italian parsley, bay leaves, dried oregano and a mixture of dry herbs in a jar that my best friend brought me back from her family in Italy……could I go wrong? I served it with a side dish of a mixture of wild rices, shitake mushrooms and asparagus cooked in chicken broth. This made for a delicious, healthy meal.
I reserved the broth from the fish and I will cook it down a little, add a dab of butter to silken it and serve it over linguini with some good imported grated parmesan! OH YEAH BABE!!!!!! 🙂