20 Delicious Baked Whole Fish Recipes for Every Occasion

Whether you’re planning a cozy family dinner or a festive gathering, baking a whole fish is a surefire way to impress with minimal fuss. From zesty lemon-infused creations to rich, herb-crusted delights, our roundup of 20 Delicious Baked Whole Fish Recipes for Every Occasion promises to inspire your next culinary adventure. Dive in and discover how simple ingredients can transform into extraordinary meals!

Herb-Crusted Baked Whole Fish

Yesterday, as the golden hues of dusk painted the kitchen, I found myself drawn to the simplicity and elegance of preparing a whole fish, its scales shimmering under the soft light, ready to be transformed into a meal that speaks of both comfort and sophistication.

Ingredients

• 1 whole white fish (about 3 lbs), cleaned and scaled, with slits cut into the sides
• 1/4 cup rich extra virgin olive oil
• 1/2 cup fresh breadcrumbs, golden and crisp
• 1/4 cup finely chopped fresh parsley, vibrant and fragrant
• 2 tbsp finely chopped fresh thyme, earthy and robust
• 1 tbsp finely grated lemon zest, bright and citrusy
• 1 tsp sea salt, coarse and flaky
• 1/2 tsp finely ground black pepper, pungent and sharp
• 1 lemon, thinly sliced, for garnish

Instructions

1. Preheat your oven to 375°F (190°C), allowing it to reach the perfect temperature for a crispy crust.
2. In a medium bowl, combine the breadcrumbs, parsley, thyme, lemon zest, sea salt, and black pepper, mixing gently to distribute the herbs evenly.
3. Brush the fish inside and out with the olive oil, ensuring every part is lightly coated to help the crust adhere.
4. Press the breadcrumb mixture onto the fish, covering it completely for a uniform crust that will turn golden in the oven.
5. Place the fish on a baking sheet lined with parchment paper, arranging lemon slices around it for a burst of flavor as it bakes.
6. Bake for 25-30 minutes, or until the crust is golden and the fish flakes easily with a fork, indicating it’s perfectly cooked.
7. Let the fish rest for 5 minutes before serving, allowing the juices to redistribute for the most succulent bite.

Resting there on the platter, the herb-crusted fish is a sight to behold, its crust crackling under the slightest pressure, revealing flesh that’s moist and flaky. Serve it with a drizzle of the pan juices and a side of roasted vegetables for a meal that’s as nourishing as it is delightful.

Lemon Garlic Baked Whole Fish

Remembering the simplicity of seaside meals, this dish brings the ocean’s freshness to your table with minimal fuss. It’s a celebration of flavors, where the zesty lemon and aromatic garlic play leading roles, gently enhancing the fish’s natural sweetness.

Ingredients

• 1 whole fish (about 2-3 lbs), such as snapper or sea bass, scaled and gutted
• 3 tablespoons rich extra virgin olive oil
• 2 large lemons, one thinly sliced and one juiced
• 4 cloves garlic, minced into a fragrant paste
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon freshly cracked black pepper
• A handful of fresh thyme sprigs

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly even bake.
2. Rinse the whole fish under cold water and pat dry with paper towels, ensuring the skin is moisture-free for crispiness.
3. Make three diagonal slashes on each side of the fish to allow the marinade to penetrate deeply.
4. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, sea salt, and black pepper to create a vibrant marinade.
5. Generously coat the fish inside and out with the marinade, then stuff the cavity with lemon slices and thyme sprigs for aromatic infusion.
6. Place the fish on a parchment-lined baking sheet and bake for 25-30 minutes, or until the flesh flakes easily with a fork.
7. Halfway through baking, baste the fish with the juices accumulated on the tray to keep it moist and flavorful.
8. Once done, let the fish rest for 5 minutes before serving to allow the juices to redistribute.

Delight in the tender, flaky texture of the fish, where each bite is a harmonious blend of citrusy brightness and garlicky depth. Serve it atop a bed of wild rice or with a side of roasted vegetables for a meal that feels both rustic and refined.

Spicy Thai Baked Whole Fish

Today, as the light fades softly outside, I find myself drawn to the warmth and complexity of Thai cuisine, a dish that promises both comfort and adventure. Spicy Thai baked whole fish, with its harmonious blend of heat, sweetness, and tang, feels like a celebration of flavors waiting to unfold in your kitchen.

Ingredients

• 1 whole sea bass (about 2 lbs), cleaned and scaled, with slits cut into the skin
• 3 tbsp rich extra virgin olive oil
• 2 tbsp freshly squeezed lime juice
• 1 tbsp finely minced garlic
• 1 tbsp finely minced ginger
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 cup fresh cilantro leaves, roughly chopped
• 1 fresh red chili, thinly sliced
• 1 tbsp honey

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper for easy cleanup.
2. In a small bowl, whisk together the olive oil, lime juice, garlic, ginger, black pepper, and sea salt until well combined.
3. Place the sea bass on the prepared tray and generously coat both sides and the inside with the marinade, ensuring it gets into the slits for maximum flavor.
4. Scatter the cilantro and red chili over and inside the fish, then drizzle with honey for a touch of sweetness.
5. Bake in the preheated oven for 25-30 minutes, or until the fish flakes easily with a fork and the skin is crispy.
6. Let the fish rest for 5 minutes before serving to allow the juices to redistribute.

Baked to perfection, the fish emerges with a crispy skin giving way to tender, flaky flesh, infused with the vibrant flavors of lime, chili, and cilantro. Serve it atop a bed of steamed jasmine rice or with a side of grilled vegetables for a meal that’s as visually stunning as it is delicious.

Mediterranean Style Baked Whole Fish

How often do we pause to savor the simplicity of a dish that carries the essence of the sea and the warmth of the Mediterranean sun? Today, let’s embrace the gentle art of baking a whole fish, a practice that transforms humble ingredients into a meal that feels both nourishing and celebratory.

Ingredients

• 1 whole sea bass (about 2 pounds), scaled and gutted
• 3 tablespoons rich extra virgin olive oil
• 1 lemon, thinly sliced into bright, fragrant rounds
• 4 cloves garlic, minced into a pungent paste
• 1 teaspoon sea salt, coarse and flaky
• 1/2 teaspoon finely ground black pepper
• 1/4 cup fresh parsley, chopped into vibrant green flecks
• 1/4 cup fresh dill, fronds lightly torn

Instructions

1. Preheat your oven to 375°F (190°C), allowing it to reach the perfect temperature for even cooking.
2. Rinse the sea bass under cold water, patting it dry with paper towels to ensure a crisp skin.
3. Make three diagonal slashes on each side of the fish, a technique that promotes even cooking and flavor absorption.
4. Rub the fish inside and out with olive oil, then season generously with sea salt and black pepper.
5. Stuff the cavity with lemon slices, minced garlic, parsley, and dill, layering the aromatics for maximum flavor.
6. Place the fish on a parchment-lined baking sheet, drizzling any remaining olive oil over the top.
7. Bake for 25-30 minutes, or until the flesh is opaque and flakes easily with a fork, a sign of perfect doneness.
8. Let the fish rest for 5 minutes before serving, allowing the juices to redistribute for a moist bite.

The texture of the fish should be tender yet firm, with a melody of citrus and herbs in every forkful. Try serving it atop a bed of quinoa or with a side of roasted vegetables for a meal that’s as colorful as it is comforting.

Baked Whole Fish with Ginger and Scallions

Many evenings call for a meal that feels both nourishing and effortless, a dish that whispers of simplicity yet sings with flavor. This baked whole fish, adorned with the bright notes of ginger and scallions, is just that—a humble yet elegant centerpiece for any table.

Ingredients

• 1 whole white fish (about 2 lbs), cleaned and scaled, with slits cut into the sides
• 2 tbsp freshly grated ginger, its spicy aroma filling the air
• 1/4 cup thinly sliced scallions, their green tops adding a pop of color
• 3 tbsp rich extra virgin olive oil, for a smooth, fruity depth
• 1 tsp finely ground sea salt, to enhance the natural flavors
• 1/2 tsp freshly ground black pepper, for a subtle warmth
• 1 lemon, thinly sliced, for a citrusy brightness

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. Pat the fish dry with paper towels, a crucial step for achieving a beautifully crisp skin.
3. Rub the fish inside and out with olive oil, then season generously with salt and pepper.
4. Stuff the cavity with grated ginger, scallions, and lemon slices, layering the flavors deeply into the fish.
5. Place the fish on a lightly oiled baking sheet, arranging the remaining lemon slices on top for an attractive presentation.
6. Bake for 25-30 minutes, or until the flesh flakes easily with a fork, a sign it’s cooked to perfection.
7. Let the fish rest for 5 minutes before serving, allowing the juices to redistribute for maximum moisture.

Velvety in texture with a delicate balance of spicy and fresh, this fish pairs wonderfully with a side of steamed jasmine rice or a crisp, green salad. The ginger and scallions meld beautifully, creating a dish that’s as visually stunning as it is delicious.

Crispy Skin Baked Whole Fish

How often do we pause to appreciate the simplicity of a dish that speaks volumes through its textures and flavors? Today, let’s embrace the quiet elegance of a Crispy Skin Baked Whole Fish, a testament to the beauty of minimalism in cooking.

Ingredients

• 1 whole branzino (about 1.5 lbs), scaled and gutted
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 2 sprigs fresh rosemary, leaves picked
• 1 lemon, thinly sliced
• 3 cloves garlic, thinly sliced

Instructions

1. Preheat your oven to 400°F (204°C) to ensure a crispy skin.
2. Pat the branzino dry inside and out with paper towels; moisture is the enemy of crispiness.
3. Score the skin of the fish on both sides with three diagonal cuts, about 1/4 inch deep, to help the heat penetrate evenly.
4. Rub the fish inside and out with olive oil, then season generously with sea salt and black pepper.
5. Stuff the cavity with rosemary leaves, lemon slices, and garlic slices for aromatic flavor.
6. Place the fish on a baking sheet lined with parchment paper and bake for 20-25 minutes, until the skin is golden and crispy.
7. Let the fish rest for 5 minutes before serving to allow the juices to redistribute.

Flaky, tender flesh meets a crackling golden crust in this dish, a harmony of textures that’s best enjoyed with a simple side of steamed greens or a light salad. The lemon and rosemary infuse the fish with a bright, herbaceous aroma, making each bite a refreshing experience.

Baked Whole Fish with Tomato and Olive

Lately, I’ve found myself drawn to the simplicity and elegance of cooking whole fish, a method that feels both ancient and wonderfully straightforward. This baked whole fish with tomato and olive is a testament to how few ingredients can come together to create something deeply flavorful and satisfying.

Ingredients

• 1 whole sea bass (about 2 lbs), cleaned and scaled
• 3 tbsp rich extra virgin olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 2 cloves garlic, thinly sliced
• 1 lemon, thinly sliced
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with 1 tbsp of the olive oil.
2. Pat the sea bass dry with paper towels, then make three diagonal slashes on each side of the fish to help it cook evenly.
3. Season the fish inside and out with the sea salt and black pepper, ensuring the seasoning reaches into the slashes.
4. Arrange the lemon slices inside the cavity of the fish, then place it in the prepared baking dish.
5. Scatter the cherry tomatoes, Kalamata olives, and garlic slices around the fish in the dish.
6. Drizzle the remaining 2 tbsp of olive oil over the fish and the surrounding ingredients.
7. Bake in the preheated oven for 25-30 minutes, or until the fish flakes easily with a fork and the skin is slightly crispy.
8. Sprinkle the chopped parsley over the dish just before serving for a fresh, herby finish.

As you take your first bite, notice how the flaky, moist fish pairs perfectly with the burst of sweetness from the tomatoes and the briny pop of the olives. Serving this dish over a bed of quinoa or with a side of crusty bread to soak up the juices makes for a meal that’s as nourishing as it is delightful.

Asian Inspired Baked Whole Fish

Kindly imagine the gentle aroma of ginger and scallions wafting through your kitchen, a prelude to the simple yet profound pleasure of preparing an Asian Inspired Baked Whole Fish. This dish, with its harmonious blend of flavors, invites you to slow down and savor the process as much as the result.

Ingredients

• 1 whole sea bass (about 2 lbs), cleaned and scaled, with slits cut into the sides
• 3 tbsp rich soy sauce
• 2 tbsp fragrant toasted sesame oil
• 1 tbsp fresh ginger, finely julienned
• 2 scallions, thinly sliced, with whites and greens separated
• 1 tsp coarse sea salt
• 1/2 tsp finely ground white pepper
• 1/4 cup fresh cilantro leaves, loosely packed
• 1 lime, thinly sliced into rounds

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the sea bass dry with paper towels, inside and out, to ensure crispy skin.
3. Rub the sea bass inside and out with coarse sea salt and finely ground white pepper, focusing on the slits to season thoroughly.
4. In a small bowl, whisk together the rich soy sauce and fragrant toasted sesame oil, then brush this mixture generously over the fish, including inside the slits.
5. Stuff the cavity of the fish with half of the fresh ginger, the whites of the scallions, and half of the lime slices for a burst of flavor as it bakes.
6. Arrange the remaining lime slices on top of the fish, then scatter the remaining ginger and the greens of the scallions over it.
7. Bake in the preheated oven for 25-30 minutes, or until the fish flakes easily with a fork and the skin is slightly crispy.
8. Garnish with fresh cilantro leaves before serving to add a bright, herbal note.

Once baked, the fish emerges with a delicate balance of savory and citrusy notes, the flesh moist and flaky beneath its crispy skin. Serve it atop a bed of steamed jasmine rice to soak up the flavorful juices, or alongside a crisp, refreshing cucumber salad for contrast.

Baked Whole Fish with Citrus Glaze

Floating through the kitchen on a quiet afternoon, the idea of a baked whole fish with a citrus glaze seems like a whisper of summer, a dish that carries the lightness of the season with every bite.

Ingredients

• 1 whole sea bass (about 2 lbs), cleaned and scaled
• 1/4 cup rich extra virgin olive oil
• 1/2 cup fresh orange juice, squeezed from ripe, juicy oranges
• 2 tbsp honey, preferably local and raw
• 1 tbsp finely grated ginger, with its sharp, spicy aroma
• 2 cloves garlic, minced into tiny, pungent pieces
• 1 tsp sea salt, coarse and flaky
• 1/2 tsp finely ground black pepper
• 1 lemon, thinly sliced into bright, tangy wheels
• 1 orange, thinly sliced into sweet, vibrant wheels
• Fresh thyme sprigs, for their earthy, lemony fragrance

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. In a small bowl, whisk together the extra virgin olive oil, fresh orange juice, honey, grated ginger, minced garlic, sea salt, and black pepper until the mixture is smooth and homogenous.
3. Place the whole sea bass on a large baking sheet lined with parchment paper, making sure it’s centered for even baking.
4. Generously brush the citrus glaze all over the fish, inside and out, ensuring every part is coated for maximum flavor.
5. Arrange the lemon and orange slices and fresh thyme sprigs on top of and inside the fish, creating a fragrant bed that will infuse the fish as it bakes.
6. Bake in the preheated oven for 25-30 minutes, or until the fish flakes easily with a fork and the skin is slightly crispy.
7. Halfway through baking, baste the fish with the juices that have collected on the baking sheet to keep it moist and flavorful.
8. Once done, let the fish rest for 5 minutes before serving to allow the juices to redistribute.

Juicy and tender, the fish falls off the bone with a subtle sweetness from the glaze, balanced by the citrus’s acidity. Serve it on a platter with the roasted citrus slices and a sprinkle of fresh thyme for a dish that’s as beautiful as it is delicious.

Garlic Butter Baked Whole Fish

Zestfully, the aroma of garlic and butter mingling in the air promises a dish that’s both comforting and elegantly simple. This garlic butter baked whole fish is a celebration of flavors, where the delicate flesh of the fish meets the rich, aromatic embrace of garlic butter, creating a meal that feels like a quiet dinner by the sea.

Ingredients

• 1 whole white fish (about 2 lbs), cleaned and scaled, with head and tail intact for presentation
• 4 tbsp unsalted butter, softened to room temperature
• 4 cloves garlic, minced into a fine paste
• 1 lemon, thinly sliced into rounds
• 1 tbsp fresh parsley, finely chopped for a bright, herbaceous note
• 1/2 tsp sea salt, for seasoning
• 1/4 tsp freshly ground black pepper, for a subtle heat

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly even bake.
2. Pat the whole fish dry with paper towels, inside and out, to ensure the skin crisps beautifully.
3. In a small bowl, mix the softened butter, minced garlic, salt, and pepper until well combined, creating a fragrant garlic butter.
4. Make three diagonal slashes on each side of the fish, cutting down to the bone, to allow the garlic butter to penetrate deeply.
5. Generously rub the garlic butter mixture all over the fish, including inside the cavity and into the slashes, for maximum flavor.
6. Place the lemon slices inside the cavity of the fish and on top, adding a citrusy brightness that complements the rich butter.
7. Transfer the fish to a baking sheet lined with parchment paper, and bake in the preheated oven for 25-30 minutes, or until the flesh flakes easily with a fork.
8. Sprinkle the freshly chopped parsley over the fish just before serving, adding a pop of color and freshness.

Lightly, the fish flakes apart under the slightest pressure, its flesh moist and infused with the garlic butter’s richness. Serve it with a side of steamed vegetables or a crisp salad to balance the dish’s luxuriousness, making it a meal that’s as nourishing as it is delightful.

Baked Whole Fish with Herbs de Provence

Cooking has always been a journey of the senses, a way to connect with the earth’s bounty and the traditions that shape our tables. Today, let’s embrace the simplicity and elegance of a dish that speaks to the soul, a baked whole fish adorned with the fragrant whispers of Herbs de Provence.

Ingredients

• 1 whole sea bass (about 2 lbs), scaled and gutted
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon Herbs de Provence, fragrant and finely ground
• 1 teaspoon sea salt, coarse and flaky
• 1/2 teaspoon freshly ground black pepper, bold and aromatic
• 1 lemon, thinly sliced into bright, citrusy rounds
• 3 sprigs fresh thyme, woody and earthy
• 2 cloves garlic, minced into pungent bits

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. Rinse the whole sea bass under cold water, patting it dry with paper towels to ensure a crisp skin.
3. Score the fish on both sides with three diagonal cuts, about 1/2 inch deep, to allow the herbs and heat to penetrate.
4. Rub the fish inside and out with olive oil, coating it generously for moisture and flavor.
5. Sprinkle the Herbs de Provence, sea salt, and black pepper evenly over the fish, pressing gently to adhere.
6. Stuff the cavity with lemon slices, thyme sprigs, and minced garlic, layering the flavors beautifully.
7. Place the fish on a parchment-lined baking sheet, drizzling any remaining olive oil over the top.
8. Bake for 25-30 minutes, or until the flesh flakes easily with a fork and the skin is golden and crisp.
9. Let the fish rest for 5 minutes before serving, allowing the juices to redistribute for maximum flavor.

Flaky and moist, the fish carries the herby, citrusy notes of Provence in every bite. Serve it atop a bed of wild rice or with a side of roasted vegetables for a meal that feels both rustic and refined.

Baked Whole Fish with Mango Salsa

Mangoes and fish, a pairing that sings of summer’s bounty, come together in this dish that’s as vibrant to look at as it is to eat. The sweetness of ripe mangoes contrasts beautifully with the savory, flaky fish, creating a meal that feels both indulgent and refreshing.

Ingredients

• 1 whole sea bass (about 2 lbs), cleaned and scaled
• 1 tbsp rich extra virgin olive oil
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 2 ripe mangoes, diced into 1/4-inch pieces
• 1/4 cup finely chopped red onion
• 1 jalapeño, seeds removed and finely diced
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp honey

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Pat the sea bass dry with paper towels, then rub it all over with olive oil, sea salt, and black pepper.
3. Place the fish on the prepared baking sheet and bake for 25-30 minutes, or until the flesh is opaque and flakes easily with a fork.
4. While the fish bakes, combine the diced mangoes, red onion, jalapeño, cilantro, lime juice, and honey in a medium bowl. Stir gently to mix.
5. Let the mango salsa sit for at least 10 minutes to allow the flavors to meld.
6. Once the fish is done, let it rest for 5 minutes before serving.
7. To serve, place the whole fish on a platter and spoon the mango salsa over the top.

When the fish emerges from the oven, its skin crisped to perfection, it’s a sight to behold. The mango salsa, with its juicy chunks and hint of heat, adds a burst of color and flavor that makes each bite unforgettable. Consider serving this dish on a large platter surrounded by lime wedges and extra cilantro for a presentation that’s as stunning as the flavors.

Baked Whole Fish with Coconut Milk

Evenings like these call for something simple yet profoundly comforting, a dish that whispers of the sea and the warmth of the kitchen. Baked whole fish with coconut milk is just that—a tender, flaky embrace of flavors, gently coaxed into being with patience and care.

Ingredients

• 1 whole sea bass (about 2 lbs), scaled and gutted
• 1 cup rich, creamy coconut milk
• 2 tbsp freshly squeezed lime juice
• 3 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp extra virgin olive oil
• 1/4 cup fresh cilantro, roughly chopped
• 1 red chili, thinly sliced (optional for heat)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Pat the sea bass dry with paper towels, then make three diagonal slits on each side of the fish to allow the marinade to penetrate.
3. In a small bowl, whisk together the coconut milk, lime juice, garlic, ginger, salt, and pepper until well combined.
4. Place the fish in the prepared baking dish and pour the coconut milk mixture over it, ensuring it gets into the slits and the cavity.
5. Drizzle the top of the fish with olive oil and scatter the cilantro and red chili slices over it.
6. Bake in the preheated oven for 25-30 minutes, or until the fish flakes easily with a fork and the skin is slightly crispy.
7. Let the fish rest for 5 minutes before serving to allow the flavors to meld beautifully.

On the plate, the fish is a sight to behold—its skin golden and crisp, the flesh beneath moist and infused with the aromatic coconut milk. Serve it with a side of steamed jasmine rice to soak up the fragrant sauce, or alongside a crisp, green salad for a lighter touch.

Baked Whole Fish with Soy Sauce and Ginger

Just as the evening settles in, there’s something profoundly comforting about preparing a dish that feels both nourishing and celebratory. This baked whole fish, glazed with a blend of soy sauce and ginger, is a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• 1 whole sea bass (about 2 lbs), cleaned and scaled
• 3 tablespoons rich soy sauce
• 2 tablespoons freshly grated ginger, with its sharp, spicy aroma
• 1 tablespoon smooth honey
• 2 tablespoons vibrant green onions, thinly sliced
• 1 tablespoon toasted sesame oil, with its nutty depth
• 1/2 cup water

Instructions

1. Preheat your oven to 375°F, ensuring it’s perfectly heated for even cooking.
2. In a small bowl, whisk together the soy sauce, grated ginger, honey, and sesame oil until the honey is fully dissolved, creating a glossy marinade.
3. Place the whole sea bass on a lightly oiled baking tray, making sure it lies flat to cook evenly.
4. Generously brush the fish inside and out with the marinade, reserving some for basting later, to infuse it with flavor.
5. Pour the water around the fish in the tray to keep the environment moist, preventing the fish from drying out.
6. Bake in the preheated oven for 25 minutes, then baste the fish with the remaining marinade and sprinkle the green onions over the top.
7. Continue baking for another 10-15 minutes, or until the fish flakes easily with a fork and the skin is slightly crispy.
8. Tip: For an extra layer of flavor, let the fish marinate in the sauce for 30 minutes before baking. Tip: Always check the thickest part of the fish to ensure it’s cooked through. Tip: Serve immediately to enjoy the contrast between the crispy skin and tender flesh.

The fish emerges from the oven with a caramelized glaze, the ginger and soy sauce melding into a savory-sweet harmony. Tear into the succulent flesh with chopsticks, or flake it over a bowl of steaming rice for a meal that feels like a warm embrace.

Baked Whole Fish with Lemon and Dill

Perhaps there’s no simpler joy than the aroma of a whole fish, its skin crisping to golden perfection, mingling with the bright notes of lemon and the earthy whisper of dill. This dish, a celebration of minimalism and flavor, invites you to slow down and savor the process as much as the meal.

Ingredients

• 1 whole white fish (about 2 lbs), gutted and scaled, with slits cut into the skin
• 2 tablespoons rich extra virgin olive oil
• 1 large lemon, thinly sliced
• 1/4 cup fresh dill, roughly chopped
• 1 teaspoon finely ground sea salt
• 1/2 teaspoon freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the fish dry inside and out with paper towels to ensure the skin crisps beautifully.
3. Rub the fish all over with olive oil, then season the inside and outside with sea salt and black pepper.
4. Stuff the cavity with lemon slices and dill, reserving a few slices for garnish.
5. Place the fish on the prepared baking sheet and bake for 25-30 minutes, or until the flesh flakes easily with a fork.
6. Let the fish rest for 5 minutes before serving to allow the juices to redistribute.

Lay the fish on a platter, garnished with the remaining lemon slices and a sprinkle of fresh dill. The flesh should be moist and flaky, with a delicate balance of citrus and herbaceous notes. For a rustic presentation, serve it straight from the baking sheet, letting everyone help themselves.

Baked Whole Fish with Chili Lime Butter

Sometimes, the simplest dishes bring the most comfort, especially when they’re made with care and a few, quality ingredients. This baked whole fish, adorned with a vibrant chili lime butter, is a testament to that—a dish that feels both celebratory and deeply personal.

Ingredients

• 1 whole fish (about 2 lbs), such as snapper or sea bass, cleaned and scaled
• 3 tbsp unsalted butter, softened to room temperature
• 1 tbsp fresh lime juice, squeezed from ripe, juicy limes
• 1 tsp chili powder, for a gentle warmth
• 1/2 tsp sea salt, finely ground
• 2 cloves garlic, minced to release their aromatic oils
• Fresh cilantro leaves, for a burst of color and freshness

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. In a small bowl, combine the softened butter, lime juice, chili powder, sea salt, and minced garlic, mixing until the flavors are well blended.
3. Make three diagonal cuts on each side of the fish, going about halfway through the flesh, to allow the butter mixture to penetrate.
4. Generously spread the chili lime butter mixture over the fish, inside the cuts and the cavity, for maximum flavor.
5. Place the fish on a parchment-lined baking sheet and bake for 25-30 minutes, or until the flesh flakes easily with a fork.
6. Garnish with fresh cilantro leaves before serving, adding a final touch of brightness.

Might you find the flesh tender and flaky, perfectly balanced by the zesty, slightly spicy butter. Consider serving it atop a bed of steamed jasmine rice or with a side of grilled vegetables for a meal that sings of summer.

Baked Whole Fish with Roasted Vegetables

Moments like these call for simplicity, for dishes that speak to the soul without demanding too much from our hands or our time. A baked whole fish with roasted vegetables is just that—a humble, nourishing meal that brings the ocean’s bounty and the earth’s harvest together in one pan.

Ingredients

• 1 whole sea bass (about 2 lbs), scaled and gutted
• 3 tbsp rich extra virgin olive oil
• 1 lb baby potatoes, halved
• 2 medium carrots, sliced into 1-inch pieces
• 1 large red bell pepper, seeded and chopped
• 4 cloves garlic, minced
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 lemon, thinly sliced
• 4 sprigs fresh thyme

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s perfectly heated for roasting.
2. Rinse the sea bass under cold water and pat dry with paper towels, ensuring the skin is dry for crispiness.
3. In a large bowl, toss the baby potatoes, carrots, and red bell pepper with 2 tbsp of olive oil, minced garlic, black pepper, and sea salt until evenly coated.
4. Spread the vegetables in a single layer on a large baking sheet, creating space in the center for the fish.
5. Place the sea bass on the baking sheet. Drizzle the remaining 1 tbsp of olive oil over the fish, then season with additional salt and pepper if desired.
6. Arrange the lemon slices and thyme sprigs on top of and inside the fish for aromatic flavor.
7. Roast in the preheated oven for 25-30 minutes, or until the fish flakes easily with a fork and the vegetables are tender and slightly caramelized.
8. Let the dish rest for 5 minutes before serving to allow the flavors to meld beautifully.

Rich in flavors and textures, the fish emerges tender and flaky, while the vegetables offer a sweet, earthy contrast. Serve it straight from the pan for a rustic, family-style meal that invites everyone to dig in.

Baked Whole Fish with Sweet and Sour Sauce

Now, as the evening light fades, there’s something deeply comforting about preparing a dish that feels both grand and intimately simple. A baked whole fish, glazed with a sweet and sour sauce, offers a balance of flavors that dance between the bright and the savory, perfect for a quiet dinner that still feels like a celebration.

Ingredients

• 1 whole sea bass (about 2 lbs), cleaned and scaled, with slits cut into the sides
• 3 tablespoons rich extra virgin olive oil
• 1/2 cup pure honey, warmed to loosen
• 1/4 cup apple cider vinegar, with its sharp, fruity tang
• 2 cloves garlic, minced into fine, aromatic pieces
• 1 teaspoon freshly grated ginger, for a warm, spicy note
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt, for a clean, mineral crunch
• 1/4 cup fresh cilantro leaves, roughly chopped for a burst of color and freshness

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s fully heated for even cooking.
2. Pat the sea bass dry with paper towels, which helps the skin crisp up beautifully in the oven.
3. Brush the fish inside and out with olive oil, then season with salt and pepper, rubbing the spices gently into the slits.
4. In a small bowl, whisk together the honey, apple cider vinegar, garlic, and ginger until the mixture is smooth and well combined.
5. Place the fish on a parchment-lined baking sheet, and generously brush half of the sweet and sour sauce over it, making sure to get into the slits.
6. Bake for 25 minutes, then carefully remove from the oven to brush with the remaining sauce. Tip: Use a pastry brush for an even, mess-free application.
7. Return to the oven for another 10-15 minutes, or until the fish flakes easily with a fork and the skin is golden and slightly caramelized.
8. Garnish with fresh cilantro before serving. Tip: Let the fish rest for 5 minutes after baking to allow the flavors to meld beautifully.

The fish emerges from the oven with a sticky, glossy glaze that clings to tender, flaky flesh. Serve it atop a bed of jasmine rice, letting the sauce pool around the grains, or with a side of steamed greens for a contrast in textures. The sweetness of the honey mellows into the vinegar’s sharpness, creating a sauce that’s as complex as it is comforting.

Baked Whole Fish with Cilantro and Lime

Dusk settles softly outside, and the kitchen fills with the promise of something simple yet profoundly satisfying. Tonight, it’s about embracing the whole, the unadulterated joy of a baked fish, its skin crisping under the heat, infused with the bright notes of cilantro and lime.

Ingredients

• 1 whole white fish (about 2 lbs), cleaned and scaled, with slits cut into the sides
• 3 tbsp rich extra virgin olive oil
• 1/2 cup freshly chopped cilantro, stems and leaves
• 2 limes, one thinly sliced and one juiced
• 3 cloves garlic, minced into a fine paste
• 1 tsp finely ground sea salt
• 1/2 tsp freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it reaches the right temperature for even cooking.
2. Pat the fish dry with paper towels, a crucial step for achieving that desirable crispy skin.
3. Rub the fish inside and out with olive oil, then season generously with sea salt and black pepper.
4. Stuff the cavity with minced garlic, half of the chopped cilantro, and lime slices, layering flavors from the inside out.
5. Place the fish on a parchment-lined baking sheet, drizzling any remaining olive oil over the top.
6. Bake for 25-30 minutes, or until the flesh flakes easily with a fork, a sign of perfect doneness.
7. Remove from the oven and immediately sprinkle with the remaining cilantro and a generous squeeze of fresh lime juice.

The fish emerges from the oven with skin so crisp it sings under the fork, while the flesh remains moist and flaky. The cilantro and lime cut through the richness, offering a burst of freshness that elevates the dish. Try serving it atop a bed of wild rice, allowing the grains to soak up the vibrant juices.

Baked Whole Fish with Pesto and Cherry Tomatoes

Now, as the golden light of early summer dances through the kitchen, there’s something profoundly comforting about preparing a dish that feels both rustic and refined. This baked whole fish, adorned with vibrant pesto and sweet cherry tomatoes, is a celebration of simplicity and flavor, a melody of the sea and garden coming together in harmony.

Ingredients

• 1 whole sea bass or snapper (about 2 lbs), scaled and gutted
• 1/4 cup rich extra virgin olive oil
• 1/2 cup homemade or store-bought basil pesto, fragrant and herby
• 1 pint ripe cherry tomatoes, halved and bursting with sweetness
• 3 cloves garlic, thinly sliced for a subtle sharpness
• 1 lemon, thinly sliced to add a bright citrus note
• 1 tsp sea salt, for seasoning
• 1/2 tsp freshly ground black pepper, for a gentle heat

Instructions

1. Preheat your oven to 375°F (190°C), ensuring it’s perfectly heated for even cooking.
2. Rinse the whole fish under cold water and pat dry with paper towels, removing any excess moisture for crisp skin.
3. Make three diagonal cuts on each side of the fish, about 1 inch apart, to allow the flavors to penetrate deeply.
4. Rub the fish inside and out with olive oil, then season generously with sea salt and black pepper.
5. Spread half of the pesto inside the cavity of the fish, layering in slices of garlic and lemon for aromatic depth.
6. Place the fish on a baking sheet lined with parchment paper, scattering the cherry tomatoes around it.
7. Drizzle the remaining pesto over the fish and tomatoes, ensuring every bite is infused with flavor.
8. Bake for 25-30 minutes, or until the fish flakes easily with a fork and the tomatoes are slightly caramelized.
9. Let the fish rest for 5 minutes before serving, allowing the juices to redistribute for maximum tenderness.

Upon serving, the fish reveals a moist, flaky interior, perfectly contrasted by the crispy skin and the juicy, roasted tomatoes. The pesto adds a lush, herbaceous layer, while the lemon slices offer a refreshing zing. Consider presenting it on a large platter with a side of crusty bread to soak up the delectable juices, turning a simple meal into a shared feast.

Conclusion

Brimming with flavor and versatility, our roundup of 20 baked whole fish recipes offers something for every taste and occasion. Whether you’re a seasoned chef or a curious newcomer, these dishes promise to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow food enthusiasts to discover. Happy cooking!

Bella Bacinos