23 Delicious Whole Fish Recipes for Every Occasion

Dive into the world of seafood with our roundup of 23 Delicious Whole Fish Recipes for Every Occasion! Whether you’re planning a quick weeknight dinner, a festive gathering, or simply craving some comfort food, we’ve got a dish to suit your needs. From crispy-skinned delights to herb-infused masterpieces, these recipes promise to bring flavor and fun to your table. Keep reading to discover your next favorite meal!

Grilled Whole Fish with Lemon and Herbs

Ready to elevate your grilling game with a dish that’s as impressive as it is simple? Grilled whole fish with lemon and herbs is a classic that brings out the best in fresh seafood, and with our step-by-step guide, you’ll master it in no time.

Ingredients

• 1 whole fish (such as snapper or branzino), about 2 lbs, cleaned and scaled
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 lemons, thinly sliced
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 2 cloves garlic, thinly sliced

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent temperature of 400°F.
2. Pat the fish dry with paper towels to ensure a crispy skin. This step is crucial for achieving the perfect texture.
3. Brush the fish inside and out with extra-virgin olive oil, then season generously with kosher salt and freshly ground black pepper.
4. Stuff the cavity with lemon slices, thyme, rosemary, and garlic slices for an aromatic infusion.
5. Place the fish on the grill and cook for about 7 minutes per side. Use a wide spatula to carefully flip the fish, ensuring it doesn’t stick or fall apart.
6. Check for doneness by inserting a fork at the thickest part; the flesh should be opaque and flake easily.
7. Remove from the grill and let rest for 5 minutes before serving to allow the juices to redistribute.

Vibrant and flavorful, this grilled whole fish boasts a crispy skin and tender, moist flesh infused with the bright notes of lemon and herbs. Serve it atop a platter with grilled vegetables for a stunning, restaurant-quality presentation at home.

Steamed Whole Fish with Ginger and Scallions

Preparing a steamed whole fish with ginger and scallions is a classic technique that highlights the delicate flavors of the sea, enhanced by the aromatic punch of fresh aromatics. This method ensures a moist, flaky texture every time, making it a foolproof dish for any home cook.

Ingredients

• 1 whole white fish (such as sea bass or snapper), about 1.5 lbs, cleaned and scaled
• 2 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• 1 piece ginger (about 2 inches), julienned
• 4 scallions, cut into 2-inch lengths
• 1 tbsp peanut oil

Instructions

1. Rinse the fish under cold water and pat dry with paper towels. Make 3 diagonal slashes on each side of the fish to ensure even cooking.
2. Place the fish on a heatproof plate that fits inside your steamer. Drizzle the Shaoxing wine, light soy sauce, and sesame oil over the fish, making sure to coat both sides and the cavity.
3. Scatter half of the julienned ginger and scallions over the fish, reserving the rest for garnish.
4. Fill a wok or steamer pot with enough water to reach just below the steamer basket. Bring the water to a boil over high heat.
5. Once boiling, carefully place the plate with the fish into the steamer. Cover and steam for exactly 8 minutes for a 1.5 lb fish, adjusting the time slightly for larger or smaller fish.
6. While the fish is steaming, heat the peanut oil in a small saucepan over medium heat until it shimmers, about 2 minutes.
7. After steaming, carefully remove the plate from the steamer. Garnish with the remaining ginger and scallions.
8. Pour the hot peanut oil over the garnished fish, listening for the satisfying sizzle that indicates the aromatics are being perfectly cooked by the oil.

A perfectly steamed fish should flake easily with a fork, revealing tender, opaque flesh. The ginger and scallions impart a fresh, slightly spicy flavor that complements the natural sweetness of the fish. Serve immediately with steamed jasmine rice to soak up the delicious juices.

Baked Whole Fish with Garlic and Rosemary

Venturing into the world of whole fish baking can seem daunting, but with this straightforward guide, you’ll master the art of creating a succulent, herb-infused centerpiece that’s as impressive as it is delicious.

Ingredients

• 1 whole sea bass (about 2 lbs), cleaned and scaled
• 3 tbsp extra virgin olive oil
• 4 garlic cloves, thinly sliced
• 2 sprigs fresh rosemary
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) and position the rack in the center.
2. Rinse the sea bass under cold water and pat dry thoroughly with paper towels to ensure crisp skin.
3. Make three diagonal cuts on each side of the fish, about 1/2 inch deep, to allow the flavors to penetrate.
4. Rub the entire fish, inside and out, with olive oil, then season with sea salt and black pepper.
5. Insert garlic slices and rosemary sprigs into the cuts and cavity of the fish for aromatic infusion.
6. Arrange lemon slices on a baking sheet, place the fish on top, and bake for 25-30 minutes, or until the flesh flakes easily with a fork.
7. Tip: For an extra crispy skin, broil the fish for the last 2-3 minutes of cooking, watching closely to prevent burning.
8. Tip: Let the fish rest for 5 minutes before serving to allow the juices to redistribute.
9. Tip: Use a fish spatula for easy transfer to a serving platter, preserving the beautiful presentation.

Zesty and fragrant, this baked whole fish boasts a tender, flaky texture with a golden, crispy skin. Serve it atop a bed of roasted vegetables or with a side of herbed quinoa for a complete, visually stunning meal.

Whole Fish Fried in Coconut Oil

Begin by selecting a fresh, whole fish such as snapper or branzino, ensuring it’s been properly cleaned and scaled for the best results. This method of frying in coconut oil not only imparts a subtle sweetness but also achieves a beautifully crisp exterior while keeping the flesh moist and tender.

Ingredients

• 1 whole snapper or branzino (about 2 lbs), cleaned and scaled
• 1 cup virgin coconut oil
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp all-purpose flour, for dusting
• 1 lemon, thinly sliced, for garnish
• 1/4 cup fresh cilantro leaves, for garnish

Instructions

1. Pat the whole fish dry with paper towels, inside and out, to ensure even frying.
2. Season the fish thoroughly with fine sea salt and freshly ground black pepper, both inside the cavity and on the skin.
3. Lightly dust the fish with all-purpose flour, shaking off any excess to create a thin, even coating.
4. In a large skillet, heat virgin coconut oil over medium-high heat until it reaches 350°F, verified with a kitchen thermometer.
5. Carefully place the fish in the hot oil, frying for about 5-6 minutes per side, or until the skin is golden and crispy.
6. Use a spatula and tongs to gently flip the fish, ensuring it doesn’t break apart during cooking.
7. Once cooked, transfer the fish to a wire rack or paper towels to drain any excess oil.
8. Garnish with thinly sliced lemon and fresh cilantro leaves before serving.

So, the fish emerges with a crackling skin giving way to succulent, flaky meat beneath. Serve it atop a bed of jasmine rice or with a side of spicy mango salad for a contrasting flavor profile that elevates the dish.

Whole Fish Stuffed with Citrus and Fennel

Approaching the art of cooking a whole fish can seem daunting, but with the right guidance, it’s an achievable and rewarding endeavor. This recipe for Whole Fish Stuffed with Citrus and Fennel is designed to guide you through each step with precision, ensuring a dish that’s as flavorful as it is impressive.

Ingredients

• 1 whole sea bass (about 3 lbs), cleaned and scaled
• 2 tbsp extra virgin olive oil
• 1 large fennel bulb, thinly sliced
• 1 orange, thinly sliced
• 1 lemon, thinly sliced
• 4 cloves garlic, minced
• 1 tsp fennel seeds, lightly crushed
• 1/2 cup dry white wine
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly oil a baking dish large enough to hold the fish.
2. Season the cavity of the fish generously with salt and pepper, then stuff with alternating slices of orange, lemon, and fennel, along with the minced garlic.
3. Rub the outside of the fish with olive oil and season with salt, pepper, and crushed fennel seeds.
4. Place the stuffed fish in the prepared baking dish and pour the white wine around it.
5. Bake in the preheated oven for 25-30 minutes, or until the fish flakes easily with a fork. Tip: Baste the fish with the pan juices halfway through cooking to keep it moist.
6. Remove from the oven and let rest for 5 minutes before serving. Tip: Use a sharp knife to fillet the fish at the table for a dramatic presentation.

Now, the fish emerges from the oven with a perfectly crisp skin, its flesh infused with the aromatic blend of citrus and fennel. Serve it alongside a simple salad or roasted vegetables to let the flavors shine. Tip: For an extra touch of elegance, garnish with fresh fennel fronds and a drizzle of the reduced pan juices.

Whole Fish Poached in White Wine

Ready to elevate your home cooking with a dish that’s as impressive as it is simple? Whole Fish Poached in White Wine is a classic technique that yields moist, flavorful results every time, perfect for a special dinner or a quiet night in.

Ingredients

• 1 whole white fish (such as branzino or snapper), about 2 lbs, cleaned and scaled
• 2 cups dry white wine
• 1 cup water
• 1 lemon, thinly sliced
• 4 sprigs fresh thyme
• 2 bay leaves
• 1 tsp whole black peppercorns
• 1 tbsp kosher salt
• 2 tbsp extra virgin olive oil

Instructions

1. In a large, wide pot, combine the white wine, water, lemon slices, thyme, bay leaves, peppercorns, and kosher salt. Bring to a gentle simmer over medium heat, about 5 minutes.
2. Carefully place the whole fish into the simmering liquid. The liquid should just cover the fish; if not, add a bit more water.
3. Reduce the heat to low, cover the pot, and poach the fish for 12-15 minutes, or until the flesh is opaque and flakes easily with a fork.
4. Using two large spatulas, gently lift the fish out of the poaching liquid and transfer it to a serving platter.
5. Drizzle the fish with extra virgin olive oil and let it rest for 5 minutes before serving.

Kitchen tip: To ensure even cooking, choose a pot that snugly fits the fish. The resting period allows the flavors to meld beautifully. Serve this delicate dish with a side of steamed vegetables or a light salad for a complete meal that highlights the fish’s tender texture and the aromatic poaching liquid’s subtle complexity.

Whole Fish Roasted with Potatoes and Olives

Even the most novice cooks can achieve a stunning, flavorful dish with this whole fish roasted alongside potatoes and olives. It’s a simple yet elegant meal that brings the Mediterranean to your table with minimal fuss.

Ingredients

• 1 whole branzino or similar white fish (about 2 lbs), cleaned and scaled
• 1 lb small Yukon Gold potatoes, halved
• 1/2 cup Kalamata olives, pitted
• 3 tbsp extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 1 lemon, thinly sliced
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 sprigs fresh rosemary

Instructions

1. Preheat your oven to 400°F (204°C) and position a rack in the middle.
2. Toss the halved potatoes with 1 tbsp of olive oil, half the garlic, salt, and pepper on a large baking sheet. Spread them in a single layer.
3. Roast the potatoes for 20 minutes, stirring once halfway through, until they begin to soften and brown.
4. While the potatoes roast, pat the fish dry inside and out with paper towels. Make three diagonal slashes on each side of the fish to ensure even cooking.
5. Season the fish inside and out with the remaining salt and pepper. Stuff the cavity with lemon slices, remaining garlic, and rosemary sprigs.
6. Remove the baking sheet from the oven. Push the potatoes to the sides and place the fish in the center. Scatter the olives around the fish.
7. Drizzle the remaining 2 tbsp of olive oil over the fish and potatoes. Return to the oven and roast for 20-25 minutes, until the fish flakes easily with a fork.
8. Let the fish rest for 5 minutes before serving to allow the juices to redistribute.

Gently flake the fish to serve, ensuring each plate gets a portion of the crispy skin, tender flesh, and the savory potatoes and olives. The bright acidity of the lemon cuts through the richness of the fish, making each bite perfectly balanced. Consider garnishing with additional fresh rosemary for an aromatic touch.

Whole Fish Cured with Salt and Sugar

Over the years, I’ve found that curing whole fish with salt and sugar not only preserves it but also intensifies its flavors, creating a delicacy that’s both simple and sophisticated. This method, rooted in tradition, transforms the fish into a tender, flavorful dish that’s perfect for sharing.

Ingredients

• 1 whole fish (about 2 lbs), gutted and scaled
• 1/2 cup kosher salt
• 1/2 cup granulated sugar
• 1 tbsp whole black peppercorns, lightly crushed
• 2 bay leaves, crumbled
• 1 lemon, thinly sliced
• 1/4 cup fresh dill, chopped

Instructions

1. In a small bowl, mix together the kosher salt, granulated sugar, crushed black peppercorns, and crumbled bay leaves until well combined.
2. Place the whole fish on a large piece of parchment paper. Generously coat both the inside and outside of the fish with the salt-sugar mixture, ensuring it’s evenly covered.
3. Arrange the thinly sliced lemon and chopped fresh dill inside the cavity of the fish.
4. Wrap the fish tightly in the parchment paper, then place it on a baking sheet. Refrigerate for 24 hours to cure, flipping the fish once after 12 hours to ensure even curing.
5. After curing, rinse the fish under cold water to remove the excess cure, then pat dry with paper towels.
6. Preheat your oven to 375°F. Place the fish on a clean baking sheet and bake for 25-30 minutes, or until the flesh is opaque and flakes easily with a fork.

After baking, the fish will have a firm yet tender texture, with a perfectly balanced salty-sweet flavor profile. Serve it with a side of roasted vegetables or atop a crisp salad for a refreshing contrast.

Whole Fish Marinated in Soy Sauce and Mirin

Now, let’s dive into preparing a dish that’s as visually stunning as it is delicious, perfect for impressing guests or treating yourself to a gourmet meal at home. This recipe for whole fish marinated in soy sauce and mirin combines the umami depth of soy sauce with the sweet complexity of mirin, creating a harmonious balance of flavors.

Ingredients

• 1 whole sea bass or snapper (about 2 lbs), cleaned and scaled
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 1 tbsp granulated sugar
• 2 cloves garlic, thinly sliced
• 1 inch ginger, julienned
• 2 scallions, cut into 2-inch pieces
• 1 tbsp neutral oil (like grapeseed or canola)

Instructions

1. In a bowl, whisk together soy sauce, mirin, sake, and sugar until the sugar is completely dissolved.
2. Place the whole fish in a large resealable bag or shallow dish, and pour the marinade over it, ensuring the fish is fully coated. Add garlic, ginger, and scallions to the bag or dish. Marinate in the refrigerator for at least 2 hours, turning the fish once halfway through.
3. Preheat your oven to 375°F (190°C). Remove the fish from the marinade, reserving the marinade for later use.
4. Heat oil in a large oven-proof skillet over medium-high heat. Carefully place the fish in the skillet and sear for 3-4 minutes on each side, until the skin is crispy and golden.
5. Pour the reserved marinade over the fish in the skillet, then transfer the skillet to the preheated oven. Bake for 15-20 minutes, basting the fish with the marinade halfway through, until the fish is cooked through and flakes easily with a fork.
6. Tip: For an extra crispy skin, pat the fish dry before marinating. Tip: Always preheat your skillet to ensure a good sear. Tip: Basting the fish during baking keeps it moist and flavorful.

Zesty and aromatic, this dish boasts a tender, flaky texture with a caramelized exterior that’s irresistibly savory. Serve it atop a bed of steamed jasmine rice or with a side of blanched greens for a complete meal that’s as beautiful as it is delicious.

Whole Fish Cooked in Banana Leaves

Over the years, I’ve discovered that wrapping whole fish in banana leaves not only infuses it with a subtle, earthy sweetness but also keeps it incredibly moist. This method, steeped in tradition, is surprisingly simple to master at home.

Ingredients

• 1 whole sea bass (about 2 lbs), cleaned and scaled
• 2 large banana leaves, thawed if frozen
• 3 tbsp clarified butter, melted
• 1 tbsp kosher salt
• 1 tsp freshly ground black pepper
• 2 lemons, thinly sliced
• 4 sprigs fresh thyme
• 2 cloves garlic, minced

Instructions

1. Preheat your grill to medium-high heat, aiming for a consistent 375°F.
2. Rinse the sea bass under cold water and pat dry with paper towels, ensuring the cavity is dry to help the seasoning adhere.
3. Season the fish inside and out with kosher salt and freshly ground black pepper, rubbing the minced garlic into the cavity for added flavor.
4. Layer the lemon slices and thyme sprigs inside the cavity of the fish, then brush the outside with melted clarified butter to promote a golden crust.
5. Lay the banana leaves flat, overlapping slightly if necessary, and place the seasoned fish in the center. Wrap the leaves around the fish, securing with kitchen twine if needed to hold the package together.
6. Place the wrapped fish on the grill and cook for 25-30 minutes, flipping once halfway through, until the leaves are charred and the fish flakes easily with a fork.
7. Let the fish rest for 5 minutes before unwrapping to allow the juices to redistribute, ensuring a moist bite.

Expect the fish to emerge with a delicate, smoky aroma and a buttery texture that pairs beautifully with a crisp, citrusy salad. For an unforgettable presentation, serve it directly in the banana leaves, allowing guests to unveil the fragrant treasure within.

Whole Fish with Spicy Tomato Sauce

On a bustling weeknight or a leisurely weekend, mastering the art of cooking a whole fish can transform your dining experience. This recipe for Whole Fish with Spicy Tomato Sauce is a vibrant, flavor-packed dish that’s surprisingly simple to prepare, guiding you through each step with precision.

Ingredients

• 1 whole branzino (about 1.5 lbs), cleaned and scaled
• 2 tbsp extra-virgin olive oil
• 1 cup San Marzano tomatoes, crushed
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp crushed red pepper flakes
• 1/4 cup fresh parsley, finely chopped
• 1 lemon, thinly sliced
• Sea salt, to season

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a baking sheet by lightly brushing it with olive oil.
2. Season the branzino inside and out with sea salt, ensuring even coverage for optimal flavor.
3. In a medium skillet over medium heat, warm the olive oil and sauté the garlic until fragrant, about 30 seconds, to build a flavor base.
4. Add the crushed tomatoes, smoked paprika, and red pepper flakes to the skillet, simmering for 5 minutes until the sauce slightly thickens.
5. Stuff the branzino’s cavity with half of the parsley and lemon slices, reserving the rest for garnish.
6. Place the branzino on the prepared baking sheet and generously coat with the spicy tomato sauce.
7. Bake for 20-25 minutes, or until the fish flakes easily with a fork, indicating perfect doneness.
8. Garnish with the remaining parsley and lemon slices before serving.

Every bite of this dish offers a harmonious blend of spicy, tangy, and fresh flavors, with the fish’s delicate texture perfectly complementing the robust sauce. Serve it atop a bed of quinoa or with crusty bread to soak up the extra sauce for a truly memorable meal.

Whole Fish with Mango Salsa

This delightful dish combines the succulent flavors of fresh whole fish with the vibrant, sweet-tangy notes of homemade mango salsa, perfect for a summer evening.

Ingredients

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

Instructions

1. Preheat your oven to 400°F (204°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, salt, and pepper.
3. Place the fish on the prepared baking sheet and roast in the preheated oven for 20-25 minutes, or until the flesh flakes easily with a fork.
4. While the fish cooks, combine the diced mangoes, red onion, jalapeño, cilantro, lime juice, and honey in a medium bowl to make the salsa. Tip: For the best flavor, let the salsa sit for at least 10 minutes before serving to allow the flavors to meld.
5. Once the fish is done, carefully transfer it to a serving platter. Tip: Use two spatulas to lift the fish to prevent it from breaking.
6. Spoon the mango salsa over the top of the fish or serve it on the side. Tip: For an extra burst of freshness, garnish with additional cilantro leaves before serving.

Combining the tender, flaky fish with the crisp, refreshing mango salsa creates a harmonious balance of textures and flavors. Serve this dish with a side of steamed jasmine rice or a crisp green salad for a complete meal that’s as beautiful as it is delicious.

Whole Fish with Almond Crust

Kickstart your culinary adventure with this exquisite Whole Fish with Almond Crust, a dish that marries simplicity with elegance. Perfect for those looking to impress, this recipe guides you through each step with precision, ensuring a flawless result every time.

Ingredients

• 1 whole sea bass (about 2 lbs), cleaned and scaled
• 1/2 cup almond flour
• 2 tbsp clarified butter, melted
• 1 tbsp fresh thyme leaves
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, thinly sliced
• 2 tbsp extra virgin olive oil

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, ensuring the skin is completely dry for a crisp finish.
3. In a small bowl, mix almond flour, thyme, sea salt, and black pepper to create the crust mixture.
4. Brush the outside of the fish with melted clarified butter, then evenly coat with the almond flour mixture.
5. Place lemon slices inside the cavity of the fish for added flavor.
6. Drizzle olive oil over the fish and bake for 25-30 minutes, or until the crust is golden and the fish flakes easily with a fork.
7. Let the fish rest for 5 minutes before serving to allow the juices to redistribute.

With its crispy almond crust and tender, flaky interior, this Whole Fish with Almond Crust is a testament to the beauty of simple ingredients transformed. Serve it atop a bed of quinoa or alongside roasted vegetables for a meal that’s as nutritious as it is delicious.

Whole Fish with Herb Butter

Just imagine the aroma of fresh herbs mingling with the rich, buttery essence of a perfectly cooked whole fish, a dish that promises both simplicity and elegance on your dinner table.

Ingredients

• 1 whole sea bass or snapper (about 2 lbs), cleaned and scaled
• 4 tbsp unsalted butter, softened
• 2 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh chives
• 1 lemon, thinly sliced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a small bowl, combine the softened butter, parsley, dill, chives, salt, and pepper to create the herb butter mixture.
3. Pat the whole fish dry with paper towels, inside and out, to ensure the herb butter adheres properly.
4. Generously spread the herb butter mixture inside the cavity of the fish and over the outside skin.
5. Place the lemon slices inside the cavity of the fish and on top of the skin for added flavor and presentation.
6. Transfer the prepared fish to the lined baking sheet and bake in the preheated oven for 25-30 minutes, or until the flesh flakes easily with a fork.
7. Tip: For an even cook, make two shallow diagonal cuts on each side of the fish before applying the herb butter.
8. Tip: Let the fish rest for 5 minutes after baking to allow the juices to redistribute, ensuring a moist and flavorful dish.
9. Tip: Serve with a drizzle of the pan juices over the top for an extra burst of flavor.

With its crispy skin and tender, flaky flesh infused with the bright flavors of fresh herbs and lemon, this whole fish with herb butter is a showstopper. Consider serving it atop a bed of roasted vegetables or with a side of herbed quinoa for a complete meal.

Whole Fish with Black Bean Sauce

Every home cook should have a reliable fish recipe in their repertoire, and this Whole Fish with Black Bean Sauce is a standout choice for its bold flavors and impressive presentation. Let’s walk through the process methodically to ensure your dish turns out perfectly.

Ingredients

• 1 whole sea bass or snapper (about 2 lbs), cleaned and scaled
• 3 tbsp fermented black beans, rinsed and lightly crushed
• 2 tbsp clarified butter
• 3 cloves garlic, finely minced
• 1 inch ginger, julienned
• 2 scallions, cut into 2-inch pieces
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 cup water
• 1 tbsp cornstarch, dissolved in 2 tbsp water

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the fish later.
2. Score the fish on both sides with three diagonal cuts to allow the sauce to penetrate deeply.
3. Heat the clarified butter in a large oven-proof skillet over medium heat until it shimmers, about 2 minutes.
4. Sear the fish for 3 minutes on each side until the skin is crispy and golden. Tip: Do not move the fish while searing to achieve a perfect crust.
5. Remove the fish and set aside. In the same skillet, add the garlic, ginger, and scallions, sautéing for 1 minute until fragrant.
6. Add the black beans, soy sauce, sugar, and water, bringing the mixture to a simmer for 2 minutes.
7. Return the fish to the skillet, spooning the sauce over it. Transfer the skillet to the oven and bake for 10 minutes. Tip: Baste the fish with the sauce halfway through for extra flavor.
8. Remove the skillet from the oven and carefully transfer the fish to a serving platter.
9. Return the skillet to the stove over medium heat and stir in the cornstarch slurry, cooking for 1 minute until the sauce thickens. Tip: Adjust the heat to prevent the sauce from becoming too thick.
10. Pour the thickened sauce over the fish and serve immediately.

The fish should be tender and flaky, with the black bean sauce offering a savory depth that’s balanced by the slight sweetness. For a dramatic presentation, garnish with additional julienned ginger and scallions right before serving.

Whole Fish with Tamarind Glaze

Starting with a fresh whole fish, this recipe transforms simple ingredients into a vibrant dish with a tangy tamarind glaze that’s sure to impress. Seasoned cooks and beginners alike will appreciate the clear, step-by-step guidance to achieve perfectly cooked fish every time.

Ingredients

• 1 whole sea bass or snapper (about 2 lbs), cleaned and scaled
• 2 tbsp clarified butter
• 1/4 cup tamarind paste
• 2 tbsp honey
• 1 tbsp fish sauce
• 1 tsp freshly grated ginger
• 1 garlic clove, minced
• 1/2 tsp red pepper flakes
• 1/4 cup water
• 1 tbsp cilantro, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Pat the whole fish dry with paper towels, then make three diagonal slashes on each side to ensure even cooking.
3. Brush the fish inside and out with clarified butter, ensuring it’s fully coated for a golden finish.
4. In a small saucepan over medium heat, combine tamarind paste, honey, fish sauce, ginger, garlic, red pepper flakes, and water. Stir continuously for 3-5 minutes until the mixture thickens slightly.
5. Generously brush the tamarind glaze over the fish, reserving some for serving.
6. Bake the fish for 20-25 minutes, or until the flesh flakes easily with a fork, basting with the glaze halfway through.
7. Transfer the fish to a serving platter, drizzle with the reserved glaze, and garnish with chopped cilantro.

Here’s how the dish turns out: the fish is succulent and flaky, with the tamarind glaze offering a perfect balance of sweet, sour, and spicy. Serve it atop a bed of jasmine rice to soak up the extra glaze, or alongside a crisp green salad for a lighter meal.

Whole Fish with Coconut Milk and Curry Leaves

Kickstart your culinary adventure with this aromatic whole fish dish, where the richness of coconut milk meets the earthy tones of curry leaves for a symphony of flavors. Perfect for beginners, this recipe guides you through each step with precision.

Ingredients

• 1 whole sea bass (about 2 lbs), cleaned and scaled
• 1 cup full-fat coconut milk
• 2 tbsp clarified butter
• 1 tbsp fresh curry leaves
• 1 tsp turmeric powder
• 1/2 tsp red chili powder
• 1/2 tsp salt
• 1/2 cup water

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking the fish evenly.
2. In a small bowl, mix the turmeric powder, red chili powder, and salt with 2 tablespoons of water to form a smooth paste.
3. Rub the spice paste evenly over the entire surface of the fish, including inside the cavity, for maximum flavor penetration.
4. Heat the clarified butter in a large oven-proof skillet over medium heat until it shimmers, indicating it’s ready for the fish.
5. Place the fish in the skillet and sear for 2 minutes on each side until lightly golden, ensuring a crispy skin.
6. Pour the coconut milk and remaining water around the fish, then scatter the curry leaves on top for an aromatic touch.
7. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the fish flakes easily with a fork.
8. Let the fish rest for 5 minutes before serving to allow the flavors to meld beautifully.

Lusciously tender, the fish absorbs the coconut milk’s creaminess, while the curry leaves add a subtle bitterness that balances the dish. Serve it over steamed jasmine rice or with a side of roasted vegetables for a complete meal.

Whole Fish with Pineapple and Chili

Whole fish with pineapple and chili is a vibrant dish that combines the sweetness of pineapple with the heat of chili for a perfectly balanced flavor profile. Whether you’re hosting a summer barbecue or looking for a weeknight dinner that feels special, this recipe is sure to impress.

Ingredients

• 1 whole sea bass (about 2 lbs), cleaned and scaled
• 1 cup fresh pineapple, diced into 1/2-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 tbsp unsalted butter, clarified
• 2 cloves garlic, minced
• 1 red chili, thinly sliced (seeds removed for less heat)
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup fresh cilantro leaves, for garnish
• 1 lime, cut into wedges, for serving

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 make three diagonal slashes on each side of the fish to ensure even cooking.
3. Rub the fish inside and out with olive oil, then season with sea salt and black pepper.
4. In a small skillet over medium heat, melt the clarified butter. Add the minced garlic and sliced chili, sautéing for 1 minute until fragrant.
5. Stuff the cavity of the fish with the diced pineapple and half of the garlic-chili mixture, reserving the rest for topping.
6. Place the fish on the prepared baking sheet and bake for 25 minutes, or until the flesh is opaque and flakes easily with a fork.
7. Remove the fish from the oven and drizzle with the remaining garlic-chili mixture. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Offering a delightful contrast of textures, the tender, flaky fish pairs beautifully with the juicy pineapple and crisp chili. For an extra touch of elegance, serve it on a platter garnished with additional pineapple slices and chili rings.

Whole Fish with Sesame and Honey Glaze

Venturing into the world of seafood can be both exciting and intimidating, but this Whole Fish with Sesame and Honey Glaze recipe is a perfect starting point. Its balanced flavors and straightforward preparation make it an ideal dish for beginners to master.

Ingredients

• 1 whole sea bass or snapper (about 2 lbs), cleaned and scaled
• 2 tbsp toasted sesame oil
• 3 tbsp raw honey
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp freshly grated ginger
• 2 cloves garlic, minced
• 1 tbsp sesame seeds, for garnish
• 2 scallions, thinly sliced, for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the whole fish dry with paper towels, inside and out, to ensure the skin crisps up nicely.
3. In a small bowl, whisk together the sesame oil, honey, soy sauce, rice vinegar, ginger, and garlic until well combined.
4. Using a sharp knife, make three diagonal slashes on each side of the fish to allow the glaze to penetrate deeply.
5. Brush the fish generously with the glaze, making sure to get into the slashes and the cavity.
6. Place the fish on the prepared baking sheet and roast in the preheated oven for 25-30 minutes, or until the flesh flakes easily with a fork.
7. Halfway through cooking, baste the fish with the remaining glaze to build up a glossy, flavorful crust.
8. Once cooked, sprinkle the fish with sesame seeds and scallions for a fresh, colorful finish.

Amazingly, the fish emerges from the oven with a caramelized exterior and moist, flaky interior. Serve it atop a bed of jasmine rice or with a side of steamed greens to soak up the delicious glaze.

Whole Fish with Mustard and Dill Sauce

On a bustling weeknight or a leisurely weekend, mastering the art of cooking a whole fish can elevate your culinary repertoire. This recipe for Whole Fish with Mustard and Dill Sauce is a testament to simplicity meeting elegance, guiding you through each step with precision.

Ingredients

• 1 whole branzino (about 1.5 lbs), scaled and gutted
• 2 tbsp clarified butter, melted
• 1/4 cup Dijon mustard
• 2 tbsp fresh dill, finely chopped
• 1 tbsp honey
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1 lemon, thinly sliced

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Pat the branzino dry with paper towels, inside and out, to ensure crisp skin.
3. Brush the fish inside and out with clarified butter, then season with sea salt and black pepper.
4. In a small bowl, whisk together Dijon mustard, honey, and fresh dill to create the sauce.
5. Spread half of the mustard and dill sauce inside the cavity of the fish, then arrange lemon slices on top.
6. Place the fish on the prepared baking sheet and roast for 20-25 minutes, or until the flesh flakes easily with a fork.
7. During the last 5 minutes of cooking, brush the remaining sauce over the fish for a glossy finish.
8. Remove from the oven and let rest for 5 minutes before serving.

Flaky, moist, and bursting with the tangy sweetness of mustard and the freshness of dill, this whole fish is a showstopper. Serve it atop a bed of quinoa or with roasted vegetables for a complete meal that’s as nutritious as it is delicious.

Whole Fish with Orange and Thyme

Mastering the art of cooking whole fish can seem daunting, but with this simple recipe, you’ll achieve a perfectly balanced dish that’s both aromatic and flavorful. Let’s dive into the methodical process of preparing ‘Whole Fish with Orange and Thyme’, ensuring every step is clear and achievable for beginners.

Ingredients

• 1 whole sea bass (about 2 lbs), cleaned and scaled
• 2 large navel oranges, one sliced and one juiced
• 4 sprigs of fresh thyme
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 cup dry white wine

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a baking dish large enough to accommodate the fish.
2. Pat the sea bass dry with paper towels, both inside and out, to ensure a crisp skin.
3. Season the inside of the fish with half of the kosher salt and black pepper, then stuff with half of the orange slices and 2 sprigs of thyme.
4. Rub the outside of the fish with olive oil and season with the remaining salt and pepper.
5. Arrange the remaining orange slices and thyme sprigs on top of the fish in the prepared baking dish.
6. Pour the orange juice and white wine around the fish in the baking dish, being careful not to wash off the seasonings.
7. Bake in the preheated oven for 25-30 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
8. Let the fish rest for 5 minutes before serving to allow the juices to redistribute.

Yielded from the oven, the fish boasts a moist interior with a subtly crisp skin, infused with the bright flavors of orange and earthy thyme. Serve it atop a bed of quinoa or with roasted vegetables for a complete meal that’s as visually appealing as it is delicious.

Whole Fish with Capers and Lemon

Gathering around the table for a meal that feels both elegant and approachable is a joy, and this Whole Fish with Capers and Lemon recipe is just that. Perfect for beginners, it guides you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 whole sea bass or branzino (about 1.5 lbs), cleaned and scaled
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, thinly sliced
• 2 tbsp capers, drained
• 3 cloves garlic, thinly sliced
• 1/4 cup dry white wine
• 2 tbsp unsalted butter, cut into small pieces
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
2. Pat the whole fish dry with paper towels, inside and out, to ensure crispy skin.
3. Score the fish on both sides with 3 diagonal cuts, about 1/2 inch deep, to allow even cooking.
4. Rub the fish inside and out with olive oil, then season with salt and pepper.
5. Stuff the cavity with lemon slices, capers, and garlic slices for infused flavor.
6. Place the fish on the prepared baking sheet and drizzle with white wine.
7. Dot the top of the fish with butter pieces for richness.
8. Bake in the preheated oven for 20-25 minutes, or until the flesh flakes easily with a fork.
9. Sprinkle with fresh parsley before serving for a burst of color and freshness.

When the fish emerges from the oven, the skin should be crispy, and the flesh moist and flaky. The capers and lemon provide a bright contrast to the rich, buttery fish, making it a dish that’s as visually appealing as it is delicious. Serve it whole at the table for a dramatic presentation, or fillet it for easier eating.

Whole Fish with Smoked Paprika and Garlic

Now, let’s dive into preparing a dish that’s as impressive as it is delicious, perfect for those looking to elevate their home cooking. This whole fish recipe, infused with the smoky warmth of paprika and the aromatic punch of garlic, is a testament to the beauty of simple ingredients coming together to create something extraordinary.

Ingredients

• 1 whole sea bass or snapper (about 2 lbs), cleaned and scaled
• 2 tbsp extra-virgin olive oil
• 1 tbsp smoked paprika
• 4 cloves garlic, thinly sliced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 lemon, thinly sliced
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper for easy cleanup.
2. Pat the whole fish dry with paper towels, both inside and out, to ensure crisp skin.
3. Using a sharp knife, make three diagonal slashes on each side of the fish, about 1 inch apart, to allow the flavors to penetrate.
4. Rub the fish all over with olive oil, then season inside and out with salt and pepper.
5. Sprinkle the smoked paprika evenly over the fish, gently pressing it into the slashes and skin.
6. Insert the garlic slices into the slashes and the cavity of the fish for even flavor distribution.
7. Arrange the lemon slices on the baking sheet, place the fish on top, and scatter any remaining garlic around it.
8. Bake for 25-30 minutes, or until the flesh is opaque and flakes easily with a fork at the thickest part.
9. Remove from the oven and let rest for 5 minutes before garnishing with fresh parsley.

Carefully transfer the fish to a serving platter, using the lemon slices as a bed. The skin should be crispy, the flesh moist and flaky, with a harmonious blend of smoky and garlicky flavors. Serve with a side of roasted vegetables or a light salad to complement the richness of the fish.

Conclusion

Delightful as it is diverse, this roundup of 23 whole fish recipes offers something for every taste and occasion. Whether you’re a seasoned chef or a curious newcomer, these dishes promise to inspire your next meal. We’d love to hear which recipes you try—drop a comment with your favorites! Don’t forget to share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos