A whole baked fish is a stunning centerpiece to any dinner party. It looks effortless because it is. All you need to do is prepare your fish with seasonings and aromatics and pop it in the oven until it’s perfectly cooked.
Handling a whole fish can be intimidating but your fishmonger should do most of the work. This guide and recipe will help you build the confidence to serve an entire baked fish at your next dinner party.
Choosing your fish
This recipe works for any kind of white fish, but I always gravitate toward red snapper because of it’s pretty bright color, subtle taste, and substantially bigger size than other fish at the market. I honestly always go for the largest fish, even if I’m just cooking for two people. (Yellowtail snapper is pictured here.)
When selecting a whole fish at the market, look for the freshest fish with a clear eyeball. A cloudy eye and a fishy smell mean the fish isn’t fresh. Your fish should smell like the ocean, not like a chum bucket.
Take your fishmonger’s recommendation, they’re the experts. Most fish sold whole at the market are already descaled and ready to stuff but it doesn’t hurt to double-check and ask.
Preparing your fish
When you first unwrap your fish from the market, double-check that it has been properly descaled. You can do this by scrapping your knife on the fish’s skin in the opposite direction of the scales. This should scrape off any scales that were left behind.
Then, make sure the cavity to stuff your fish is large enough to add all the ingredients. I usually cut a little larger area to add in all that flavor.
This recipe features a Western approach with basic ingredients like lemon, garlic, and parsley. For more complex flavors swap out parsley for green onions and add ginger.
Also, don’t forget to score the fish’s skin to properly season it with salt.
Feeding a crowd
A whole fish can feed one person or a group of four. It all depends on the size of the fish. A smaller fish like a branzino is a good option for one or two people because it’s only about a pound. A larger fish fish like a red snapper that is three pounds can feed four to six people. The key to serving a whole fish is to always have plenty of side dishes to accompany it.
A whole baked fish can either excite your guests or scare them away. Before inviting friends over for a fish feast, double-check with them if they’re ok with it being on the menu. While seeing an entire fish on a dinner spread makes me happy, it’s a turn off for people who don’t like fish.
The best way to serve fish is to add it to your dinner spread like a centerpiece. Your guests can serve themselves as much as they want. Be sure to warn whoever you’re having over for dinner about fish bones and any rogue scales.
Whole Baked Fish
Equipment
- 1 Wire rack optional
Ingredients
- 1 whole fish 1 to 6 pounds
- 1 lemon
- 2 garlic cloves minced
- 1 parsley bunch
- olive oil
- Kosher salt
Instructions
- Preheat the oven to 400 degrees and put a rack on the top setting.
- Mince 2 garlic cloves and slice 1 lemon. Set aside.
- Transfer 1 whole fish to a cutting board and score the fish’s skin by lightly cutting three diagonal marks on each side of the fish.
- Check the cavity and see if it’s large enough. If you want more space for ingredients, cut alongside the bottom edge of the fish.
- Generously season the fish all over with Kosher salt, on the skin and inside the cavity.
- Rub olive oil all over the fish.
- Stuff the fish cavity with the minced garlic, lemon slices, and a handful of parsley from 1 parsley bunch
- Transfer your fish to a lined baking sheet or a wire rack with a lined baking sheet. The wire rack isn’t necessary but it will make your fish skin crispier.
- Transfer the baking sheet with the fish to the top rack of the oven.
- Cook at 400 degrees for 20-25 minutes or until flakey. You can test if your fish is ready with a fork before taking it out of the oven.
- Serve your fish whole on the table with lemon wedges.
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