This baked whole fish recipe uses trout, but it would suit any medium sized whole fish, bream, carp, any catch of the day.
It’s really simple to prepare and cook and uses minimal ingredients.
If they’re bigger than 1lb (500g) each, then give them a little longer in the oven. Do see the important tip about oven temperature in the pink box below.
The fish are ready when they’re firm to the touch.
Serve with potatoes and salad or vegetables.
This a really simple way of cooking baked fish – so easy and straightforward. You could cook it for a family tea or a dinner party and nobody would complain.
You could add a small glass of white wine as well if you like – just tip it in along with the lemon juice.
- 4 trout – 12-14 oz (350-400g) gutted and heads off if you prefer
- black pepper
- zest of one lemon in strips
- lemon juice
- chopped parsley
Heat your oven to Gas Mark 4,350 F or 180C
Wash and dry the fish.
Oil an ovenproof dish and lay the fish in.
Sprinkle the parsley into the cavity of the fish and season with pepper and lemon juice, then dot with butter.
Bake in the oven for about 20-25 minutes until the fish is cooked through.
It will be firm to the touch.
Lift the fish carefully out of the dish with two spatulas, spoon
the juices over and serve with some boiled new potatoes and buttered
vegetables or a crispy salad.
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Baked Whole Fish Recipe
By Liz Alderson, Mar 30, 2016
A very easy way of cooking whole trout or any other catch of the day. Simplicity is the best way to present a very tasty, fresh fish.
Prep Time: 5 minutes
Cook time: 20 minutes
Main Ingredient: whole trout or other small fish, lemon, parsley, pepper