Stuffed Fish
A whole fish stuffed with a fragrant herb and breadcrumb mixture, baked until flaky and golden. Simple enough for a weeknight, impressive enough for company.
- Total time
- 35 min
- Servings
- 2
- Calories
- 450
- Protein
- 35g
Ingredients
- 1 whole whole fish (such as trout, sea bass, or snapper), cleaned
- 1 cup breadcrumbs
- ½ cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1 whole lemon
- 3 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a small bowl, mix 1 cup breadcrumbs, 1/2 cup chopped parsley, 2 minced garlic cloves, 2 tbsp olive oil, and the zest of 1 lemon. Season with 1/2 tsp salt and 1/4 tsp pepper.
- 3
Pat the fish dry with paper towels. Season the cavity and outside with remaining 1/2 tsp salt and 1/4 tsp pepper.
- 4
Stuff the breadcrumb mixture into the fish cavity, packing gently. Place the fish on the prepared baking sheet.
- 5
Drizzle the fish with remaining 1 tbsp olive oil and squeeze the juice of the lemon over the top.
- 6
Bake for 20-25 minutes, until the fish is opaque and flakes easily with a fork. Let rest 5 minutes before serving.
- 7
Serve the fish whole, with extra lemon wedges if desired.
Tools you’ll need
- baking sheet
- parchment paper
- small bowl
- knife
- cutting board
- paper towels
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