Psari Sto Fourno (Whole Baked Fish)

Ingredients

• 1 ganz Whole fish (e.g., sea bream or sea bass, approx. 800g-1kg, gutted)
• 1 EL Olive oil (for drizzling over the fish)
• 2 TL Salt (and more to taste)
• 1 TL Black pepper (freshly ground, and more to taste)
• 1/2 Lemon (sliced, plus extra wedges for serving)
• 3 Zehen Garlic cloves (thinly sliced)
• 2 Zweige Fresh rosemary or thyme (whole sprigs)
• 1/4 Bund Fresh parsley (chopped, for garnish)
• 2 EL Extra virgin olive oil (for serving)

Instructions

1. Preheat your oven to 200°C (390°F) conventional heat. Prepare a baking sheet with parchment paper or have an oven-safe dish ready. Thoroughly pat the gutted fish dry, inside and out. Trim any fins if desired.
2. Make 2-3 diagonal slits on both sides of the fish to help with even cooking and flavor absorption. Generously season the fish inside and out with salt and freshly ground black pepper.
3. Stuff the cavity of the fish with the lemon slices, garlic slices, and fresh rosemary or thyme sprigs. Ensure the stuffing is evenly distributed.
4. Place the stuffed fish onto the prepared baking sheet or into the baking dish. Drizzle with about 1 tablespoon of olive oil to help crisp up the skin during baking.
5. Bake the fish in the preheated oven for approximately 25-35 minutes, depending on its size and thickness. The exact cooking time may vary, so it's advisable to check the internal temperature.
6. The fish is cooked when the flesh is opaque and flakes easily with a fork. For a perfect browning, you can switch on the oven's grill function for the last 5 minutes.
7. Remove the fish from the oven and let it rest for a few minutes before serving. This helps the juices redistribute and keeps the flesh more succulent.
8. Serve the whole baked fish immediately, garnished with fresh chopped parsley and extra lemon wedges. Drizzle with a little extra virgin olive oil before serving for added flavor.

Nutrition