This recipe is the basic of all basics in getting a tasty flaky fish on the table in no time at all and with barely no effort. Serve it with a side of cherry tomatoes, the perfect roast potatoes, crispy hasselback potatoes, a simple salad, crusty bread or just gorgeous fish on a plate!
How To Make This Easy Fish Recipe
Thawing and Drying - Make sure your fish out the fridge ample time before cooking. You want it properly thawed.
Rinse - Although the lady/man at the counter (fish monger) has probably washed the fish for you give one more rinse at home before cooking.
Scaling - This is another thing they would have done for you. Removing the scales, gutted etc. If they don't, never be afraid to ask them too, I'm convinced they love doing it 🙂 Besides, if you don't ask and you don't know how will you ever know! I have a long chat while they clean my fish about fish, naturally.
Seasoning - It goes without saying! Season. I use our Smell and Taste salt and pepper basics collection. You only need a little sprinkle.
Spice - Don't leave it out. The flavors and fragrance will take your fish from good to phenomenal! I use our Fish Seasoning from our Smell and Taste range.
Score - Cut 3 or so slits on the top of the skin. You can do both sides but if the fish is small as in the case of this one, then one side is enough. You can fill the slits as I did with this Whole Fragrant Fish or you can leave it and allow the spices to properly get inside.
Tip: If you make the slits or pockets deep and cut an angle you can get more stuffing in.
This recipe: Whole Fragrant Fish
Why you should cut slits in the fish?
As mentioned above the flavors get into the fish properly, fish cooks evenly and if you want to check that the fish is done, this is where you go. Test the fish in one of the slits by the thickest part to see if it's done. The fish will be firm and when you get in there with a fork it won't fall apart. A perfect example of this can be seen in the images shared here.
Stuffing - Generally sliced garlic, fresh herbs (make sure they all the way in or they burn) or if you don't mind just let the tips peep out.
Lemon - Lemon and fish is a match made in heaven more like white wine and fish so use them. I like sliced lemon in the cavity but you can also use over your fish depending on what fish you have. Lemon juice, white wine can go on the side in the pan and also after cooking. If you want your fish seasoning to shine, don't pour any liquid over the spice before cooking it. You can get a good crisp spicy skin! Delicious!
Seafood Recipes
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Easy Fish Recipe
Ingredients
Fish
- 1.2 kg fish used here - hake fish
- 2 tbsps. olive oil
- 1 tablespoons fish seasoning
- ¼ teaspoon salt and pepper mix
Stuffing
- 1 red onion sliced
- 1 lemon sliced
- fresh rosemary 1 or 2 stems
- 3 to 4 fresh garlic cloves sliced
In the baking tray
- ¼ cup white wine or water
- 1 /2 teaspoon fish seasoning over the fish
Instructions
Fish and Oven
- Preheat the oven to 220 degrees Celsius. Rack in the middle.
- Make sure your fish is thawed and dry it out properly with paper towels or dish towels. If using paper towels be sure to quickly dab so no paper gets left behind.
- Use a sharp knife to cut all the way down the body cavity in a straight line down so that you can season and stuff the cavity.
- Season the fish with salt and pepper all over - back, front and inside the cavity. Add one tablespoon of fish seasoning in the same way and add the olive oil while using your fingers to spread the oil around the fish.
Stuffing
- Stuff the cavity with lemon slices, red onion slices, garlic and a string or two of fresh rosemary.
In the oven tray
- Pour the wine or water into the tray. See note below if using tomatoes.
- Add the remaining fish seasoning and bake for 18 to 20 minutes or until you have your desired doneness, depending on the size of the fish. See notes on how to check for doneness.
Notes
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