Description
Very easy fish recipe that shows you how to make fish taste good in no time and barely any effort involved! Crispy spicy skin with evenly cooked fish.
Ingredients
Fish
- 1.2 kg fish (used here - hake fish)
- 2 tbsps. olive oil
- 1 tablespoons fish seasoning
- 1/4 tsp 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
- 1/4 cup white wine or water
- 1 /2 tsp 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
Tomatoes
If you are using cherry tomatoes, add them in the last 8 or so minutes. When you add them, season them and drizzle a tiny bit of olive oil and immediately return the fish to continue cooking. (so have the tomatoes ready, seasoned and oiled before taking the fish out to add them!). We don't want to lose any heat.
Doneness
How to tell the fish is ready?
Use a fork, gently place it on the flesh of the fish where you made slits. Push the fork down to the spine, if the fish flakes and is tender yet firm it's ready. Or you can use a kitchen thermometer where the internal temperature will be around 54/55 °C.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dinner
Nutrition
- Calories: 302
- Sugar: 4
- Sodium: 73
- Fat: 16
- Saturated Fat: 2
- Carbohydrates: 12
- Fiber: 3
- Protein: 24
- Cholesterol: 54