baked whole fish with lemon, almond and herb stuffing

baked whole fish with lemon, almond and herb stuffing

ServesServes 4
Preparation time Preparation time 30 min
Cooking timeCooking time 45 min


2 x 800g whole snapper, cleaned and scaled
olive oil
Salt and freshly ground black pepper
Lemon wedges, to serve
30 g butter
1 red onion, peeled and finely chopped
1 teaspoon finely diced lemon zest
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme leaves
1 dessertspoon chopped fresh dill
50g soft breadcrumbs
25g almond meal
Salt and freshly ground black pepper
25ml olive oil


  1. Preheat the oven to 180c
  2. Rinse the fish and pat dry with paper towels
  3. Cut three slashes, each 1 cm deep, into the thickest part of the fish on both sides
  4. Rub over a little olive oil and season with salt and pepper
  5. To make the herb stuffing, melt the butter in a frying pan
  6. Add the onion and cook until it is soft and translucent
  7. Remove from the heat and transfer to a mixing bowl
  8. Add the lemon zest, herbs, breadcrumbs and almond meal and season to taste
  9. Loosely fill the cavities of each fish with the stuffing and close with wooden toothpicks
  10. Pour the olive oil into a large shallow ovenproof dish and place the fish on top
  11. Cover with alfoil and bake for 30-45 minutes until the fish is cooked
  12. Serve the baked fish with any extra stuffing on the side and lemon wedges
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