- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 380 kcal
Quick summary
“The whole roasted fish in the oven is seasoned with a citrus marinade of lemon juice and zest, olive oil, and fine herbs like rosemary and thyme. Cooked on a bed of onions and garlic, it results in a soft, juicy meat with a slightly golden crust.”
What you need to know
- The shallow cuts on the skin facilitate the penetration of the acidic marinade and olive oil down to the fish's backbone.
- The bed of onion slices prevents the fish from sticking to the baking sheet and caramelizes with the lemon juice.
- The initial cooking under aluminum foil retains internal moisture before the final golden finish uncovered.
Ingredients
Main
- 1 kg of fresh fish (such as tilapia or sea bass)
- 2 lemons (juice and zest)
- 4 tablespoons of olive oil
- 1 tablespoon of fine herbs (such as rosemary and thyme)
- Salt and pepper to taste
- 1 onion sliced into rings
- 3 cloves garlic, minced
Instructions
Principal
- Preheat the oven to 200 degrees Celsius.
- Clean the fish and make shallow cuts on the skin to help with cooking.
- In a bowl, mix the lemon juice and zest, olive oil, fine herbs, salt, and pepper.
- Place the fish in the baking dish and drizzle with the seasoning mixture.
- Add the onion slices and garlic around the fish.
- Cover the baking sheet with aluminum foil so the fish cooks evenly.
- Place in the oven and bake for 20 minutes covered.
- Remove the aluminum foil and bake for another 10 minutes to brown.
- Check if the fish is well cooked, shredding a piece with a fork.
- Remove from the oven and serve immediately.
Chef's tips
- Pat the fish dry with paper towels before applying the seasonings so the olive oil and herbs adhere easily to the skin.
- Use lemon zest avoiding the white part of the peel so as not to impart bitterness to the broth during baking.
- Check for doneness by inserting the tip of a fork into the thickest part of the loin; the meat should come off in opaque flakes.
Variations
- Add slices of pre-cooked potatoes and cherry tomatoes around the fish in the baking dish to roast together.
- Place whole garlic cloves with skin and lemon slices inside the fish's abdominal cavity to perfume from the inside.
- Add black olives or drained capers over the onions in the final 10 minutes of oven time.
Substitutions
- The tilapia or sea bass can be replaced by red snapper, weakfish, mullet, or fresh whole trout in the same proportion of 1 kg.
- Dried herbs can be replaced with whole fresh sprigs of thyme, rosemary, and oregano placed in the fish cavity.
- Lemon juice can be combined with 2 tablespoons of dry white wine in the marinade.
How to store
Store leftover roast fish in an airtight container in the refrigerator for up to 2 days. Shred the cold leftovers to use in salads or reheat gently in the oven at 160°C covered with aluminum foil.
Can it be frozen?
Freezing the already baked fish is not recommended, as thawing dries out the fibers and alters the delicate flavor of the fish. It is recommended to freeze only the raw, clean fish before preparation.
What to serve with
Serve accompanied by chestnut rice or fluffy white rice, parsnip puree, and butter-sautéed vegetables. A green leaf salad with olive oil and lemon dressing complements the freshness.
Frequently asked questions
Do I need to remove the fish scales before roasting?
Yes, the fish must be completely scaled, gutted, and sanitized inside and out before receiving the seasonings.
Can I make this same recipe with fish fillets?
You can use thick fillets, but reduce the oven time to 12 minutes covered and 5 minutes uncovered so as not to dry out the meat.
Why use aluminum foil at the beginning of cooking?
The aluminum foil prevents the rapid evaporation of the lemon and olive oil liquids, steaming the fish before browning the skin.
How to know if the fish has baked completely in the oven?
Stick a fork in the highest part of the loin near the head; if the meat is opaque and comes off the bone easily, it is ready.
