French · Dinner
French Roast Whole Fish with Herbs
Whole white fish roasted at high heat with fresh herbs, lemon, and garlic until the skin crisps and flesh flakes cleanly from the bone. Butter and white wine baste the fish during roasting, finished with a squeeze of lemon and scattered fresh parsley.
$9
12 minsPrep
25 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
307Calories
33.5gProtein
16.7gFat
3.8gCarbs
1.2gSugar
1gFiber
558mgSodium
116mgChol
5.4gSat Fat
610mgPotassium
59mgCalcium
1.3mgIron
2.2mcgVitamin B12
17mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Pat the fish dry, score both sides of the flesh 2 to 3 times down to the bone, then season the cavity and skin with salt and pepper.
2
Prep
Stuff the cavity with garlic, lemon slices, thyme, rosemary, and parsley. Rub the skin with olive oil and dot with butter.
3
Roast
Place on a tray and roast at 425°F (220°C) for 20 to 25 minutes until the skin crisps and flesh flakes cleanly from the bone.
4
Baste
Midway through, pour white wine around the fish so pan juices baste the underside and keep the flesh moist.
5
Rest
Let the fish rest on the tray for 5 minutes so juices settle back into the flesh.
6
Plate
Lift fillets onto a plate, squeeze the reserved lemon over the top, and scatter with remaining parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 whole white fish, gutted and scaled, about 6.3 oz (180g bone-in)
- 2 tbsp2 tbsp olive oil
- 2 tbsp28g butter, softened
- 4 cloves4 cloves garlic
- 11 lemon
- 6 sprigs6 sprigs fresh thyme
- 4 sprigs4 sprigs rosemary
- a small handful of fresh parsley, plus extra to finish
- 4 tbsp60ml dry white wine
- salt, to season
- black pepper, to season
