Sunday Supper: Roast Fish Stuffed with Lemon and Herbs Recipe
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
2 x 1.25 pounds whole fish scaled, gutted and gilled
Approximately 2 bunches various herbs
1 lemon, sliced thinly in rounds
1 clove garlic, thinly sliced
Kosher salt and cracked black pepper
Olive oil
Directions
Preheat the oven to 400 degrees . Place a large piece of aluminum on a work surface and place some parsley and a few slices of lemon in the center. Season the fish with salt and pepper, inside and out, and place on top of lemon and parsley. Stuff the body of the fish with parsley, oregano, sliced garlic, and lemon slices. Wrap foil around fish, making sure the foil is well sealed. Repeat with remaining fish. Place both packets of fish on a baking tray and roast in the oven until fish is just cooked through, about 20 minutes. Serve with large green salad, crisp white wine and boiled potatoes.