Roast Fish Stuffed with Lemon and Herbs
Whole fish roasted in foil with lemon, garlic and fresh herbs turns tender, fragrant and simple enough for a weeknight dinner.
Prep 15 min · Cook 20 min · Total 35 min · Makes 4 servings
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
- Heat the oven to 400 degrees. Set a large sheet of aluminum foil on your counter, then arrange some parsley and a few lemon slices in the middle. Sprinkle the fish with salt and pepper on the inside and the outside, and lay it over the lemon and parsley. Fill the cavity with parsley, oregano, sliced garlic, and lemon slices. Fold the foil up around the fish and crimp it tightly so the packet is sealed. Do the same with the remaining fish.
- Set both foil packets on a baking tray and roast them until the fish is just cooked through, about 20 minutes. Serve with a large green salad, crisp white wine and boiled potatoes.