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 dessert spoon chopped fresh dill
  • 50g soft breadcrumbs
  • 25g almond meal
  • Salt and freshly ground black pepper
  • 25ml olive oil


  1. Preheat the oven to 180°C
  2. Rinse the fish and pat dry with paper towel
  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


Serving Suggestion Serve with a fresh garden salad or coleslaw.

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