Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Whole Baked Fish:
2 tbsp olive oil, divided
4 lb (1.8 g) whole fish such as arctic char, snapper, striped bass or sea bass, cleaned and scaled
1/2 tsp (2 mL) each salt and pepper
1/4 cup (60 mL) dry white wine
2 lemons, sliced
1 clove garlic, chopped
1/2 small bunch dill
1/2 small bunch parsley
1/2 small bunch mint
Yogurt and Caper Sauce:
1 1/4 cups (300 mL) plain Greek yogurt
3 green onions, finely chopped
1 tbsp (15 mL) chopped parsley
1 tbsp (15 mL) each chopped dill and mint
1 tbsp (15 mL extra virgin olive oil
1 tbsp (15 mL chopped capers
1 clove garlic, minced
2 tsp (2 mL) lemon zest
1/4 tsp (1 mL) each salt and pepper
1. Preheat the oven to 400°F (200°C). Line a large baking sheet with foil. Drizzle with 1 tbsp (15 mL) olive oil.
2. Pat the fish dry with paper towel. Season the inside of the fish with half of the salt and pepper. Transfer to the prepared baking dish. Sprinkle inside the cavity with the wine; fill with the lemon slices, garlic, dill, parsley and mint. Drizzle the outside of fish with the remaining olive oil; season with the remaining salt and pepper.
3. Bake fish for 30 minutes or until registers 135°F (57°C) in thickest part of fish or just begins to flake. Let fish stand for 10 minutes before serving. Spoon over any pan juices. Serve with the Yogurt Caper Sauce.
Yogurt Caper Sauce:
1. Combine the yogurt, green onions, parsley, dill, mint, olive oil, capers, garlic, lemon zest, salt and pepper. (Makes 1 1/2 cups.)
Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients.