This stunning Whole Baked Fish recipe is a light and easy main to feed a gang. Don’t be intimidated by using the whole fish, because the results when you bring it out to the table will be well worth it!
Courtesy of Amanda Riva of The Hot Plate.
Whole Baked Fish
Yogurt and Caper Sauce
Preheat the oven to 400°F (200°C). Line a large baking sheet with foil. Drizzle with 1 Tbsp (15 mL) olive oil.
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.
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.
Combine the yogurt, green onions, parsley, dill, mint, olive oil, capers, garlic, lemon zest, salt and pepper. (Makes 1 1/2 cups.)