Lemon Herb Baked Fish
A simple yet elegant baked fish recipe, infused with fresh lemon, aromatic rosemary, and savory red onion, finished with a splash of white wine.
Ingredients
- 2 whole fish medium size cleaned and scaled
- 1 lemon thinly sliced plus extra for serving
- 2 sprigs fresh rosemary plus extra for garnish
- 0.5 red onion thinly sliced
- 0.5 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
- 2 tablespoons olive oil
- 0.5 teaspoon salt or to taste
- 0.25 teaspoon black pepper freshly ground
Instructions
- Preheat your oven to 400°F (200°C). Lightly grease a baking pan large enough to hold both fish comfortably.
- Pat the whole fish dry with paper towels. Make 2-3 shallow diagonal slits on both sides of each fish. Drizzle with olive oil and season generously with salt and pepper, rubbing it into the slits and cavities.
- Stuff each fish cavity with 1-2 lemon wedges and a sprig of fresh rosemary.
- Arrange the sliced red onion in the bottom of the baking pan. Place the stuffed fish on top of the red onion.
- Pour the white wine and the juice from any remaining lemon slices around the fish in the pan.
- Bake for 20-25 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of your fish.
- Carefully remove the fish from the oven. Garnish with additional fresh lemon slices and rosemary sprigs, if desired. Serve immediately.
Notes
For best results, use a fresh, firm white fish like snapper, sea bass, or branzino. Adjust baking time based on the size and thickness of your fish; generally, 10 minutes per inch of thickness at 400°F (200°C). You can substitute dry vermouth for white wine or use vegetable broth for an alcohol-free option. Serve with roasted vegetables or a simple green salad.