Herb-Marinated Whole Roasted Fish
A whole fish soaked in a bright lemon, white wine, and garlic marinade before roasting to golden perfection. Simple weeknight elegance that feels like a seaside dinner party. Two hours of marinating does all the hard work for you.
🛒 Ingredients
4 servings
- 1 whole sea bass or gilt-head bream (1.5–2 kg), cleaned and scaled
- Salt and freshly ground black pepper, to taste
- 3 garlic cloves, crushed and finely chopped
- Juice of 2 lemons
- 1 cup (250 ml) dry white wine
- Fresh flat-leaf parsley, chopped, to taste
- 2 bay leaves
- 4 tablespoons extra-virgin olive oil
- Lemon slices, to serve
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Directions
- 1
Rinse the fish under cold water and pat completely dry with paper towels. Score both sides diagonally with a sharp knife so the marinade can penetrate the flesh.
- 2
In a large dish, combine garlic, lemon juice, white wine, parsley, bay leaves, salt, and pepper. Add the fish, turn to coat thoroughly, cover with plastic wrap, and marinate in the refrigerator for 2 hours, turning once halfway through.
- 3
Preheat the oven to 355°F (180°C). Transfer the fish and all the marinade to a roasting dish. Drizzle generously with olive oil.
- 4
Roast for 15 minutes, basting occasionally with the pan juices to keep the fish moist and flavorful.
- 5
Increase the oven temperature to 425°F (220°C) and continue roasting for 10–15 minutes until the skin is golden and slightly crisp.
- 6
Rest for 5 minutes before serving, garnished with lemon slices and fresh parsley.
💡 Chef's Tip
Fresh fish makes all the difference — look for clear, bright eyes and vivid red gills. Skip the wine and use vegetable broth for an alcohol-free version. Pairs beautifully with roasted potatoes, steamed rice, or a crisp green salad.
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