Description
Experience the simple elegance of a whole baked snapper infused with fresh garlic and dill butter. This recipe highlights a perfectly roasted, tender fish seasoned inside and out with herbs and citrus, then finished with a fragrant garlic and dill butter sauce. Ideal for an impressive yet easy dinner, this dish celebrates clean flavors and classic techniques.
Ingredients
Scale
Main Ingredients
- 2 kg Whole Snapper (or substitute with bream or barramundi)
- 1.5 tsp Salt (kosher or cooking)
- 0.5 tsp Black Pepper (freshly ground)
- 2 tbsp Extra Virgin Olive Oil (or melted butter)
- 0.5 cup Fresh Dill Sprigs (packed)
- 0.5 cup Parsley Leaves (packed, optional)
- 4 cloves Garlic (finely sliced)
- 1 whole Lemon (sliced)
Garlic & Dill Butter Sauce
- 150 g Unsalted Butter (cut into cubes)
- 2 tsp Minced Garlic
- 1 tbsp Fresh Dill (finely chopped)
Instructions
- Preheat the Oven: Set your oven to 220°C (430°F) and line a baking tray with parchment paper to ensure easy cleanup and prevent sticking.
- Prepare the Fish: Trim all fins except the tail for presentation. Make three diagonal slashes on each side of the fish to allow heat penetration. Season the inside cavity with salt and pepper, then stuff with finely sliced garlic, parsley, dill sprigs, and bite-sized lemon slices to infuse flavor.
- Tie the Fish (Optional): Use kitchen string to gently bind the fish for even cooking and to keep the stuffing intact during baking.
- Season the Exterior: Rub the fish skin with extra virgin olive oil and then sprinkle with salt and freshly ground black pepper to enhance flavor and promote a crispy skin.
- Bake: Place the fish on the prepared baking tray and bake in the preheated oven for about 20 minutes until the internal temperature reaches 55°C (131°F), ensuring moist and tender flesh.
- Rest: Remove the fish from the oven and let it rest for 5 minutes. This allows juices to redistribute for better flavor and texture.
- Make Garlic & Dill Butter Sauce: While the fish rests, melt the butter in a pan over medium heat. Sauté the minced garlic until fragrant but not browned, then stir in the finely chopped fresh dill to infuse the butter sauce.
- Serve: Transfer the whole baked fish to a serving platter and drizzle generously with the warm garlic and dill butter sauce. Serve immediately for an elegant and flavorful presentation.
Notes
- Substitute snapper with other similar firm white fish like bream or barramundi.
- For a stronger herb flavor, add extra fresh dill or parsley inside the fish cavity.
- Tying the fish is optional but helps keep stuffing secure and promotes even cooking.
- Use a food-safe meat thermometer to check for exact doneness at 55°C (131°F) to avoid overcooking.
- The garlic and dill butter sauce can be prepared in advance and gently reheated before serving.
- Serve with lemon wedges on the side for added brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
