Baked Whole Fish


by: Baker Guy

One of the easiest ways to come up with a special meal is to bake whole fish in a hot oven. The effect is most dramatic if everyone gets their own fish, but you can also roast a much larger fish, bring it to the table, and fillet it before your guests. It is sometimes hard to find a variety of whole fish to choose from. Many people don't know how to cook or eat them, so fish sellers usually don't have a lot of whole fish on hand. They fear if they did, they would end up filleting most of them at the last minute. Bake whole fish in a hot oven so the skin gets nice and crispy. (You can also leave the scales on and have your guests peel off the skin, but then the crispy skin is lost.) To keep the fish from sticking, rub it with olive oil and use an ovenproof nonstick pan. Makes 4 main-course servings.


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serves: 4

4 whole 1-pound round fish (such as sea bass, striped bass, red snapper, branzino - Mediterranean sea bass -, porgy, or bream, cleaned and scaled or not scaled)

3 tablespoons olive oil



Nutrition Facts
Baked Whole Fish

Servings Per Recipe: 4

Amount per Serving

Calories: 526

  • Total Fat: 20.6 g
  •     Saturated Fat: 3.7 g
  •     Trans Fat: 0 g
  • Cholesterol: 360 mg
  • Sodium: 310.7 mg
  • Total Carbs: 0 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 79.8 g

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1.  Preheat the oven to 450°F.

2.  Rub the fish and the baking dish with the oil and season with salt and pepper.

3.  Bake for about 12 minutes per inch of thickness at the thickest part, or until cooked to an internal temperature of 130°F.

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