Roasted Fish



  • A pound (500 g) whole fish per person
    (Because of bones, skin, and such you should figure about one pound of fish per diner. Can have fish cleaned and scaled for you.)

  • Lemon wedges
  • Garlic, sliced (optional)

    Herbs of choice:

  • Fresh thyme in sprigs
  • Fresh rosemary in sprigs
  • Fresh parsley in sprigs
  • Olive oil
  • Whatever else you prefer (a round of ginger root, for example). The important thing is that the herbs not overpower the delicate flavor of the fish.


Wash fish well, inside and out, and pat dry. Preheat oven to 420°.
Salt cavity and slip a little of the chosen herb mixture into it (say, a sprig of rosemary and a small wedge of lemon). Rub fish with olive oil and salt, then lay them in a roasting pan large enough for them to lie flat, and not touching. If you are using rosemary, slip a sprig under each fish, then lay another on top, together with several thin slices of lemon and some garlic, if desired. Sprinkle well with oil.
Note how thick the fish are at thickest point, and put them into the oven. Roast for about 10 minutes per inch (2.5 cm) of thickness; the fish will be done when the eyes are completely white and flesh near the back bone is no longer translucent but flakes easily when prodded with a toothpick. You will probably want to turn the fish (gently) once, about half way through roasting time.

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