Lemon and Parsley Whole Baked Fish

“We are catching plenty of fish right now so I need ways to use them! I found this on the Bigpond site, but changed it to suit us and the ingredients I had on hand. We have a tiny oven so took the head off our fish so's it'd fit, but you can leave yours on if you prefer. We used a spangled emperor which is a relative of snapper and bream. We thought this was delicious.”

Ingredients Nutrition

  • 1 (2 kg) whole fish, cleaned, scaled, patted dry inside and out
  • 2 garlic cloves, sliced finely
  • 1 cup chopped parsley
  • 12 preserved lemon, discard flesh and use skin only and chop it fine
  • 2 tablespoons toasted pine nuts (I do mine in a dry pan over medium heat)
  • 12 teaspoon pepper
  • 12 teaspoon salt
  • 13 cup olive oil


  1. Heat your oven to 180c.
  2. Score the fish through the thicker parts a few times on each side; stuff the garlic slivers into the slits.
  3. Mix together the parsley, preserved lemon, pinenuts, salt and pepper, then add in the oil to make a paste.
  4. Smear this paste inside and on the outside of the fish.
  5. Wrap the fish in a foil parcel and bake in the oven about 30 minutes or until done to 65c. Remove from the oven and allow to rest wrapped in the foil about 5 minutes.
  6. Serve with the juices spooned over.

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