Whole Baked Fish with Lemon and Herbs In Time For Spring

Spring is on its way and it is time to plan lighter, healthy meals. Nothing is better for you than fresh seafood. This recipe is a winner and so easy to make.


Whole Baked Fish with Lemon and Herbs


Baked Fish:

Olive oil
Whole fish (with head) cleaned/scaled – suggestions: flounder, red snapper, sea or striped bass, arctic char, trout
Sliced lemons
White wine – suggestion: a dry wine
Fresh garlic clove
Fresh Dill
Fresh parsley
Fresh mint
Salt and pepper

Yogurt and Caper Sauce:

Plain Greek yogurt
Finely chopped fresh green onions
Fresh chopped parsley
Fresh chopped dill
Fresh chopped mint
Extra virgin olive oil
Chopped Capers
Garlic clove-minced
Fresh zest of lemon
Salt and pepper

Mix and let stand.


Set oven to 400 degrees

1)Using a baking sheet or glass pyrex dish that will fit the fish, line it with foil, then lightly coat with olive oil.

2)Using a paper towel, lightly pat the fish dry.

3)Place the fish on the cookie sheet or baking dish.

4)Season the inside with salt and pepper.

5)Add wine to the fish cavity.

6)Add lemon slices, dill, mint, garlic, and parsley into the cavity of the fish.

7) Add olive oil salt and pepper to the outside skin.

8)Bake the fish until it just begins to flake (around 135 degrees F at the thickest part).

9)Let stand for 10 minutes and spoon any juices over the fish.

10)Serve with sauce.