Whole Roasted Fish

Servings 1 person


  • 1 whole fish, 1 - 1/2 lbs, Black Sea bass, branzino, hybrid striped bass, red snapper
  • 2 tbsp olive oil
  • 1 lemon
  • 2 sprigs rosemary or fresh herb of your choice
  • salt & pepper to taste


  • Preheat oven the oven to 450 degrees
  • Score the fish (three shallow, short cut marks on each side). Rub the cleaned whole fish and the baking sheet or dish you are using with the olive oil. Place the lemon slices and herbs into the score lines and the fish cavity and salt and pepper the entire fish along with the cavity and scores.
  • Place the fish in the hot oven for approximately 20 minutes. Test for doneness by lifting the flesh up from the bones by the dorsal fin. If the meat is opaque and not translucent, then it is ready to serve.
  • With a wide spatula, lift the entire fish off the pan onto a plate and serve as is. If you prefer, peel the skin off the upper side. Lift the meat off the bones with a cake spatula and put on a plate. Remove center bones and heel by lifting and discarding. Lift the bottom fillet onto the plate as well.
  • Enjoy!


From the Harbor Fish Market Cookbook. 
"We always offer whole fish for those who want to roast one.  The advantage is that cooking whole fish, with the skin and bones, imparts much more flavor than just a fillet.  Be sure to scale, gut, remove the gill, and wash the cavity before cooking the fish.  We are happy to perform that task for you in our store."
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