Roasted Whole Fish

Name: Roasted Whole Fish Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 whole fish (gutted & cleaned); ½ ginger (half thumpsize); 3 garlic cloves; 1 medium bell pepper (cut into 2” cubes); 2 sprigs parsley (chopped); 1 small onion (thinly sliced); 2 sprigs green onion (cut into 2” slices); 1 cup olive oil; 2 tsp. of Knorr seasoning (or any seasoning powder); 1 tbsp. paprika; ½ tsp. black pepper; 1 tsp. oregano; 1 tsp. salt

This Roasted Whole Fish recipe is insanely delicious. Everything, from the crispy skin to the flaky meat and the delicate blend of spices, is perfection.

Two Roasted Whole Fish with colorful vegetables.

Some people are very skeptical or scared when they hear of roasting a whole fish. It's very easy when you follow these simple tips and steps. When it's done, your fish will look (and taste) like something prepared by a professional chef.

This easy recipe brings out the fish's natural flavors, similar to the baked tilapia and baked red snapper, which are worth discovering. For those who prefer fillets, our easy baked basa fish and cod recipe offers a quicker alternative without sacrificing flavor.

If you're in the mood for something with a bit more zing, try our sweet and sour escabeche fish. New to working with whole fish? Our comprehensive guide on how to cook a whole fish will equip you with all the skills you need to tackle this culinary adventure.

What I Love About this Recipe

This roasted fish is a zesty, herby, flavorful, and light dinner recipe.

This whole fish recipe uses simple ingredients that you probably already have in your pantry and refrigerator.

It's a show-stopping entree that will impress your family and friends (and they don't have to know how easy it is).

Recipe Ingredients

Whole Fish: Any whole fish will work, as long as it is gutted and cleaned, such as sea bass, branzino, salmon, and mackerel.

Aromatics: I used a reliable combination of ginger, garlic, bell pepper, and onion. You can use any onions, but I used white and green onions.

Herbs and Spices: Always use fresh herbs when possible. Fresh parsley is lighter in color and has a more pungent aroma than dried. I also used Knorr seasoning, paprika, black pepper, salt, and oregano.

Extra-virgin olive oil: The base for the marinade. You can use vegetable oil or olive oil.

See the recipe card for quantities.

Variations & Substitutions

Add some freshly grated lemon zest or lemon juice to the marinade for an extra lemony flavor.

Any white fish will work for this recipe.

If you love a kick of heat, consider adding diced jalapenos or cayenne pepper to the marinade.

Fresh herbs like rosemary, thyme, and sage will brighten the flavor of the fish.

How to Make Roasted Whole Fish

Blend ginger, bell pepper, parsley, green onion, and onion and transfer to a medium bowl. Pour in 1 cup of olive oil and mix until everything is well combined. Add bouillon, paprika, black pepper, oregano, and salt, and mix thoroughly using a spoon.
Pat dry fish using a paper towel and make diagonal slits on both sides of the fish at 1” spacing. Apply the marinade to both sides of the fish and marinate. Save some marinade, add oil, and cook on low heat for 5 minutes; this will be the basting sauce.

Place the fish on a broiler pan and grill in the oven for 10-15 minutes. Then, flip it over and grill or broil for an additional 10-15 minutes. Apply the cooked marinade every 4 to 5 minutes.
When the fish is ready, please remove it from the oven and serve hot with onion wedges and lemon slices or your choice of side.

Storing Leftovers

Store the leftover roasted fish in an airtight container and refrigerate for 2 to 3 days. I wouldn't recommend freezing this as it can ruin the texture of the crispy skin.

You can reheat your roasted fish in a pan over medium heat or in the air fryer at 350F for about 5-10 minutes.

Tips & Tricks to Make Whole Roasted Fish

Gut and scale the fish yourself, have the fishmonger do it, or buy already gutted and scaled fish.
Rinse inside and out, and pat dry thoroughly to remove any excess water. This is because the water in the fish can wash off marinade or seasonings during the marinating process.
Using a sharp knife, score or make deep slits on the fish to ensure even cooking and penetration of spices.
Basting the fish with cooked marinade or oil every 4-5 minutes makes it very juicy.
Rub spices into the slits and cavity of the fish, and let it marinate.
Always create a barrier between the fish and the surface of the pan. Most often, I highly recommend a grilling pan with a rack. You can use vegetables and lemon slices to suspend the fish and parchment paper works as well.

Serving Ideas & Suggestions

Serve this crispy roasted fish with sides that have just as much flavor as the fish does. Since fish is usually served with rice, I like to make my dirty rice or Cameroonian Jollof rice to go with this.

You can also serve it with some East African chapati and a side dish like crispy garlic herb roasted potatoes or crispy baked potato wedges.

Recipe FAQs

Which fish is best for roasting?

The best fish to grill are:
Branzino, Tilapia, Sea bream (Dorade), Mackerel, and Sea Bass.

Can I use frozen whole fish?

Yes, this recipe will work with a frozen fish, but make sure it thaws completely.

How do you know when fish is fully cooked?

The best way to tell if your fish is fully cooked is to use an instant-read food thermometer. Fish is ready to eat at 145F.

Is it better to bake or roast a fish?

Baking is better because it retains all the moisture of the fish.

How long do you cook a whole fish in the oven?

Cook in the oven for 15-20 minutes at 400F. This will depend on the thickness of the fish.

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