How to cook a whole fish
Grilling a whole fish is better than fish fillets because it's much easier to cook and it's extra juicy and flaky.
Servings: 2 people
Calories: 263kcal
Equipment
Ingredients
- 1 Whole Fish scaled, gutted, and washed. I used Pompano
- ½ Red bell pepper
- 3 sprigs Parsley
- ½ thumpsize Ginger
- 4 Garlic cloves
- ½ Celery stalk
- 2 Spring onion
- ¼ Medium onion
- 1 teaspoon Seasoning powder or bouillon
- 1 teaspoon Salt
- 1 teaspoon Thyme dried
- ½ teaspoon Black pepper
- ¼ cup Olive oil
Instructions
- Preheat oven to 400℉. Broil or Grill option.
- Combine all ingredients except the fish in a blender and blend till smooth.
- Pat dry fish and make deep diagonal cuts 1 inch apart. Pat dry again.
- Using a brush or your hands. Apply marinade on both sides of the fish and the belly of the fish. Save some marinade for basting. If you have some lemon slices and fresh herbs, stuff the belly of the fish with them.
- Cover and let it marinate for about 30 minutes.
- Transfer the fish to a broiler pan and spray or apply oil on the fish.
- Put in the preheated oven for 20 minutes at 400℉. Flip sides halfway through the cooking time.
- Add little oil to the remaining marinade and place in the microwave for 5 mins or simmer in a saucepan for 5 minutes on medium heat.
- Using a brush, now apply the cooked marinade on the fish every 5 minutes of cooking.
- After flipping the sides of the fish, still apply the marinade again every 5 minutes till the cooking time is done.
- Remove the fish from the oven and let it sit for about 3-5 minutes then transfer it to a plate using a serving spoon.
- Now serve with the cooked marinade as a dip with your choice of side. Enjoy.
Video
Nutrition
Calories: 263kcal | Carbohydrates: 5g | Protein: 1g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 0.3mg | Sodium: 1179mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1233IU | Vitamin C: 46mg | Calcium: 32mg | Iron: 1mg