Roasted Fish with Lemons

Great for your next summer gathering, and bursting with flavour! All comes together with a few simple ingredients, but never fails to impress.

Roasted Fish with Lemons

Serves : 4
Prep Time : 10 – 15 MINUTES
Cooking Time : 20 MINUTES


  • Whole Fish – 1kg, seabass, seabream or red snapper
  • Olive Oil – 2 tbsp
  • Lemon – 1, zested & thinly sliced
  • Fresh Parsley – 1/3 Cup, chopped
  • Red/White Onion – 1 Red, halved & thinly sliced, plus more for serving
  • Fennel – 1 Small bulb, stems removed and thinly sliced
  • Garlic – 4 Cloves, crushed
  • Salt – to taste
  • Black Pepper – to taste
  • Red Chili Flakes – 1/2 tsp (optional)
  • Preserved Lemons (*)
  • Method

    – Preheat the oven to 220°C.

    – Place the fish on a parchment lined baking sheet. Make 3 crosswise slits down to the bone on each side of the fish. Rub with the olive oil and season with salt, pepper lemon zest and chili flakes (if using).

    – Stuff each slit with one lemon slice (or preserved lemons), and parsley. Stuff the cavity with the onion, fennel, garlic and remaining lemon slices (or preserved lemons) and parsley.

    – Note: Recipe for Preserved Lemons is in the Pantry

    – Roast for approximately 20 minutes, until fish is cooked through, but still soft.

    – Serve with sliced onions and lemon wedges over rice or roasted potatoes and a side salad.

    (*) Pantry recipes can be found in the yufeed app



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