Introduction

This roasted whole fish recipe is a flavorful and aromatic dish that’s perfect for any occasion. Marinated with a blend of fresh vegetables, herbs, and spices, the fish is tender on the inside with a crispy skin outside. It’s a simple yet impressive meal to serve family and friends.

Two whole grilled fish with golden brown, crispy skin and green herb bits sprinkled on top, each containing a slice of lemon inside, rest on a bed of mixed roasted vegetables that include red bell peppers, zucchini, and red onions, all brightly colored and slightly charred. The fish and vegetables are arranged evenly on a white rectangular tray with a slightly raised edge, garnished with fresh green rosemary sprigs placed diagonally at the top left and bottom right corners. The tray sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole fish, gutted and cleaned
½ thumb-sized piece of ginger
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 Knorr seasoning or any seasoning powder
1 tbsp paprika
½ tsp black pepper
1 tsp oregano
1 tsp salt

Instructions

Step 1: In a food processor, combine ginger, bell pepper, parsley, green onion, and onion. Process until you get a consistent puree, then transfer it to a medium bowl.
Step 2: Pour in 1 cup of olive oil and mix well to combine.
Step 3: Add Knorr seasoning, paprika, black pepper, oregano, and salt to the mixture. Stir thoroughly with a spoon to blend the spices evenly.
Step 4: Pat the fish dry with a paper towel. Make diagonal slits about 1 inch apart on both sides of the fish.
Step 5: Apply the marinade generously on both sides of the fish, rubbing it into the slits to infuse more flavor.
Step 6: Place the fish on a grill tray, cover it with plastic wrap, and refrigerate for 1 hour to marinate.
Step 7: About 10 minutes before removing the fish from the refrigerator, preheat your oven to 400°F (200°C).
Step 8: After marinating, remove the fish, apply more marinade, and spray with oil to encourage crispy skin.
Step 9: Pour the remaining marinade into a skillet over medium heat and stir for 5 minutes until it’s fully cooked.
Step 10: Place the fish in the preheated oven and broil or grill for 10-15 minutes. Flip the fish and continue grilling for another 10-15 minutes. Brush the cooked marinade over the fish every 4-5 minutes during cooking.
Step 11: When the fish is cooked through and skin is crispy, remove it from the oven and serve hot with onion wedges, lemon slices, or your preferred side dishes.

Tips & Variations

Use fresh herbs like cilantro or dill for a different flavor profile.
If you don’t have a broiler, you can roast the fish at 400°F for about 25-30 minutes, flipping halfway through.
For extra zest, add a squeeze of fresh lemon juice over the fish just before serving.
Choose firm white fish such as snapper, sea bass, or tilapia for best results.

Storage

Store leftover roasted fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature to maintain crispiness, or enjoy it cold in salads or wraps.

How to Serve

The image shows three whole grilled fish placed side by side on a rectangular white plate, with a layer of grilled lemon slices visible beneath each fish. The fish have a golden-brown crispy skin with some darker char marks and small green herbs sprinkled on top. Around the fish and on the plate's edges, there is a mix of grilled vegetables including chunks of green zucchini, red bell peppers, and purple onions, all having a slightly charred texture. In front of the fish, sprigs of fresh rosemary add a green accent. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the marinade ahead of time?

Yes, you can prepare the marinade up to a day in advance and refrigerate it. This allows the flavors to develop even more before applying to the fish.

What if I don’t have a food processor?

You can finely chop the ginger, bell pepper, parsley, green onion, and onion with a knife and then mix them thoroughly to create the marinade. It won’t be as smooth but will still taste great.