Whole Baked Fish with Lemon and Garlic

There's nothing simpler than cooking a whole fish in the oven. It just LOOKS intimidating (maybe it's the eyes). Here's a simple step-by-step technique that anyone can follow.

Don't be afraid to ask the fish monger to scale, gut and de-fin the fish--that's what they do. Feel free to top with any of your favorite sauces or toppings! If you would like to learn how to carve a fish, here is a dead-easy HERE.

Ingredients

• 1 large Whole Fish (such as snapper, mahi mahi, etc)
• 1–2 tblspns Olive Oil
• 1 tspn Garlic, minced
• 1 Lemon, halved
• Handful of fresh herbs (such as rosemary and thyme)
• Sea Salt, freshly-cracked black pepper
• Garlic Powder

Method

1. Heat oven to 230degC. Line a rimmed baking tray with aluminum foil, or grease with cooking spray.
2. Give your fish one final good rinse once you’re ready to cook, then lightly pat it dry with paper towel. Use a sharp knife to lightly score the top of the fish in diagonal lines about 1-inch apart.
3. Brush the fish generously on both sides with the oil. Then briefly brush the inner cavity with oil as well.
4. Slice half of the lemon into slices, and stuff those as well as the garlic and herbs into the cavity of the fish (being sure that the garlic is completely tucked in and not exposed).
5. Season the outside of the fish generously with a few good pinches of sea salt, black pepper and garlic powder.
6. Roast for 20-30 minutes, or until the fish reaches an internal temperature of 63degC and flakes easily with a fork. (Cooking time will vary depending on the size/variety of your fish)
7. Remove from the oven, and squeeze the juice from the remaining lemon half evenly over the top of the fish.
8. Serve warm with chips and/or fresh salad.