Baked Whole Fish with Lemon, Herb & Garlic Butter

Jun 5, 2026 Kelvin Hayes

A simple yet impressive recipe that’s perfect for freshly caught fish. The lemon, garlic and herb butter keeps the fish moist while enhancing its natural flavour.

Ingredients (Serves 4)

1 whole fish (sea bass, bream, pollock or mackerel), cleaned and scaled (1–1.5kg)
75g unsalted butter, softened
3 cloves garlic, finely crushed
1 lemon (zest and juice)
2 tbsp fresh parsley, chopped
1 tbsp fresh dill or chives, chopped
Sea salt and freshly ground black pepper
1 lemon, sliced
Fresh herbs for stuffing (parsley, thyme or dill)
Olive oil

Method

1. Prepare the Fish

Preheat your oven to 200°C (180°C fan).

Pat the fish dry with kitchen paper and make 3–4 shallow diagonal cuts on each side. Season generously inside and out with sea salt and black pepper.

2. Make the Garlic Butter

In a bowl, combine:

Softened butter
Garlic
Lemon zest
Lemon juice
Chopped herbs

Mix until well combined.

3. Stuff the Fish

Spread some of the garlic butter inside the cavity of the fish.

Fill with lemon slices and fresh herbs. Rub the remaining butter all over the outside of the fish, ensuring some gets into the cuts.

4. Bake

Place the fish on a lightly oiled baking tray or roasting dish.

Drizzle with a little olive oil and bake for 25–35 minutes depending on the size of the fish. The flesh should be opaque and easily flake away from the bone when cooked.

5. Serve

Allow the fish to rest for 5 minutes before serving.

Spoon over any buttery juices from the tray and garnish with extra lemon wedges and fresh herbs.

Serving Suggestions

Pair with:

Buttered new potatoes
Seasonal greens
Roasted Mediterranean vegetables
Crisp garden salad
Warm crusty bread

Chef’s Tip

For extra flavour, place the fish on a bed of sliced onions, fennel and lemon before baking. The vegetables absorb all the delicious cooking juices and make the perfect accompaniment.