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Lime and Rosemary Whole Baked Fish

Yields1 Serving

I love baking fresh fish whole, not only is it so incredibly simple, quick and easy to do but I can also re-use the head and bones of the fish to make a beautiful and nourishing fish broth or stock.

 1 medium sized whole fresh white fish (try to purchase a sustainable source)
 Fresh herbs of your choice (chives, rosemary, coriander, parsley, basil etc.)
 2 limes (1 sliced into circles and the other for serving)
 Changing Habits Seaweed Salt to taste
 Cracked pepper to taste
 A sprinkle of Changing Habits Dulse Flakes
 1/2 - 1 Tbsp of Changing Habits Coconut Oil, ghee or butter melted

Preheat the oven to 160C.


Place a square of unbleached baking paper onto a tray big enough for the fish to sit on top of.


Cover the fish in the melted oil evenly on both sides and sprinkle with salt and pepper.


Cover the fish with the lime slices and herbs or stuff these into the fish's cavity.


You can either make the baking paper into a parcel to steam the fish or just leave open which will result in the skin turning crispy.


Bake for 30 Minutes to 50 Minutes (will depend on the size of the fish and which way you cook the fish, so check how itis doing after 25 minutes).


Once ready, serve on a large platter with extra lime wedges and allow every one to grab their own, it makes the meal a bit more hands on and very fun.


Serve with roasted veggies, steamed veggies or a fresh salad.

Nutrition Facts

Serving Size Serves 4