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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
1

Preheat the oven to 160C.

2

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

3

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

4

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

5

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.

6

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).

7

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.

8

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

Nutrition Facts

Serving Size Serves 4