Baked Whole Fish with Garlic and Dill Butter

This baked whole fish is the kind of recipe that looks fancy enough to impress but is secretly so easy you’ll wonder why you haven’t been making it all along. I still remember the first time I pulled a whole fish out of the oven, herbs peeking through, skin glistening, and butter sauce ready to drizzle. It felt like I’d just graduated to some new level of cooking confidence. Spoiler alert: it’s actually one of the simplest ways to cook fish.

Here’s the thing. When you bake a fish whole, the flesh stays moist and tender in a way fillets just can’t match. The bones, the skin, even the cavity filled with herbs all work together to keep the meat juicy and full of flavor. And that garlic-dill butter? Let’s just say it turns a good fish into an unforgettable one.

I’ll admit, I was a little nervous the first time I tried this. There’s something intimidating about working with the entire fish, eyes and all. But once you do it, you’ll realize it’s way less complicated than it looks. You basically let the oven do the work while you get all the credit at the table. Trust me, this is the recipe you’ll want in your back pocket for family dinners or when you need a showstopper without the stress.

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WHY YOU WILL LOVE THIS RECIPE

• Moist, tender flesh every time – Baking the fish whole locks in the natural juices, so the meat stays soft and flavorful instead of drying out like it sometimes does with fillets. You’ll be amazed at how perfectly cooked the fish comes out with so little effort.
• That garlic and dill butter magic – Let’s be real, butter makes everything better. Add garlic and dill to the mix, and suddenly you’ve got a sauce that elevates the fish from simple to downright irresistible. It’s rich, fragrant, and perfect for spooning over each bite.
• Impressive but low effort – Guests see a whole roasted fish and think you’ve been working in the kitchen all day. The truth? It’s as easy as stuffing some herbs and lemons inside, rubbing it with oil and seasoning, and popping it in the oven. That’s it.
• Customizable with different fish – You don’t have to stick with snapper. This method works beautifully with trout, bass, cod, or even a smaller salmon. It gives you flexibility depending on what’s fresh at your market.
• Perfect for any occasion – I’ve made this dish for casual weeknight dinners when I just want something healthy and quick, but I’ve also served it at the center of a holiday table. Either way, it feels special without being fussy.

INGREDIENTS

Main Ingredients

• 2 whole snapper (about 800 g / 1.6 lb each), scaled, gutted, and cleaned
• 1 1/2 teaspoons kosher or cooking salt (not table salt)
• 1/2 teaspoon black pepper
• 2 tablespoons extra virgin olive oil

Stuffing

• 1/2 cup fresh dill sprigs, packed
• 1/2 cup fresh parsley leaves, packed
• 4 garlic cloves, thinly sliced
• 1 lemon, sliced into 8 thin rounds

Garlic & Dill Butter Sauce

• 150 g (10 tablespoons) unsalted butter, cut into cubes
• 2 teaspoons garlic, finely minced
• 1 tablespoon fresh dill, finely chopped

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STEP BY STEP INSTRUCTIONS

• STEP 1). Preheat your oven to 220°C/430°F (200°C fan) and line a large baking tray with parchment paper.
• STEP 2). Trim the fins from each fish with kitchen scissors, then cut three deep slashes on both sides of the fish, slicing right down to the bone.
• STEP 3). Season the inside cavity of each fish with a pinch of salt and pepper, then stuff with garlic slices, parsley, and dill, layering the lemon slices over the herbs.
• STEP 4). Tie each fish in three spots with kitchen string to keep the stuffing secure, then season the skin all over with the remaining salt and pepper, drizzle with olive oil, and rub it into the skin and slashes.
• STEP 5). Place the fish on the prepared tray and bake for about 20 minutes, or until the thickest part of the flesh reaches 55°C/131°F or flakes easily away from the bone with a knife.
• STEP 6). Remove the fish from the oven, transfer to a serving platter, and let it rest for 5 minutes while you make the butter sauce.
• STEP 7). Melt the butter in a small saucepan over medium-high heat, stir in the garlic, and cook for 45 seconds to 1 minute until fragrant, then remove from heat and stir in the dill.
• STEP 8). Serve the baked fish warm with the garlic and dill butter on the side, or pour the sauce over the fish just before serving.

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EXPERT COOKING TIPS FOR BAKED WHOLE FISH

• Check the thickness, not the clock. Cooking times will vary depending on the size and shape of your fish, so instead of just relying on the timer, test the thickest part of the flesh. If it flakes easily or reads 55°C/131°F on a thermometer, you’re golden.
• Don’t skip the slashes. Those three cuts on each side of the fish aren’t just for looks. They let the heat and seasoning get into the flesh so the fish cooks more evenly and tastes better all the way through.
• Tie it up for better flavor. Kitchen string might feel like overkill, but tying the fish keeps the stuffing tucked inside. That means the garlic, herbs, and lemon actually infuse the meat instead of falling out on the tray.
• Butter sauce timing matters. Make the garlic-dill butter right before serving. If you prepare it too early, the garlic flavor can become sharp instead of mellow and aromatic.

RECIPE FAQ

SERVING IDEAS

When I serve this baked whole fish, I like to keep the sides simple so the flavors of the garlic and dill really shine. A fresh green salad with a lemony dressing is always a hit, and roasted potatoes never let me down. If I’m feeling a little fancy, I’ll whip up a light rice pilaf or couscous with herbs to make it feel like a complete feast.

For sauces, you honestly don’t need much because that garlic-dill butter is doing the heavy lifting. But if you love variety, a quick yogurt sauce with lemon and cucumber adds a refreshing contrast. And here’s a little pro move: save the pan juices and drizzle them over everything. Trust me, it’s liquid gold.

Presentation matters too. Place the fish on a big platter, scatter a few extra lemon wedges and herb sprigs around it, and you’ve got a centerpiece that looks like it belongs in a restaurant.

WHAT KIND OF FISH WORKS BEST

Not every fish is ideal for baking whole, and I learned that the hard way after trying a few that just didn’t hold up. Snapper is my go-to because it has a nice shape, thick flesh, and it’s easy to stuff. But you’ve got plenty of options. Trout, bass, cod, haddock, and even a small salmon all work beautifully. These types of fish have firmer flesh that stays moist and flavorful in the oven.

I’d stay away from fish that dry out too quickly, like tuna or mackerel, since they don’t give you the same juicy results. Flat fish like sole or flounder can be tricky too because they’re harder to stuff and cook unevenly. Stick with round fish that have some body to them, and you’ll have an easier time both cooking and serving.

If you’re ever in doubt, just ask your fishmonger for a whole fish that’s about 800 grams to a kilo. They’ll point you in the right direction, and honestly, they love when people cook fish whole.

I’ll be honest, this baked whole fish with garlic and dill butter has become one of my secret weapons in the kitchen. It looks impressive, tastes amazing, and yet it’s one of the easiest dinners I’ve ever learned to make. Once you get comfortable handling a whole fish, you’ll realize it’s no harder than roasting a chicken, and the results are just as satisfying.

So the next time you want a dish that feels special without keeping you chained to the stove, give this one a try. You might just find yourself wondering why you didn’t start baking whole fish sooner.