Whole baked fish is one of the most impressive yet surprisingly simple dishes you can make at home. Roasting the fish whole keeps the flesh incredibly juicy and tender, while the garlic, lemon, and fresh herbs infuse it with delicate flavor. Finished with a warm garlic and dill butter sauce, this snapper recipe delivers restaurant-quality results with minimal effort.
Why You’ll Love This Recipe
Cooking fish whole may look intimidating, but it’s actually one of the easiest and most foolproof methods. Here’s why you’ll love it:
The flesh stays moist and tender because the skin and bones protect it during roasting
Minimal prep work compared to filleting
Elegant presentation perfect for gatherings or family dinners
Naturally flavorful with simple, fresh ingredients
Customizable with different herbs and seasonings
Ready in under 30 minutes
Whether for a weeknight meal or a special occasion centerpiece, this whole baked snapper is guaranteed to impress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 whole snapper, 800 g / 1.6 lb each, scaled, gutted, and cleaned
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground 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, finely sliced
1 lemon, sliced into 16 thin rounds
Garlic & Dill Butter Sauce:
150 g unsalted butter, cut into cubes (10 tablespoons)
2 teaspoons garlic, finely minced
1 tablespoon fresh dill, finely chopped
Directions
Preheat your oven to 220°C / 430°F (200°C fan). Line a large baking tray with parchment paper.
Using kitchen scissors, trim off the fins from the sides, back, and underside of the fish, leaving the tail intact.
With a sharp knife, cut three diagonal slashes on each side of the fish, slicing through the flesh down to the bone. This helps the fish cook evenly and allows seasoning to penetrate.
Lightly season the cavity of each fish with a little salt and pepper. Scatter the sliced garlic inside, then stuff with parsley and dill. Lay lemon slices over the herbs inside the cavity.
Tie each fish with three pieces of kitchen string spaced evenly along the body to help hold the stuffing in place.
Season the outside of the fish on both sides with the remaining salt and pepper. Drizzle with olive oil and rub it evenly over the skin, making sure to work some into the slashes.
Place the fish on the prepared tray and bake for approximately 20 minutes, or until the internal temperature reaches 55°C / 131°F in the thickest part (not touching the bone). The flesh should flake easily from the bone.
Remove from the oven and let the fish rest for 5 minutes. The temperature will rise slightly to about 58°C / 136°F, resulting in moist, perfectly cooked fish.
While the fish is baking, prepare the butter sauce. In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for 45 seconds to 1 minute until fragrant. Remove from heat and stir in the chopped dill.
Serve the fish warm with the garlic and dill butter sauce spooned over the top or on the side.
Swap snapper for other round fish such as sea bass, branzino, trout, barramundi, cod, or haddock of similar size.
Use fresh thyme, rosemary, or cilantro instead of dill for a different herbal profile.
Add thinly sliced fennel or red onion to the cavity for extra aroma.
For a citrus twist, replace lemon with orange slices and add a pinch of chili flakes.
Brush the fish with melted butter instead of olive oil for a richer finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, place the fish in a covered baking dish and warm gently in a 160°C / 320°F oven for 10–12 minutes until heated through. Avoid overheating to prevent drying out.
Leftover fish can also be flaked and used cold in salads, sandwiches, or wraps.
FAQs
How do I know when the whole fish is fully cooked?
The flesh should flake easily from the bone, and the internal temperature should read 55–58°C (131–136°F) in the thickest part.
Do I need to remove the head before baking?
No, it is not necessary. The head helps retain moisture, but you can ask your fishmonger to remove it if preferred.
Can I prepare the fish in advance?
Yes. You can stuff and tie the fish several hours ahead, refrigerate it covered, and season the skin with oil and salt just before baking.
What size fish should I buy?
Allow approximately 400 g of whole fish per person. Two 800 g fish comfortably serve four people.
Can I cook one large fish instead of two smaller ones?
Yes. A single 1.6 kg fish works well; just adjust cooking time slightly and monitor the internal temperature.
Is tying the fish necessary?
It is recommended for better presentation and flavor infusion, but not essential.
Can I grill instead of bake?
Yes, but ensure even heat and monitor closely to prevent overcooking.
What sides pair well with whole baked fish?
Roasted vegetables, steamed greens, rice, herbed potatoes, or crusty bread complement it beautifully.
Can I freeze cooked whole fish?
It is best enjoyed fresh, but you can freeze flaked cooked fish in an airtight container for up to 1 month.
Why is my fish dry?
Overcooking is the most common cause. Use a thermometer and remove the fish once it reaches the recommended temperature.
Conclusion
Whole baked snapper with garlic and dill butter sauce is a timeless dish that delivers maximum flavor with minimal effort. Roasting the fish whole locks in moisture, while the herb stuffing and buttery sauce elevate it to a truly special meal. Whether you’re serving family on a busy weeknight or hosting guests, this recipe guarantees tender, flavorful results every time.
A beautifully roasted whole snapper stuffed with fresh herbs, garlic, and lemon, then finished with a warm garlic and dill butter sauce. This elegant yet simple dish delivers tender, juicy fish with restaurant-quality flavor in under 30 minutes.
Ingredients
2 whole snapper (800 g / 1.6 lb each), scaled, gutted, and cleaned
