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Baked whole fish with preserved lemon and rosemary

Feel confident making a baked whole fish with those simple instructions. See for yourself just how easy it is to serve a flavourful dinner.


45 mins 3 servings 310cals

3 whole branzino fish, gutted, scaled 6 tbsp olive oil 3 large cloves garlic, sliced 1 preserved lemon, cut 3 pcs
1 handful of fresh rosemary sea salt TT pepper TT



Preheat the oven to 450˚F. Make baking sheet grace with olive oil.
Rinse fish and dry, ready to prep. Brush the fish with olive oil on both sides.
Then use olive oil the inner cavity as well. Slice the preserved lemon, sliced garlic, and rosemary then stuff into the cavity of the fish.


Season the outside of the fish generously with a few good pinches of sea salt and black pepper.


Baked for 25-35 minutes or until fish and the internal temperature of 145˚F and flakes easily with a fork. Remove from the oven and squeeze the juice from the preserved lemon, add sea salt over the top of the fishes. Serve warm, with salad.



Chef Maryam Ghargharechi

Chef Maryam Ghargharechi

She is accomplished as a red seal chef and member of WACS, CCFCC, and BC Chefs' Association.

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