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Simple Baked Whole Fish with Garlicky Salsa Verde

June 22, 2021

Cooking a whole fish can feel like a daunting task, but I swear its far simpler than you think! With the help of a good nonstick skillet and some olive oil, you have a fool proof system. I used trout when developing this recipe because it is sustainable, accessible and delicious! I’ve paid upwards of $39 at a NYC restaurant for this exact dish, so I’m really excited to know I can make it at home easily.

The real hero of this dish is the Garlicky Salsa Verde. It comes together in seconds in the food processor and goes great on almost everything. You can find the recipe for it linked below.

Click Here for my Garlicky Salsa Verde Recipe

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I believe in happy & whole food that’s equally as fun to make as it is to eat.

Wishbone Kitchen

Whole Fish with Garlicky Salsa Verde

Cook Time:30 mins
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Ingredients

  • 1 whole fish, such as trout cleaned, descaled, with the head and tail left on
  • 1 tbsp butter
  • 2 tbsp salsa verde linked above
  • ½ lemon cut into wedges for serving
  • sea salt to taste
  • 1 tbsp extra virgin olive oil
  • 1 tbsp finely chopped green garlic for garnish, or substitute with fresh chopped parsley or chives
  • flaky sea salt for serving

Instructions

  1. Preheat you oven or grill to 400 degrees. Salt both sides of your fish. Spread butter on the flesh side of the fish. Heat a non-stick pan over medium high heat. Add a tbsp of olive oil to the pan. Add the fish skin side down in the pan and sear on high for 2 minutes.
  2. Transfer the pan to your preheated oven or grill on indirect heat and cook for about 10-25 minutes depending on the size of your fish. The trout I cooked was relatively small and only required 10 minutes. Larger fish like Branzino will take closer to 20. If your whole fish lays on its side rather than spread open like a trout, simply flip it halfway through!
  3. An easy way to check if your fish is done cooking is to poke at the flesh at the thickest part of the fish and see if it is flaky and opaque. If it is firm and translucent, it is not done cooking.
  4. Carefully transfer your fish to a plate or serving dish. Top with a generous smear of salsa verde, chopped green garlic and flaky sea salt. Serve with extra lemon wedges.

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