There are plenty of fish in the sea! This delicate Red Striper whole fish is perfect for an herb, lemon, garlic, buttery feast. I've had whole fish fried, stuffed, grilled and baked; no matter how its prepared each flavor is captured in every bite. Don't let the sight of this whole fish be intimidating as the recipe is very simple and you can let the fish market do all the hard work. Where ever you purchase the fish from be sure to have it scaled, cleaned/gutted; and oven ready. This simple one dish meal is elegant for a special occasion or can be a quick casual weeknight dinner. See below for a full recipe.
2 large Red Striper Whole Fish
2 tablespoons of softened butter
1 head of garlic
1 teaspoon Italian seasoning
1 teaspoon rosemary
1 teaspoon thyme
1 teaspoon parsley
Kosher salt & Ground Pepper
1. Heat oven to 400 F degrees
2. Mix the butter, 2 minced garlic cloves, chopped rosemary and chopped thyme very well. Season well with salt and pepper.
3. Spoon the melted butter into the fish cavities. Stuff the inside of the fish with lemon triangles, garlic, Italian seasoning, parsley, and rosemary sprigs. Drizzle the fish with olive oil and sprinkle with salt. You can slash the fish two to three times if you like.
4. Place the fish on the prepared baking sheet, along with the extra thyme, garlic and remaining lemon slices. Bake for 20-25 minutes.
5. Serve meal