Every time I go to the granddaddy of all Singapore wet markets, Tekka, I buy a whole fish or two. And the last time, I “splurged” on a decidedly plump and attractive garoupa.
Baking a whole fish is one of the easiest and most satisfying ways to cook fish.
You could simply dress it with some oil and herbs and garlic or put a little more effort by mincing these ingredients into a paste.
You could wrap it up in parchment just so that you can have the grand excitement of opening up the parcel and inhaling all the seafood flavours or you can bake it naked. The fish, not you.
Meaning season it, then lay it on a bed of thinly sliced potatoes, stick in the oven and watch and episode of #GirlBoss.
It’s healthy, takes no effort whatsoever, and you have a nice warming supper at the end of the day.
Ingredients for Herb Garlic Baked Fish:
Serves 2 pax
- 1 large fish – Snapper, Garoupa etc
- 1 lemon – sliced but leave the ends as they are for squeezing onto fish later
- 4 cloves garlic – sliced
- Bunch of thyme and coriander. Or parsley – whichever herbs you have on hand. You can use dill too for a more “Nordic” feel.
- 2 potatoes – peeled and sliced
- Salt and Pepper
- Oil
Method for Herb Garlic Baked Fish:
- Preheat oven to 200 deg C.
- Clean the fish by rinsing under running water. Get rid of any blood or innards that the fishmonger may not have removed.
- Pat completely dry with a kitchen towel.
- Score 2 or 3 lines diagonally across each side of the fish.
- Rub oil on both sides of the fish.
- Season with salt and pepper.
Stuff the herbs, garlic and some of the lemon into the belly of the fish and into the slits made when you scored the fish.- Lay sliced potatoes onto the baking tray. Make sure to season them with salt and pepper and sprinkle some of the herbs on them.
- Lay fish on top of the potatoes. Place remaining lemon slices on top.
- Bake for 25-30 mins. This depends on size of your fish, so check by using a fork to pull aside the flesh from the bone. It should be opaque and flaky.
- When done, a squeeze of lemon and you’re ready for a lovely fish and potato supper!
