Best 8 Baked Whole Fish With Potatoes And Lemon Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Baked whole fish with potatoes and lemon is a delicious and nutritious dish that is easy to prepare. This classic recipe can be made with a variety of fish, such as sea bass, trout, or tilapia. The fish is baked with potatoes, lemons, and herbs, creating a flavorful and moist dish. This dish is perfect for a weeknight dinner or a special occasion.

Here are our top 8 tried and tested recipes!

BAKED WHOLE FISH WITH POTATOES AND LEMON



Baked Whole Fish with Potatoes and Lemon image

Provided by Rosita Missoni

Categories     Fish     Potato     Bake     Easter     Low Fat     High Fiber     Father's Day     Dinner     Lemon     Seafood     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 7

4 1/2 pounds new potatoes, very thinly sliced
9 tablespoons extra-virgin olive oil, divided
Fine sea salt and freshly ground black pepper
3 lemons, thinly sliced
1/2 cup coarsely chopped fresh flat-leaf parsley
1 whole 6-pound turbot, fluke, or halibut or six 1-pound branzino
6-8 fresh or dried bay leaves

Steps:

  • Preheat oven to 400°F. Put potatoes in a large bowl. Drizzle with 4 tablespoons oil and toss to coat. Season with salt and pepper. Line a large rimmed baking sheet with parchment paper and grease parchment with 1 tablespoon oil. Layer potato slices evenly on parchment; season with salt and pepper. (If using a smaller fish, such as branzino, par-cook the potatoes in the oven for 15 minutes now.) Arrange half of the lemon slices over potatoes and sprinkle with parsley.
  • Set fish over potatoes and rub with 2 tablespoons oil; season skin and cavity with salt and pepper. Top with remaining lemon slices and arrange bay leaves over fish. Drizzle with remaining oil. Bake until fish is just cooked through, 40-60 minutes (depending on size). Using a butter knife or metal spatula, flake flesh off the bone and serve immediately.

WHOLE ROASTED FISH WITH HERBS



Whole Roasted Fish with Herbs image

Provided by Anne Burrell

Categories     main-dish

Time 1h25m

Yield 2 servings

Number Of Ingredients 8

1 (2 1/2-pound) fish, such as snapper or bass, scaled, gutted and gills removed
Kosher salt
Extra-virgin olive oil
8 lemon slices
2 fresh bay leaves
1 bundle assorted fresh herbs, such as thyme, oregano, marjoram and parsley, plus some extra to lay the fish on while baking
4 cloves garlic, smashed
2 cups dry white wine

Steps:

  • Preheat the oven to 400 degrees F.
  • Make 3 diagonal slices about 1/2-inch deep on each side of the fish. Salt and olive oil the fish generously.
  • Season the inside of the fish with salt and olive oil. Place 4 lemon slices, the bay leaves, a bundle of the mixed herbs and 2 of the garlic cloves inside the body cavity.
  • Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices and garlic in the center of the tray and lay the fish on top.
  • Fold the aluminum foil up around the sides of the fish to create a sort of baking dish. Add the white wine and place in the preheated oven and roast until the fish is just cooked through, about 30 to 35 minutes.
  • Remove from oven, present and collect your kudos then fillet to serve.

WHOLE ROASTED FISH WITH SLICED POTATOES, OLIVES AND HERBS



Whole Roasted Fish With Sliced Potatoes, Olives and Herbs image

Provided by Anne Burrell

Time 1h20m

Yield 4 servings

Number Of Ingredients 12

3 or 4 large Yukon gold potatoes, sliced 1/8 inch thick (a mandoline works well here)
6 cloves garlic (4 smashed and finely chopped; 2 just smashed)
1 bunch fresh oregano (half with leaves finely chopped; half as whole sprigs)
1/2 cup pitted gaeta or kalamata olives, slivered
Pinch of crushed red pepper
Extra-virgin olive oil
Kosher salt
1 3-pound fish (such as a snapper or bass), scaled, gutted and gills removed
1 lemon, sliced
3 fresh bay leaves
1/2 bunch fresh Italian parsley
1 cup dry white wine

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, toss the potatoes, chopped garlic, chopped oregano, olives and red pepper; drizzle generously with olive oil and season with salt. Arrange the potatoes and friends in the bottom of a baking dish large enough to accommodate the fish. Roast in the oven for 20 minutes. Remove and reserve.
  • Make 3 diagonal slices about 1/2 inch deep on each side of the fish. Season the outside and inside with olive oil and salt. Place the lemon slices, bay leaves, whole oregano sprigs, parsley and the remaining smashed garlic inside the body cavity of the fish.
  • Pour the wine over the potatoes, lay the fish on top and toss the whole thing in the oven for 35 to 40 minutes, or until the eyeballs pop out.
  • Remove the skin and bones and serve the fish over the potatoes.

FISH FILLETS IN LEMON SAUCE



Fish Fillets in Lemon Sauce image

A light, lemony baked fish fillet, with baked potatoes on the side all topped in a sprinkle of dill and parsley. Serve with white rice.

Provided by sue

Categories     Seafood     Fish

Time 1h

Yield 4

Number Of Ingredients 12

4 (4 ounce) cod fillets
3 medium potatoes, peeled and sliced
¼ cup water
¼ cup lemon juice
3 tablespoons olive oil
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place cod and potatoes into the bottom of a baking dish (such as Pyrex®).
  • Mix water, lemon juice, oil, dill, parsley, garlic, Dijon mustard, cumin, salt, and pepper together in a bowl and add to the fish and potatoes. Cover the dish with aluminum foil.
  • Bake in the preheated oven until potatoes are tender, about 35 minutes. Remove foil and continue to bake for 10 minutes more.

Nutrition Facts : Calories 318 calories, Carbohydrate 30.9 g, Cholesterol 41.6 mg, Fat 11.2 g, Fiber 3.9 g, Protein 24 g, SaturatedFat 1.6 g, Sodium 707.7 mg, Sugar 1.7 g

EASY BAKED FISH WITH LEMON



Easy Baked Fish with Lemon image

Very good fish recipe! You can use any kind of fish fillet for this.

Provided by JONILEWIS

Categories     Seafood     Fish     Tilapia

Time 25m

Yield 4

Number Of Ingredients 7

1 serving cooking spray
2 pounds tilapia fillets, cut into serving-sized pieces
1 cup dry seasoned bread crumbs
2 tablespoons dried parsley
2 teaspoons lemon zest
½ teaspoon garlic powder
¼ cup melted butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Place tilapia pieces into the prepared baking dish. Combine bread crumbs, parsley, lemon zest, and garlic powder in a small bowl. Mix in melted butter and sprinkle mixture over fish fillets.
  • Bake in preheated oven until tilapia flakes easily with a fork, about 15 minutes.

Nutrition Facts : Calories 439.4 calories, Carbohydrate 20.2 g, Cholesterol 113.8 mg, Fat 16.1 g, Fiber 1.6 g, Protein 50.6 g, SaturatedFat 8.3 g, Sodium 383.7 mg, Sugar 1.9 g

BAKED WHOLE FISH



Baked Whole Fish image

Make and share this Baked Whole Fish recipe from Food.com.

Provided by Bev I Am

Categories     < 60 Mins

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 9

2 1/2-3 lbs whole fish, with or without head
2 -3 slices lemons
2 -3 slices onions
2 -3 slices celery
salt and pepper
onion salt
4 tablespoons lemon juice
bacon, strips
2 -3 tablespoons butter

Steps:

  • Soak the fish in cold, salted water for 15-30 minutes; drain and dry slightly.
  • Preheat oven to 400.
  • Season cavity with lemon slices, celery, onion, salt, and pepper and 2 TBS lemon juice.
  • Close the fish and place bacon strips on top or around fish.
  • Sprinkle with salt, pepper, onion salt and remainder of lemon juice.
  • Cover with pats of butter and bake until flesh is white and flakes apart with fork (about 30 minutes for a 2 1/2 pound fish or 40-45 minutes for a 3 pounder).
  • the fish may be broiled at the end to brown the bacon.
  • Cut into 1 1/2 inch wide sections and serve with lemon wedges.
  • Serves 2-4, depending on size of fish.
  • Note: Other vegetables such as potatoes and tomatoes may be cooked with the fish if desired.

ELEGANT BAKED FISH WITH TOMATO AND LEMON



Elegant Baked Fish With Tomato and Lemon image

This recipe is healthy, simple, and elegant enough for a party. It originally came from a restaurant in the Napa Valley of California. This cooks fast, so have the rest of your dishes ready or nearly ready by the time you put the fish in the oven. I have used tilapia but any white fish fillets should work.

Provided by Nose5775

Categories     Tilapia

Time 12m

Yield 3-4 serving(s)

Number Of Ingredients 5

3/4-1 lb fresh tilapia fillets or 3/4-1 lb other white fish fillet
1 lemon
1 tomatoes
1/4 teaspoon dried thyme or 3/4 teaspoon fresh thyme
2 tablespoons white wine (optional)

Steps:

  • Preheat oven to 500 degrees.
  • Slice lemon and tomato into thin slices.
  • Lay fillets in a single layer in a baking dish.
  • Bake for 3 to 5 minutes, until they start to draw up and turn white.
  • Remove from oven.
  • Alternate slices of lemon and tomato on fish.
  • Sprinkle with thyme and wine (if using).
  • Bake 3 to 5 minutes more, or longer, until fish flakes with a fork.

Nutrition Facts : Calories 123.9, Fat 2.1, SaturatedFat 0.7, Cholesterol 56.8, Sodium 62.2, Carbohydrate 5.5, Fiber 2.2, Sugar 1.1, Protein 23.6

BAKED FISH AND POTATOES WITH ROSEMARY AND GARLIC



Baked Fish and Potatoes with Rosemary and Garlic image

Pesce Arrosto al Forno con Patate all'Aglio e Rosmarino, Baked Fish and Potatoes with Rosemary and Garlic

Provided by Marcella Hazan

Categories     Fish     Garlic     Herb     Potato     Bake     Rosemary     Healthy

Yield For 4 persons

Number Of Ingredients 9

1 pound new potatoes, peeled, washed, and cut into wedges
An oven-to-table baking dish that can accommodate both the fish and the potatoes in one layer
4 tablespoons extra virgin olive oil
4 or 5 fresh rosemary sprigs
4 whole garlic cloves, peeled
Fine sea salt
Black pepper ground fresh from the mill
A 2-pound fillet from a firm-fleshed fish, such as grouper, striped bass, red snapper, or mahi mahi
2 tablespoons fine, dry, unflavored bread crumbs

Steps:

  • 1. Turn on the oven to 400°F.
  • 2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.
  • 3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.
  • 4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.
  • 5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.

Tips:

  • Selecting the Right Fish: Choose a firm-fleshed fish that can withstand baking, such as salmon, cod, or tilapia.
  • Preparing the Fish: Clean and gut the fish, then pat it dry with paper towels. Score the fish's skin in several places to help the marinade penetrate.
  • Creating a Flavorful Marinade: Combine herbs, spices, citrus juice, and olive oil to create a marinade that complements the fish. Marinate the fish for at least 30 minutes, or up to overnight.
  • Roasting the Vegetables: Cut potatoes, carrots, and onions into uniform pieces. Toss them with olive oil, salt, and pepper, then roast in the oven until tender and slightly caramelized.
  • Assembling the Dish: Place the marinated fish on top of the roasted vegetables. Add lemon slices and herbs for extra flavor. Cover the dish with foil or parchment paper to create a moist cooking environment.
  • Baking the Fish: Bake the fish in a preheated oven at 400°F for 20-25 minutes, or until the fish is cooked through and flakes easily with a fork.
  • Garnish and Serve: Remove the foil or parchment paper and garnish the dish with fresh herbs and lemon wedges. Serve immediately with a side of roasted vegetables.

Conclusion:

Baked whole fish with potatoes and lemon is a delicious and elegant dish that is perfect for a special occasion. By following these tips, you can create a flavorful and moist fish dish that will impress your guests. With its simple preparation and stunning presentation, this recipe is sure to become a favorite in your home.

Related Topics