Valentine Thomas
Valentine Thomas

Baked whole fish

Time to cook: –
Difficulty: –
Servings: Main dish, 2-4 people

Ingredients

  • A whole fish of about 2-3lbs
  • 2 limes
  • Butter
  • Splash of white wine
  • 4 tbsp olive oil
  • Cilantro springs
  • 1 yellow onion, roughly chopped

 

*You can also make a different version with thyme and lemon instead of cilantro and limes. 

**Or if you want it even more exotic, you can add some fresh ginger and some lemongrass.

How to
cook

  1. Make three incisions on the body of the fish, on both sides.
  2. Place fish on foil paper, doubled. Fold the sides to make a “bowl” around the fish so the juices won’t spill.
  3. Stuff the pieces of butter and half slices of lime in the incisions you made. 
  4. Stuff the inside of the fish with the cilantro springs, the onion and a couple of slices of lime.
  5. Pour on the fish the splash of white wine, 1 tbsp of the olive oil and the juice of 1 lime. 
  6. Season with salt and pepper.
  7. Close the foil paper on fish and make sure that no air can’t get out (you want the fish to steam in it!)
  8. Bake at 350, 2 minutes per 100g of fish. 
  9. In a bowl, mix 3 tbsp of olive oil and the juice of ½  lime. Serve with the fish.

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Valentine Thomas
ACTIVIST. SPEARFISHER. FREEDIVER. THOUGHT LEADER. ENTREPRENEUR. SPEAKER. AUTHOR.

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© 2020 VALENTINE THOMAS – ALL RIGHT RESERVED.
HANDCRAFTED WITH LOVE BY DIVE STUDIO.