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Whole Baked Fish


The classic prawn cocktail has been gracing the Christmas table for years so of course our chefs decided to include it in their top picks.


  • 2 x 800g Whole fish. (Black Sole, Cod, Seabass, Trout)

  • 1/2 Cup of Parsley.

  • 2 Lemons.

  • 4 Garlic Cloves.

  • 2 Tablespoons of Olive Oil.

  • Salt and Pepper.

  • 150g of Butter.

  • 1/2 Cup of Dill.

  • 2 Teaspoons of Dried Garlic Powder.


  1. Preheat your oven to 220°C or 200° fan.

  2. Line a baking tray with baking paper.

  3. Prep the fish by trimming the fins, using either a scissors or a sharp knife.

  4. Slice the fish on both sides down to the bone, around 3 on each side.

  5. Stuff the fish with garlic cloves, parsley and dill. Garnish with salt and pepper and squeeze the juice of half a lemon over the fish and layer the other lemon on the fish.

  6. With kitchen string tie the fish together to ensure it holds all the juices and flavours.

  7. Drizzle olive oil and salt and pepper over the skin and in to the slashes on the fish.

  8. Bake for 20/25 minutes checking after 20 minutes and measuring the temp with a food thermometer.

  9. Take the fish out of the oven and allow it to rest for 5-7 minutes.

  10. Serve with the dill and garlic butter sauce on the side or pour over the fish at the request of your guests.

To make the dill and garlic butter sauce, melt butter in a saucepan until melted. Once melted, add garlic to taste. Stir in the dill and you have a beautiful sauce to compliment the amazing baked fish.

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