Turkish Baked Whole Fish

Name: Turkish Baked Whole Fish
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Turkish
Ingredients: 3 lb Whole sea bass or branzino, scaled and gutted; 4 tbsp Fresh dill, chopped; 4 tbsp Fresh flat-leaf parsley, chopped; 1 lemon Lemon, sliced; 2 cups Cherry tomatoes, halved; 1/2 cup Onion, thinly sliced; 4 tbsp Olive oil; 2 cloves Garlic, minced; 1/4 tsp Salt; 1/8 tsp Black pepper

A whole Mediterranean sea bass or branzino stuffed with herbs and lemon, baked with tomatoes and fresh dill. Simple, elegant, and bursting with Mediterranean flavors.

40 minEasyServes 4380 cal/serving

TurkishDinnerOvenPescatarian

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Ingredients

3 lb Whole sea bass or branzino, scaled and gutted
4 tbsp Fresh dill, chopped
4 tbsp Fresh flat-leaf parsley, chopped
1 lemon Lemon, sliced
2 cups Cherry tomatoes, halved
1/2 cup Onion, thinly sliced
4 tbsp Olive oil
2 cloves Garlic, minced
1/4 tsp Salt
1/8 tsp Black pepper

Instructions

1

Preheat oven to 400°F. Rinse 3 lb scaled and gutted Whole sea bass or branzino inside and out under cold water and pat dry.
2

In a small bowl, combine 4 tbsp chopped Fresh dill, 4 tbsp chopped Fresh flat-leaf parsley, and half the 1 lemon sliced Lemon.
3

Stuff the cavity of the fish with the herb mixture.
4

Arrange 2 cups halved Cherry tomatoes and 1/2 cup thinly sliced Onion on a parchment-lined baking sheet.
5

Place the fish on top of the vegetables. Drizzle with 4 tbsp Olive oil, scatter 2 cloves minced Garlic, and season with 1/4 tsp Salt and 1/8 tsp Black pepper. Top with remaining lemon slices.
6

Bake for 20-25 minutes, until the fish is cooked through and flakes easily with a fork. Internal temperature should reach 145°F at the thickest part.
7

Serve immediately on a platter with vegetables and pan juices.

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Questions

How long does Turkish Baked Whole Fish take?

As written, 40 minutes: 15 of prep and 25 of cooking. The longest single stretch is step 6 (25 minutes): "Bake for 20-25 minutes, until the fish is cooked through and flakes easily with a fork."

What oven temperature does Turkish Baked Whole Fish need?

For Turkish Baked Whole Fish, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 25 minutes, in step 6. The target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

Why pat it dry first in Turkish Baked Whole Fish?

Step 1 reads: "Rinse 3 lb scaled and gutted Whole sea bass or branzino inside and out under cold water and pat dry." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

Can I use a different white fish instead of the fish in Turkish Baked Whole Fish?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Turkish Baked Whole Fish uses 3 lb Whole sea bass or branzino, scaled and gutted.

Does Turkish Baked Whole Fish contain fish?

Yes: 3 lb Whole sea bass or branzino, scaled and gutted. The full allergen list for this entry is fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Turkish Baked Whole Fish?

One serving (the recipe makes 4) is about 380 calories, with 38 g protein, 8 g carbohydrate and 18 g fat, plus 1 g fiber and 680 mg sodium.

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