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Turkish Baked Whole Fish

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

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. 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. 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. 3

    Stuff the cavity of the fish with the herb mixture.

  4. 4

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

  5. 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. 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. 7

    Serve immediately on a platter with vegetables and pan juices.

Questions

How long does Turkish Baked Whole Fish keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through.

Can I halve or double Turkish Baked Whole Fish?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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