Roasted Sheephead
Cooking a whole fish can seem intimidating, but it’s actually quite simple to do! All that you do is add delicious flavors. I used Sheephead but you could also go for sea bass or flounder. Feel confident making a baked whole fish with these simple instructions. See for yourself just how easy it is to serve a flavorful dinner!
Ingredients
1 (2 pound) fish, such as Sheephead, scaled, gutted and gills removed
Sea salt
Extra-virgin olive oil
2 lemon slices
1 bundle assorted fresh herbs, such as thyme, oregano, marjoram and parsley, plus some extra to lay the fish on while baking
Tone’s rosemary, garlic seasoning
Directions
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 sea salt, olive oil, and Tone’s rosemary, garlic seasoning.
Place 4 lemon slices, the bundle of the mixed herbs inside the body cavity.
Line a sheet tray with aluminum foil and arrange the remaining assorted herbs, lemon slices 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.
Roast until the fish is just cooked through, about 30 to 35 minutes.
Remove from the oven, present, then filet to serve. Enjoy!
Thank you for trying this recipe. Please let me know how you liked it.
If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good seafood page.
Roasted Sheephead