Sunday Supper: Roast Fish Stuffed with Lemon and Herbs

Name: Sunday Supper: Roast Fish Stuffed with Lemon and Herbs
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 2 x 1.25 pounds whole fish (sea bream, bass, snapper) scaled, gutted and gilled; 1 clove garlic, thinly sliced; 2 bunches Approximately various herbs (parsley, oregano, chives, tarragon, cilantro); 4 servings Kosher salt and cracked black pepper; 1 lemon, sliced thinly in rounds; 4 servings Olive oil

You can never have too many side dish recipes, so give Sunday Supper: Roast Fish Stuffed with Lemon and Herbs a try. This recipe makes 4 servings with 133 calories, 0g of protein, and 14g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of olive oil, lemon, kosher salt and cracked pepper, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Preheat the oven to 400°.

Equipment you will use

Oven

Place a large piece of aluminum on a work surface and place some parsley and a few slices of lemon in the center. Season the fish with salt and pepper, inside and out, and place on top of lemon and parsley. Stuff the body of the fish with parsley, oregano, sliced garlic, and lemon slices. Wrap foil around fish, making sure the foil is well sealed. Repeat with remaining fish.

Ingredients you will need

Salt And Pepper

Oregano

Parsley

Garlic

Lemon

Fish

Wrap

Equipment you will use

Aluminum Foil

Place both packets of fish on a baking tray and roast in the oven until fish is just cooked through, about 20 minutes.

Ingredients you will need

Fish

Equipment you will use

Baking Pan

Oven

Serve with large green salad, crisp white wine and boiled potatoes.

Ingredients you will need

White Wine

Potato

Equipment

Oven

Aluminum Foil

Baking Pan

Ingredients

Servings:

x 1.25 pounds whole fish (sea bream, bass, snapper) scaled, gutted and gilled 1clove

garlic, thinly sliced 2bunches

Approximately various herbs (parsley, oregano, chives, tarragon, cilantro)4servings

Kosher salt and cracked black pepper 1

lemon, sliced thinly in rounds 4servings

Olive oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Loveblock Pinot Gris. It has 4.6 out of 5 stars and a bottle costs about 24 dollars.