Oven Baked Tilapia Whole Fish
Preparing a whole fish can be overwhelming for many people, but at the same time, serving such a dish is a great way to impress your guests!
Small food processor braun
- 2 pc whole tilapia fish 600 gr each
- 25 gr fresh coriander with root
- 1 pc lemon
- 2 pcs long red chilies
- 1 tbsp fresh sliced ginger
- 2 pcs garlic cloves
- ½ pc lime
- Olive oil
Prepare the marinade for the fish
Blend the coriander roots and stems, garlic, ginger, ½ lemon, ½ lime, 1 red chili to obtain a coarse mixture; keep aside.
Prepare the fish
With a scaling tool remove the scales from the tail towards the head.
Use scissors to trim the fins on the sides, except the tail and remove the gills and guts if your fishmonger didn’t do this.
Rinse the fish well and pat dry.
Bake the fish
Drizzle some olive oil with a little chili-lemon mixture in a baking tray.
Score the fish on both sides, season with salt and pepper then stuff the cavities (where the guts were removed) and rub the fillet slashes with it.
Place the fish onto the baking tray and bake at 180°C for 20-25 minutes. Halfway through, baste the whole fish with the juice in the baking pan.
After baking, rest the fish for 5 minutes covered with foil.
- Any whole fish such as snapper, sea bream, barramundi is suitable to replace the tilapia.
- Scoring is a culinary term for making diagonal criss cross cuts. In this recipe it helps to cook the fish evenly.
Calories: 581kcalCarbohydrates: 1gProtein: 121gFat: 10gCholesterol: 300mgSodium: 318mgFiber: 1gSugar: 1gVitamin A: 844IUVitamin C: 4mgCalcium: 70mgIron: 4mg