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–+ servings
Grilled Whole Fish

Grilled Whole Fish

Discover the art of cooking Grilled Whole Fish with this easy recipe. Packed with flavor and perfect for any occasion, it’s a healthy dish your family will love.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 whole cleaned, scaled, and gutted fish (like pompano)
  • 1 red bell pepper
  • 3 sprigs parsley
  • 1 inch piece of ginger
  • 4 cloves garlic
  • 1 stalk celery
  • 2 green onions
  • 1 medium onion
  • 1 teaspoon seasoning powder or bouillon
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¼ cup olive oil

Equipment

  • Blender or food processor
  • Sharp knife
  • Baking sheet
  • Basting brush
  • Tongs

Method
 

  1. Preheat your oven to 200°C (400°F) with the grill or broiler setting selected.
  2. In a blender, combine all ingredients except the fish and blend until smooth.
  3. Pat the fish dry with paper towels and make diagonal cuts about 2 cm apart along both sides.
  4. Coat the fish inside and out with the marinade, reserving some for later basting.
  5. Place the marinated fish on a lightly oiled baking sheet and cook in the preheated oven for 20 minutes, flipping halfway through.
  6. Mix the reserved marinade with more olive oil and brush it onto the fish every 5 minutes while cooking.

Nutrition

Calories: 300kcalCarbohydrates: 10gProtein: 35gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 75mgSodium: 500mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 5IUVitamin C: 15mgCalcium: 6mgIron: 10mg

Notes

Ensure to choose the freshest possible fish for the best flavor and texture. Look for clear eyes and shiny skin. Let the fish rest for a few minutes after cooking to retain its juices. Serve with lemon wedges, fresh herbs, and seasonal sides like grilled asparagus or a refreshing salad for a complete meal. Leftovers can be stored in an airtight container in the fridge for up to two days or frozen for up to three months.
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