Ready to elevate your seafood game? Forget fiddly fillets and embrace the majesty of a whole fish!
Broiling unlocks a secret weapon: radiant heat that delivers irresistibly crisp skin and juicy, perfectly cooked flesh.

This simple recipe empowers you to prepare a stunning centrepiece, bursting with flavour and guaranteed to wow your family and friends.
So, gather your courage (and your appetite) and dive into the world of whole fish magic!

plated broiled whole fish

Sizzle & Shine: Broiled Whole Fish in 30 Minutes

This broiled whole fish recipe delivers crispy skin, juicy flesh, and restaurant-worthy flavour in just 30 minutes. Easy, healthy, and perfect for a special occasion!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine New Zealand, Australia
Servings 4 Serves
Calories 123 kcal


  • Oven grill/broiler
  • Broiler pan
  • Sharp knife
  • Foil
  • Paper towels
  • Meat thermometer (optional)


  • 1 whole fish about 1 kilo, cleaned and scaled (recommend snapper,barramundi, sea bass, or branzino)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 cloves garlic minced
  • ½ bunch fresh herbs thyme, rosemary, or parsley, chopped (optional)
  • Lemon wedges for serving


  • Prep the fish: Preheat your broiler to high. Rinse the fish and pat it dry with paper towels. Score the skin lightly in a few places with a sharp knife.
  • Season it up: Drizzle the fish with olive oil and lemon juice. Generously season with salt, pepper, and garlic. Stuff the cavity with herbs if desired.
  • Broil to perfection: Place the fish on a broiler pan lined with foil. Broil for 6-8 minutes per 2.5cm (1 inch) of thickness, turning halfway through. Check for doneness by gently inserting a fork into the thickest part of the flesh. It should flake easily when cooked through.
  • Rest and serve: Transfer the fish to a serving platter and let it rest for 5 minutes. Garnish with lemon wedges and fresh herbs. Dig in and savour the crispy skin and succulent flesh!


  1. Use a fishmonger to clean and scale your fish if needed.
  2. Preheat your broiler thoroughly for even cooking and crispy skin.
  3. Don't overcook the fish! Use a meat thermometer to ensure an internal temperature of 63°C (145°F).
  4. Get creative with seasonings! Experiment with spices like paprika, cayenne pepper, or dried herbs.

Serving Suggestions:

  1. Pair your broiled fish with roasted vegetables, rice pilaf, or mashed potatoes.
  2. Drizzle with a simple lemon-butter sauce for an extra touch of elegance.
  3. For a Mediterranean twist, serve with a side of tzatziki or a tomato-cucumber salad.


Broiling whole fish is an effortless way to create a restaurant-worthy meal at home.
With its crispy skin, melt-in-your-mouth flesh, and endless flavour possibilities, this recipe is sure to become a new favourite.
So, don't be intimidated – grab your whole fish and get ready to broil your way to seafood stardom!
Keyword broil, broiled whole fish

Shane Lowry

Shane Lowry is the author of Good Food To Eat, a website that provides recipes and cooking help.He is a home cook who enjoys sharing his passion for food with others. Lowry’s mother is a chef, and she taught him the basics of cooking and baking when he was young.He also has experience running a catering business with his wife, specializing in finger foods and full meals for people with dietary restrictions such as gluten-free, vegan, and low-carb.Through his various cooking experiences, Lowry has learned what makes a great recipe: simple to follow, yet delicious and satisfying. That’s why he focuses on creating step-by-step recipes that are easy for anyone to make, regardless of their cooking skills.

1 Comment

Moana Tuputala · 14/02/2024 at 2:44 am

5 stars
This fish turns out moist and flaky. Perfect. The crunchy skin adds to the texture, Yum

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