Name: Sizzle & Shine: Broiled Whole Fish in 30 Minutes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 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)

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!

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

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine New Zealand, Australia

Servings 4 Serves

Calories 123 kcal

Equipment

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

Ingredients

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

Instructions

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!

Notes

Tips:

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

Serving Suggestions:

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

Conclusion:

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