I’ve always loved lobster, crab, and scallops in any form. But I was a little so-so about eating fish of any kind. It just seemed boring, tasteless, and, well, fishy. But that all changed when I saw someone eating a whole fish at a favorite French bistro in San Francisco. It just looked cool. I mean, seriously, it’s a whole damn animal! It still looks like a fish! And I could smell its savory fragrance from two tables away. Ever since, I’ve been going frequently to the butcher or fishmonger to pick up a few red snappers or branzinis to roast for me and a couple friends.
In addition to the being the coolest looking dish, and being deliciously savory, fish is high in lean protein, is a natural source of Omega-3 fish oils, and it’s paleo-friendly. As well as being easy to prepare, this dish also makes a unique option for date nights, or for having friends over for a good dinner.
Whole Roasted Fish
Whole Roasted Fish
- 1 whole White fish (red snapper branzini, sea bream or sea bass)
- Sea salt (to taste)
- Crushed black pepper (to taste)
- 2-3 Garlic cloves (halved)
- 1 Garlic clove (thinly sliced)
- olive oil
- 6-8 Thyme stalks
- 3-4 Lemon wedges
- Cookie sheet (or baking pan)
Heat the oven to 450 degrees (F).
Make 4 1-inch long slits in each side of the fish. Place a slice of garlic in each slit.
Rub the entire fish in olive oil, and sprinkle with sea salt and black pepper, to taste.
Add 4-5 stalks of thyme, the lemon wedges, garlic cloves, and a bit of extra sea salt inside the slit made by the butcher in the fish’s belly.
Place the fish on a cookie sheet covered in aluminum foil. Garnish with the remaining thyme stalks, and squeeze lemon juice over the fish.
Roast the fish for 20-25 minutes. You’ll know the fish is done when it’s very fragrant, and the eyes are cloudy.
Remove the fish from the cookie sheet, and squeeze a little extra lemon juice or olive over the top, to taste. Enjoy!
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