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    You are in: Home / Australian / Lemon and Parsley Whole Baked Fish Recipe
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    Lemon and Parsley Whole Baked Fish

    Lemon and Parsley Whole Baked Fish. Photo by JustJanS

    1/1 Photo of Lemon and Parsley Whole Baked Fish

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    JustJanS's Note:

    We are catching plenty of fish right now so I need ways to use them! I found this on the Bigpond site, but changed it to suit us and the ingredients I had on hand. We have a tiny oven so took the head off our fish so's it'd fit, but you can leave yours on if you prefer. We used a spangled emperor which is a relative of snapper and bream. We thought this was delicious.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 (2 kg) whole fish, cleaned, scaled, patted dry inside and out
    • 2 garlic cloves, sliced finely
    • 1 cup chopped parsley
    • 1/2 preserved lemon, discard flesh and use skin only and chop it fine
    • 2 tablespoons toasted pine nuts (I do mine in a dry pan over medium heat)
    • 1/2 teaspoon pepper
    • 1/2 teaspoon salt
    • 1/3 cup olive oil

    Directions:

    1. 1
      Heat your oven to 180c.
    2. 2
      Score the fish through the thicker parts a few times on each side; stuff the garlic slivers into the slits.
    3. 3
      Mix together the parsley, preserved lemon, pinenuts, salt and pepper, then add in the oil to make a paste.
    4. 4
      Smear this paste inside and on the outside of the fish.
    5. 5
      Wrap the fish in a foil parcel and bake in the oven about 30 minutes or until done to 65c. Remove from the oven and allow to rest wrapped in the foil about 5 minutes.
    6. 6
      Serve with the juices spooned over.

    Ratings & Reviews:

    • on November 10, 2013

      55

      Hi dear Jan¨<br/>This week I bough 2 gifthead fishes (each about 500 g, shorter baking time) and I followed your delicious recipe.<br/>I prepared the double quantity of marinade, but I used only the half quantity for baking. The second half we served it on the table as sauce for the gold millet. <br/>Your recipes are always very tasty and this one was was outstanding as well. <br/>I had enough preserved lemons I prepared with small lemons I got from friends from Greece, but I confess that after discarding the seeds I used the pulp as well and blended together with all the ingredients for the marinade.<br/>Thanks a lot for this recipe this make us a little bit like "staying with you both" in Australia.<br/>Big HUGS!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Lemon and Parsley Whole Baked Fish

    Serving Size: 1 (39 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 195.7
     
    Calories from Fat 189
    96%
    Total Fat 21.0 g
    32%
    Saturated Fat 2.7 g
    13%
    Cholesterol 0.0 mg
    0%
    Sodium 299.8 mg
    12%
    Total Carbohydrate 2.1 g
    0%
    Dietary Fiber 0.7 g
    3%
    Sugars 0.3 g
    1%
    Protein 1.1 g
    2%

    The following items or measurements are not included:

    fish

    preserved lemons

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