Ingredients for Baked Whole Fish
- 1 whole fish (about 2 pounds)
- 1 whole lemon (for slices and wedges)
- ¼ small onion, thinly sliced
- 2 celery stalks, chopped
- 1½ teaspoons salt and ¾ teaspoon black pepper
- ¼ teaspoon onion salt
- 4 tablespoons lemon juice
- 3-4 strips bacon
- 4 tablespoons butter (about 4 pats)
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How to Make Baked Whole Fish
- Soak the fish in cold, salted water for 15-30 minutes. (This helps firm the flesh)
- Drain the fish and pat it dry with paper towels.
- Preheat your oven to 400°F (200°C).
- Season the fish cavity with 2 thin lemon slices, 2 celery stalks (chopped), 1/4 small onion (thinly sliced), 1 teaspoon salt, and 1/2 teaspoon black pepper. Add 2 tablespoons of lemon juice to the cavity.
- Close the fish and place 3-4 bacon strips on top or around the fish.
- Sprinkle the fish with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon onion salt, and the remaining 2 tablespoons of lemon juice.
- Dot the top of the fish with 4 tablespoons of butter (about 4 pats). Bake for 40-50 minutes, or until the flesh is opaque white and flakes easily with a fork.
- (Optional) For extra crispy bacon, broil the fish for the last 2-3 minutes, keeping a close eye to prevent burning.
- Carefully remove the fish from the oven and let it rest for 5 minutes before cutting.
- Cut the fish into 1 1/2-inch wide sections and serve immediately with lemon wedges. Serves 2-4, depending on the size of the fish.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
5g
Fat
36g
Carbs
1g
