Herb-stuffed grilled whole fish

Name: Herb-stuffed grilled whole fish
Total time: 1 h 5 min
Yield: 3 servings
Cuisine: Greek
Ingredients: 1 whole sea fish (about 900 g, e.g. red snapper, sea bream or sea bass), cleaned; 3 tbsp olive oil; ½ bunch dill; ½ bunch fresh oregano; ½ bunch flat-leaf parsley; 2 sprigs rosemary; ½ bunch thyme; a few thin slices of red onion; 6 cloves garlic, smashed; a few thin lemon slices; salt, freshly ground pepper; 120 ml white wine; 250 ml fish or vegetable stock

Time: 35 min + 30 min resting (about 15 min hands-on)3 servingsapprox. 370 kcal / serving (estimated)approx. 42 g protein / serving

Herb-stuffed grilled whole fish (illustration)

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Method

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Rub the fish inside and out with olive oil and season generously.
Stuff the cavity with the herbs, garlic, onion and lemon; score the skin in a diamond pattern.
Mix the stock and wine in a large freezer bag, put in the fish, squeeze out the air and chill for at least 30 minutes.
Grill over medium-high heat or in a griddle pan for 6-8 minutes per side.
Take off the heat and rest for 7 minutes before serving.

Source: Wikibooks Cookbook – Herb Grilled Snapper (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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