Mediterranean Style Whole Rock fish

Baked Rock fish


1 whole rock fish about 3 to 3 1/2 pounds, cleaned and gutted
3-4 tablespoons extra-virgin olive oil
4-5 cloves garlic, minced
Pinch red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
Kosher Salt and freshly ground black pepper
15-20 fresh mint sprigs, torn
2 to 3 lemons cut into slices

Preheat oven to 325°F. Oil a baking dish large enough to hold the rock fish. Dry rock fish thoroughly inside and out. Place the fish on its side in the baking dish.  Lightly score the fish on both sides (make cuts in one direction on the fish without going deep). 

Drizzle the fish with olive oil inside and outside on both sides. Sprinkle the inside of fish with garlic, salt and pepper, red pepper flakes, ground cumin and coriander, and ginger. Add the fresh mint and lemon slices inside and under the fish. 

Bake about 10 minutes per pound, until fish flakes easily with a fork. Baste 2 or 3 times during baking. Transfer to a serving plate and spoon cooking juices over top. Squeeze extra fresh lemon juice on top. Serves 4-6


This fish can also be cooked on an outdoor grill. Whatever you do, do not grill the fish in a glass pan, grill it directly on the hot grill or on foil paper slightly scored.  My husband grilled the fish in a glass pan on the grill, guess what happened?

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