Whole Baked Dhufish with Lemon and Herbs
Sweet, delicate West Australian dhufish baked whole with aromatic fresh herbs, garlic, lemon, and white wine for an effortless coastal feast.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 395 kcal
Equipment
- •Large rimmed baking tray
- •Baking paper
- •Sharp chef's knife
- •Paper towels
- •Citrus juicer
Nutrition
Per serving, approximate
- Calories
- 395 kcal
- fat
- 19 g
- carbs
- 3 g
- fibre
- 1 g
- protein
- 48 g
- calories
- 395 kcal
Instructions
- 1
Preheat your oven to 200°C (180°C fan-forced).
- 2
Line a large rimmed baking tray with baking paper.
- 3
Pat the whole fish completely dry inside and out using paper towels.
- 4
Cut three shallow diagonal slashes across the thickest flesh on both sides.
- 5
Rub olive oil, sea salt, and black pepper thoroughly over the skin and cavity.
- 6
Stuff the belly cavity with lemon slices, garlic, parsley, and fresh dill sprigs.
- 7
Place the stuffed fish onto the centre of the prepared baking tray.
- 8
Pour the lemon juice and white wine into the base of the tray.
- 9
Dot the butter cubes evenly over the top skin of the fish.
- 10
Bake for 25 to 30 minutes until flesh flakes cleanly at the thickest part.
- 11
Rest the fish for five minutes, then spoon tray pan juices over before serving.
Chef's tips
Drying the skin thoroughly with paper towels before oiling helps prevent sticking and keeps the skin tender. Check doneness by gently separating the flesh at the thickest slash; it should be opaque and white right to the bone.
Ingredient substitutions
- whole West Australian dhufish → whole pink snapper, barramundi, or red emperor
- unsalted butter → an extra 30 ml of extra virgin olive oil for a dairy-free version
- dry white wine → low-salt fish stock or water with an extra squeeze of lemon
Storage
Refrigerate leftover cooked fish in an airtight container for up to two days.
Reheating
Reheat gently in a baking dish covered with foil at 160°C until just warmed through to preserve moisture.
Common mistakes to avoid
- •Overcooking the fish, which dries out the delicate, lean dhufish flakes.
- •Skipping the slashes in thick flesh, causing uneven cooking between tail and head.
- •Leaving the cavity wet, which steams the herbs instead of roasting them.
Serving suggestions
Cooked Whole Baked Dhufish with Lemon and Herbs?
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