Rosemary & Lemon Baked Fish 迷迭香柠檬烤鱼

Unlike Asians, Westerners do not cook whole fish as often. Whilst Asians can eat up even the fish bones, fish dishes are typically served boneless or as fillets in the west. In America and some parts of Europe, it is almost an offence to find bones in a fish fillet dish. 

I first tasted Rosemary & Lemon Baked Fish 迷迭香柠檬烤鱼 years ago in an Italian restaurant in Singapore. I was pleasantly surprised that the whole fish was served to the table. However, we were charged a bomb for it. Fortunately, my boss was the one footing the bill. Since then, I could not get the taste of it out of my mind.

I am not saying that my version of Rosemary & Lemon Baked Fish 迷迭香柠檬烤鱼 would be any better than those from restaurants. At the very least, I know I do not have to pay an exorbitant price. It is definitely budget friendly, healthy and tasty.

Rosemary & Lemon Baked Fish 迷迭香柠檬烤鱼 is very simple to prepare and involves very few steps. The key to making this a successful dish is very much dependent on the freshness of the fish....

Ingredients (enough for 2 pax) :

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• 1 whole fish of your choice
• 4 sprigs of rosemary (leave 1/2 sprig for garnishing)
• 2 lemons (cut to wedges)(leave 2 thin slices for garnishing)
• 10 cloves garlic (peeled and pressed)
• 1 large yellow onion (peeled and sliced)
• 2 slices ginger
• 10 tbsp white wine
• salt (to taste)
• grounded black pepper (to taste)
• 4 tbsp olive oil

(tsp = teaspoon; tbsp = tablespoon)    

Tip 1 : Fish must be fresh.

Tip 2 : Finely chop rosemary leaves if you prefer a richer herbal flavour.

Method :

Cut 3 slits on each side of the fish at 45 degree angle. Rub fish evenly with 1/2 tsp salt.

Place fish in a roaster or baking tray. Lay garlic, ginger, onions and rosemary in roaster/baking tray.

Squeeze lemon juice (from all wedges) on fish and the base of the roaster/baking tray.

Lay all squeezed lemon wedges into roaster/baking tray. Add olive oil, white wine, salt and pepper. Ensure both sides of the fish are immersed with flavourings.

Cover roaster/baking tray and chill in refrigerator for 20 to 30 minutes. Use foil to cover if you are using baking tray. Meanwhile, preheat oven at 180 degrees celsius (356 degrees fahrenheit).

Place roaster/baking tray into oven when time's due. Bake at 180 degrees celsius (356 degrees fahrenheit) for 25 minutes. Adjust timing in accordance to fish size.

When timer sounds off, remove roaster/baking tray from oven. Do not open lid. Let the fish 'steam' in roaster/baking tray for another 10 minutes. 

Remove lid/foil after 10 minutes, the fish would be fully cooked and nicely infused with aromas from rosemary and all ingredients.  

Rosemary & Lemon Baked Fish 迷迭香柠檬烤鱼 - a dish that received big thumbs up from my husband. Fish meat was so smooth and tender, refreshing and well balanced with lemon and herbal tastes. He was already asking me when I'd cook the same dish again.....