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Herbs: Dill and Orange-Stuffed Whole Roast Fish

This is a simple, zingy stuffing for whole fish such as sea bass, bream, red mullet, mackerel or trout or whatever is in season and sustainable. The quantities given are enough for two 600g bass or 4 small trout or mackerel.

For the stuffing

70g breadcrumbs 40g dill fronds, chopped 6 spring onions, white parts only, very finely sliced Zest of 1 unwaxed orange 4 tbsp extra virgin olive oil Sea salt Freshly ground black pepper

Whole fish (see above) scaled and gutted 1-2 tbsp olive oil

Heat the oven to 200C/fan oven 180C/400F/gas mark 6.

Mix all the stuffing ingredients together. Check that the fish has been thoroughly cleaned. Rinse and pat dry with kitchen paper.

Make three deep diagonal slashes along the top of each fish. Push some of the stuffing into them and then stuff the cavity. Keep the leftover stuffing.

Lightly oil a baking sheet or roasting tin, lay the fish on it and roast for 20-25 minutes, depending on size. 3-4 minutes before the end, put any remaining stuffing alongside the fish to crisp up.

Original picture by Patrice de Villiers

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