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      Posted by Stella Nadebaum on in Recipes
      baked fish recipe

      Geoff’s Whole Baked Fish Recipe

      With the warmer weather approaching and the festive season closing in – why not impress your friends with a whole BBQ fish? Whether you’re looking for a delicious Christmas recipe or an easy meal for your weekend dinner party, this baked fish recipe devised by our in-house chef and product specialist Geoff (DC Norris, BCH Ltd, and AMTek Microwaves), will certainly make a great centrepiece on your table. Read on to learn how to make our baked whole fish with peach salsa recipe. 


      Whole baked fish recipe ingredients

      For fish:

      • 1½ tsp fennel seeds
      • 1.8 kg red emperor snapper or any whole white fish
      • 1 large fennel
      • 1 lemon
      • Olive oil for drizzling

      For peach salsa:

      • 6 peaches
      • 5 long green chillies
      • 1 small red onion
      • Juice of 4 limes
      • ¼ cup coarsely chopped coriander
      Prep time 15 minutes
      Cook time 40 minutes
      Serves 6 people

      How to make Geoff’s baked BBQ fish with peach & chilli salsa

      1. Preheat your BBQ to high heat with the lid down (if you have an open BBQ, the fish can be covered with a large tray or pan).
      2. Pan-fry the fennel seeds. Once these are cooked, crush them with a mortar and pestle or the end of a rolling pin in a bowl.
      3. Score and slice the skin of the fish 6 times on each side with a sharp knife. 
      4. Place the fish in a roasting pan lined with baking paper and stuff the cavity with half the fennel seeds and lemon. Spread the remaining fennel and lemon around the fish, and drizzle with olive oil and a generous pinch of salt. 
      5. Reduce the BBQ to medium heat and place the fish in the BBQ to roast. Close the lid and bake until the flesh flakes easily off the bone. This will take around 35 to 40 minutes. 
      6. Transfer the fish to a serving platter and squeeze lemon juice over the fish and season with more salt and pepper. 

      Method for the peach salsa:

      1. Cut 6 peaches into halves. 
      2. Lay your peach halves on a hot BBQ grill for about 30 secs on each side and then set aside to cool in the fridge. 
      3. While the peaches are cooling, slice the chillies and dice the red onion. 
      4. Place the diced peaches in a serving bowl and gently mix through the other ingredients. 
      5. Garnish your peaches with freshly chopped coriander. 
      6. Serve with your already prepared baked fish and enjoy! Be careful not to eat any bones.  

      Baked fish recipe FAQs

      Is it better to bake fish covered or uncovered?

      It all depends on the end result you want to achieve. If you cover your fish with aluminium foil, it will trap the moisture and steam the fish. However, if you want a moist and crispy result, we recommend baking the fish uncovered. 

      What kind of fish is best to cook on the BBQ?

      When it comes to cooking fish on the BBQ, we recommend opting for white fish. Not only will you get a flaky and tender result, white fish also has a mild flavour that is great for all types of seasoning. Some good options for white fish include snapper, tilapia, halibut, cod, bass, grouper, haddock, and catfish.

      What seasoning is best for fish?

      There are so many different ways to enhance the flavour of your fish. Some great fish seasonings include:

      • Fresh herbs (thyme, dill, parsley, and sage)
      • Lemon and limes
      • Ginger
      • Soy sauce
      • Teriyaki 
      • Mustard

      How do you know when the fish is done baking? 

      The best way to know that your fish is fully cooked is to put a fork through the thickest point and twist. If the fish is ready, it should flake easily with a fork and will no longer look translucent. Always check the fish before the cooking time is up to make sure you don’t overcook it. 

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