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Whole Fish Stuffed with Herbs


  • Whole Fish – Tarakihi, Snapper, Blue Cod - see in store
  • Herbs – parsley, dill, rosemary, thyme, mint, etc
  • Olive Oil
  • 2 Lemons (or more)
  • Salt & Pepper


Choose a whole fish from the fresh fish counter. We can gill and gutter it for you.

Heat the oven to 180C.

Wash the fish.

Chop the herbs and mix in a bit of olive oil to create a paste. 

Pour a thin layer of olive oil into a roasting pan. Lay the fish side down in the pan. Stuff the cavity of the fish with the herbs and slices of 1 lemon. Drizzle olive oil over the fish and season with salt and pepper.

Cut the remaining lemon in half and fry these in a fry pan with the cut-side down for 2 or so minutes.

Lay these around the fish in the roasting pan.

Transfer the pan  to the oven and roast for 20 to 30 minutes depending on the size of the fish.

To check if done slice through the flesh with a sharp knife and check. If fish is white and flakey it is done. If it is still transparent then it is not done.

Serve the fish with steamed jasmine rice, green beans and Nanric Road Chilli and Garlic and/or Creamy Dill Sauce or Lemon and Caper Beurre Blanc.

Squeeze the roasted lemon from the pan over the fish.