Ingredients:

  • 2 whole Tilapia, scaled and gutted (approx. 500–600 g / 1.1–1.3 lb each)
  • 2 Tbsp extra virgin olive oil, plus more for drizzling
  • 1 tsp fine sea salt
  • ½ tsp freshly ground black pepper
  • 1 large Lemon, sliced into ¼-inch thick rounds
  • 6 cloves Garlic, peeled and thinly sliced
  • 1 small Red Onion or Shallot, thinly sliced
  • 2 large sprigs Fresh Rosemary (or Thyme)
  • 1/2 cup Fresh Dill, roughly chopped, plus extra for garnish
  • 1/4 cup dry white wine (optional)
  • Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking.
  2. Ensure the fish is thoroughly rinsed (especially the cavity) and patted dry using kitchen paper. Using a sharp knife, make 2-3 deep diagonal scores (cuts) on both sides of each fish, slicing right down to the bone.
  3. Drizzle the outside of both fish liberally with olive oil. Rub the salt and pepper over the exterior and into the scores. Do the same inside the cavity.
  4. Prepare the Stuffing: In a small bowl, combine the sliced garlic, red onion, and half of the chopped dill.
  5. Stuff the Cavity: Place three to four lemon slices inside the cavity of each fish, layering with the garlic/dill mixture and one sprig of rosemary/thyme.
  6. Place on Tray: Lay the stuffed fish side-by-side on the prepared baking sheet. Place the remaining lemon slices over the top of the fish or alongside them. If using, carefully pour the white wine around the fish (not over the top seasoning).
  7. Bake: Place the tray in the preheated oven. Bake for 20 to 25 minutes. The flesh should look opaque and the skin should be slightly crisped.
  8. Check Doneness: Use an instant-read thermometer inserted into the thickest part of the fish, right near the spine. The internal temperature should register 145°F (63°C).
  9. Rest: Remove the fish from the oven and allow it to rest on the tray for 5 minutes. This allows the internal juices to redistribute.
  10. Garnish and Serve: Transfer the whole fish carefully to serving platters. Squeeze any remaining roasted lemon juice over the top. Garnish generously with the remaining fresh dill and parsley.