Low FODMAP Gluten Free Grilled Whole Fish with Herbs
Total time1 hr 10 min
Prep time20 min
Cook time20 min
4.5(12)
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Learn more →Ingredients
4 servings
For the fish
- 2 whole fish (about 1.5 lb / 680g each), such as branzino, red snapper, or trout, cleaned and scaled
- 3 tbsp olive oil, divided
- 1 tsp kosher salt
- ½ tsp black pepper, freshly ground
- 1 lemon, thinly sliced into rounds
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 4 sprigs fresh flat-leaf parsley
- 3 cloves garlic, thinly sliced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
For the herb oil
- 2 tbsp olive oil
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh lemon juice
- ¼ tsp kosher salt
For serving
- lemon wedges, for serving
- fresh flat-leaf parsley, roughly torn, for serving (optional)
Instructions
- 1
Pat the fish dry inside and out with paper towels. Using a sharp knife, cut 3 diagonal slashes about 1/2 inch deep on each side of both fish, spacing them evenly from head to tail.
- 2
Rub 1 tbsp of the olive oil all over the outside of both fish, including into the slashes. Season the cavities and the exterior generously with the kosher salt and black pepper.
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