Mold Detox Friendly Gluten Free Grilled Whole Fish with Herbs
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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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- 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
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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