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Roasted Whole Fish


Cooked right, the skin achieves a crispy texture while the interior results in flaky, tender, and juicy fish. It is all about taking a few easy measures to ensure perfect results every time. Use bronzino, tilapia, or red snapper.  

  • Duration
  • Cook Time
  • Prep Time
  • 2Servings


  • 1 fresh fish (bronzino, tilapia, or red snapper)
  • Salt
  • Pepper
  • Desired stuffing, such as herbs, garlic, onions, anchovies, tomatoes, lemon, basil, etc
  • Olive oil


1. Preheat oven to 500°F. 

2. Stuff fish with aromatics, salt, and pepper. (We used lemon and basil.) Use any herbs, citrus, garlic, onions, anchovies, tomatoes...the options are endless.

3. Score fish 1-2 inches apart, ½ inch deep. Drizzle with olive oil, sprinkle with salt and pepper, and roast for twenty-five minutes. Serve immediately.

Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Purim 2015 SUBSCRIBE NOW

2015 Magazine Purim