10 Fast and Easy Roast Fish Recipes
If you're looking for a delicious and easy way to spice up your dinner routine, look no further than preparing roasted fish. With just a few simple ingredients, you can create a flavorful and impressive meal in no time. From an Herb-Roasted King Salmon with Pinot Noir Sauce to Roasted Soy-Citrus Chilean Sea Bass, there’s something on this list for everyone.
Whole Roast Fish with Lemon and Herbs
Designer and blogger Athena Calderone often makes this whole roast fish for her family on Christmas Day — it makes a dramatic centerpiece for a holiday meal. Like the rest of her menu, it tastes fresh and bright, thanks to a double hit of herbs.
Whole Fish Roasted with Potatoes and Thyme
Kristin Donnelly has recently become a convert to cooking whole fish, which is super easy, delicious, and cheaper than fillets. This recipe features bass accompanied by potatoes and thyme.
Herb-Roasted King Salmon with Pinot Noir Sauce
Originally served at Seattle’s Hotel Sorrento by chef David Pisegna (and published in The Best of Food & Wine collection from 1988), this salmon dish stands the test of time. We simplified the original recipe, but didn’t change a thing about the velvety, wine-blushed beurre blanc.
Roasted Whole Red Snapper
Roasting a whole fish is easy with this recipe for a cleaned and scaled 3-pound red snapper. With just five ingredients, in addition to the snapper, you can make a delicious dinner in less than an hour.
Roasted Branzino with Caper Butter
"It's almost impossible to end up with dry, overcooked fish when cooking it whole," says chef Steve Corry this recipe. "The bones protect against extreme heat, plus they add flavor and moisture." Here, Corry achieves a crispy skin on the stovetop and then finishes the whole branzino that's stuffed with lemon and rosemary in the oven. He makes an easy compound butter — which melts on the fish to become a sauce — with wild Tunisian mountain capers, but any caper will work.
Roasted Soy-Citrus Chilean Sea Bass
This tender, flaky oven-roasted Chilean sea bass is the headliner on musician Patrice Rushen's holiday table. To make it, Rushen bakes butter-rubbed fillets in a citrus-forward mixture of freshly juiced oranges, ponzu, soy sauce, ginger, and garlic, which infuses the fish with a lovely flavor without overwhelming it.
Roast Monkfish in Sake Broth
This elegant roast fish from chef Eric Ripert of Le Bernardin combines deeply flavored ingredients like turnip and miso with delicate monkfish.
Roasted Whole Fish
Roasting fish requires less prep than salt-baking, and less attention while cooking than grilling. Here, renowned chef David Pasternack shares a recipe that is quicker and easier than both of those methods.
Slow-Roasted Salmon with Walnut-Olive Vinaigrette
A vinaigrette bolstered with chopped olives, toasted walnuts, and fresh parsley is a bold finishing touch for roasted salmon basted with smoked paprika and lemon. The combination of basting and slow roasting yields incredibly tender salmon; the walnut-olive vinaigrette adds a briny, buttery crunch.
Tikin Xic (Citrusy Black Cod Roasted in Banana Leaves)
Something beautiful happens when protein is smeared with citrusy achiote paste, wrapped in banana leaves, and roasted. The famous Mexican pork dish cochinita pibil is prepared this way, and in the coastal states of Quintana Roo and Yucatán, fish gets the same treatment for a flavorful entrée.
