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Baked Whole Fish with Chilli Parsley and Oregano

This divine recipe by Alfredo Caldo Freddo is best created using Bertolli extra Virgin oil.


  • 1.6 kg, whole fish (e.g.snapper), cleaned and scaled

  • 1/3 cup extra virgin olive oil, plus extra for drizzling

  • 1/2 lemon, sliced

  • 1/2 teaspoon chilli flakes

  • 1 tablespoon chopped oregano

  • 1 tablespoon chopped parsley


  • 1.

    Preheat oven to 180C. Score the fish skin in a crisscross pattern and season with salt and pepper, on the outside and in the cavity. Place the lemon slices in the cavity.

  • 2.

    Combine remaining ingredients and brush over the fish. Place the fish on its belly in a lined baking tin and bake for 30 minutes or until cooked through. Drizzle with oil to serve.

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Posted by Rebecca2526Report
A really fabulous recipe just in time for Easter lunch.