Hello-hello! Many of us know that fish is loaded with lots of important nutrients, such as omega-3 fatty acids, plus it is a low-fat and high-protein food. But let’s speak honestly: do you consume it at least once a week? I bet you often stick to the same preferences, it sounds “easier” to cook “favourite” chicken thighs or simply grill sausages… Maybe because you don’t know how to cook fish properly? or don’t like its smell?
And for those of you who really like fish, what type do you prefer? Have you ever wonder how do you choose it: is it common salmon or tilapia, or do you buy whatever is sold on the market? Do you always stick to the same recipes or experimenting is your motto?
What are your thoughts, guys?
I like fish, most often I cook salmon, sea bream or sea bass. The easiest way to cook fish is Bake it. You need season fish, arrange it on a baking sheet/dish and bake until it’s done. Sounds easy, but if the cooked fish is too flakey that unfortunately means your overcooked it, and most probably it became dry and tastes not that nice as it should be. Well, it’s not a secret that I overcook fish quite often, especially fillets… I think I need to buy a special thermometer.. because how on earth I should check that fish color turns from translucent to opaque without flaking the fish? If it’s not right, I have to bake (cook) it longer and then flake it again..? So, finally, you will serve ruined-flakey fish instead of a whole piece of fillet. I prefer to cook it a bit longer that it has to be. I desperately need a fish thermometer! 
This beautiful fish called ‘grouper’, it was caught in the Arabian Gulf (i.e in the UAE; I like to try everything local and that’s s why I chose it). When I don’t have any new ideas how to cook fish, I stuff it with fresh herbs and beautifully aromatic citrus slices, sprinkle with some extra dried ones plus seasoning and bake; and it turns out always good. If the fish itself is fresh and good, you can’t spoil it, right?
Baked Arabian red grouper
Tip: I have read 140F/60C is a desired internal temperature.
What You’ll Need
2 red grouper fishes
fresh coriander
fresh fennel or dill
some chopped garlic
few lemon slices+juice
few lime slices+juice
1/2 tsp dried fennel
freshly ground pepper
sea salt
EV olive oil
How to Make It
- Wash, pat dry fish. Arrange on a baking tray.
- Drizzle with lemon or lime juice, and season inside and out.
- Stuff with fresh herbs and citrus slices.
- Sprinkle with dried fennel and extra seasoning.
- Drizzle with a bit of olive oil.
- Bake in preheated 360F/180C oven for 15-18 minutes or until it’s cooked.
Enjoy!
milkandbun 
I love eating fish, actually try to prepare it at least once or twice a week 😊
Wow, that’s great! I’m sure you can buy&prepare lots of good local fish?
Yes! Our local markets are full of fish, and since my family is from the seaside we also have a lot of family friends bringing fish to Zagreb where I live 🙂
What beautiful fish!!! I love your recipe.
Thanks a lot, Mimi! It such a thing when you do not need the exact amount of grams or pieces, etc, just use your favorite herbs.. 🙂 Thanks for visiting!
Love whole fish. I know what you mean about knowing when it’s done. Yesterday I grilled a beautiful whole sea trout on the barbeque……but it never does turn out right. The skin always sticks to the grill when I turn it over. Love your oven method with the citrus flavors and the fresh and dried herbs.
Hello, Loretta! aaaaw I hear you, the same happened in our house once, when we grilled salmon… a huge one.. I don’t know what we need to do so it doesn’t stick.. but anyway, if you enjoyed the fish and the barbeque, you made it right. 😀 haha