Mediterranean Stuffed Whole Fish
A whole fish gently baked with layers of fresh tomatoes, scallions, herbs, and lemon tucked inside.
Finished with a sprinkle of Sahtein Seasoning, this dish is clean, bright, and boldly Mediterranean.
Ingredients
• 1 whole fresh fish (branzino, sea bass, or snapper), cleaned and scaled
• 2 ripe tomatoes, sliced
• 3–4 scallions, sliced
• 1 lemon, thinly sliced (plus extra for garnish)
• 2 cloves garlic, thinly sliced
• 1⁄4 cup fresh herbs (parsley, cilantro, or dill), chopped
• 2–3 tablespoons olive oil
• 1 teaspoon Sahtein Seasoning (or to taste)
Instructions
1. Preheat oven to 400°F (200°C).
2. Rinse the fish under cold water and pat dry thoroughly. Lightly score the skin on both sides if
desired. Place the fish on a lightly oiled baking dish or parchment-lined tray.
3. Layer the inside cavity with tomatoes, scallions, garlic, herbs, and lemon slices. Drizzle lightly with
olive oil and sprinkle with Sahtein Seasoning.
4. Rub the outside of the fish with olive oil and season with Sahtein Seasoning.
5. Bake uncovered for 25–30 minutes, depending on size, until the fish flakes easily with a fork and is
opaque throughout.
6. Spoon the natural pan juices over the fish. Garnish with fresh lemon and herbs. Serve warm.