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Whole Fish Baked in Tomatoes, Onions, and Garlic Recipe

Whole Fish Baked in Tomatoes, Onions, and Garlic

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Average Rating:

Total Reviews: 10

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  • on January 14, 2012

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    This was my first attempt at cooking a whole fish and it came out great. I used a 4 pound grouper and everyone loved it!

    Next time I do this I will cover the pan with foil while its resting for 15 minutes as the filets were were not as hot as I would have liked prior to serving.

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  • on August 13, 2011

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    This was so great......My Husband could'nt stop talking about it.

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  • on January 14, 2011

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    SO simple and satisfying! I added green olives to it (gave it a bit of saltiness and a mediterranean flare - black olives would work well too!

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  • on July 09, 2009

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    and this still turned out delish! the sauce is simple, with a few ingredients, but it is very yummy!

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  • on September 12, 2008

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    this is a perfect dish! thank you very much...

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  • on January 12, 2007

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    Very easy and quite tasty!

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  • on October 07, 2006

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    This was the first whole fish I ever attempted making--and it was quite a success! The tomato/onion is a nice accompaniment, and seems to give some leeway with the cook time (or maybe because it's a whole fish, inside its skin. And I like Emeril seasonings (extra cayenne and paprika for me.

    Note: I didn't use the exact recipe--most significantly, I only had one ~14oz. dressed rainbow trout, and I adjusted the seasoning and cooking time some.

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  • on January 22, 2006

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    the recipe was delicious,my husband love it.
    so simple to make and good taste.

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  • on April 21, 2005

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    EMERIL WILL LITE YOUR FIRE AND LOVE FOR COOKING!!!!!!!!!I LOVE EMERIL!!!!!!

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  • on February 14, 2005

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    I have enjoyed making this recipe about 10 or so times. It is easy. The only thing that I might add to it is that it is best to precook the onions a bit before adding them as they don't always cook through.

    Try it!!!

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