Whole Oven-Baked Sea Perch
Incredibly juicy and delicious sea fish! A great option for lunch or a family dinner. Whole oven-baked sea perch can also be served to guests for a festive table. The fish looks beautiful and tastes amazing!
Updated : 04 February, 2026
Easy
About 45 min.
Ingredients
1600 grams
Jūros ešerys
3 tablespoon
Olive oil
2 tablespoon
Soy sauce
1
Garlic
1
Lemon
to taste
Red pepper, ground
to taste
Dried rosemary
to taste
Ground black pepper
to taste
Nutmeg
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you bake a whole sea perch in the oven? Prepare the fish. If it’s frozen, take it out of the freezer in advance and thaw at room temperature. The recipe used freshly caught fish, so the cooking time is given without thawing time.
Step 2
Gut the fish, remove the gills and scales. Be sure to remove the black membrane inside the belly. Rinse the fish and pat dry with paper towels. Prepare the remaining ingredients as well.
Step 3
Make the marinade. In a separate bowl, mix olive oil (or neutral vegetable oil), soy sauce, finely chopped garlic, and dried spices. I used dried rosemary, hot red pepper and allspice, plus a pinch of nutmeg (about 1/2 tsp of each spice). Instead of soy sauce, you can use a pinch of salt.
Step 4
Mix everything well. Set aside 1 tablespoon of the marinade - you’ll need it at the end.
Step 5
Using a sharp knife, make shallow slashes on both sides of the fish. This helps it marinate faster and bake evenly. Trim the fins. I trimmed some and left some.
Step 6
With a silicone brush, coat the sea perch with the marinade on both sides and inside the cavity. Let it marinate for 10-20 minutes.
Step 7
Line a baking sheet with parchment paper. Place the sea perch on it.
Step 8
Wash and dry the lemon. Slice half the lemon into thin rounds. Put the lemon slices inside the fish cavity. You can also add a sprig of fresh rosemary or parsley. Bake in a preheated oven for 30-40 minutes at 220°C (428°F) on top/bottom heat. Note: the baking temperature may vary depending on your oven.
Step 9
Add the juice of half a lemon and finely chopped herbs to the reserved marinade. I used dill; you can use parsley or chives. Mix well.
Step 10
Brush the cooked fish with the remaining marinade.
Step 11
Serve the sea perch while it’s still hot!
Step 12
Garnish with fresh herbs and serve with vegetables, salad leaves, green olives, and black olives.
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