If you’ve ever wanted to serve a dish that feels bold, fresh, and undeniably impressive, Whole Fish With Lime Salsa Verde is the recipe to try. Roasting whole fish in the oven may sound intimidating, but this method is surprisingly simple—and the results are spectacular. Crisp skin, tender flaky flesh, and a bright, herb-packed lime salsa verde come together in a dish that tastes as vibrant as it looks.
This recipe leans on fresh herbs, citrus, and good olive oil to create a salsa verde that cuts through the richness of the fish beautifully. It’s the kind of meal that turns an ordinary dinner into an occasion, yet it’s straightforward enough for confident weeknight cooking. Whether you’re hosting guests or treating yourself to something special, this whole fish recipe delivers freshness, balance, and unforgettable flavor.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Restaurant-worthy presentation – Whole roasted fish always makes a statement on the table.
- Bright, fresh flavors – Lime, cilantro, scallions, and capers create a vibrant salsa verde.
- Simple technique – Oven roasting keeps the process approachable and stress-free.
- Perfect balance – Rich fish paired with tangy, herbaceous sauce feels light yet satisfying.
- Ideal for entertaining – Impressive, flavorful, and easy to scale for guests.
What sets this version apart is the lime-forward salsa verde. Unlike heavier sauces, it enhances the fish without masking its natural flavor, delivering a dish that feels fresh, clean, and confidently composed.
Ingredients Needed
For the Lime Salsa Verde
- 2 bunches fresh cilantro, leaves and tender stems
- 2 bunches scallions, dark green tops and pale bottoms separated
- 2 jalapeño peppers, seeds removed for milder heat if desired
- ¼ cup drained capers, finely chopped
- 2 garlic cloves, minced
- 3 limes, zested and juiced
- ½ cup extra-virgin olive oil, plus 8 teaspoons reserved
- Freshly ground black pepper, to taste
For the Whole Fish
- 4 whole fish, such as sea bass or black bass (1 to 1½ pounds each), cleaned and scaled
- 3 teaspoons coarse kosher salt
- Freshly ground black pepper, to taste
How to Make Whole Fish With Lime Salsa Verde
Step 1: Prepare the Lime Salsa Verde
Start with the salsa so the flavors have time to meld. Coarsely chop ⅔ cup cilantro leaves and place them in a medium bowl. Thinly slice ⅔ cup of the dark green scallion tops and add them to the bowl, reserving the pale bottoms for later.
Seed and finely chop one jalapeño and add it to the mixture along with the chopped capers and minced garlic. Finely grate the zest of 1 lime directly into the bowl, then squeeze in its juice. Pour in ½ cup olive oil and stir until everything is well combined. Season generously with black pepper.
Cover and let the salsa verde rest at room temperature while you prepare the fish. This resting time softens the garlic and allows the citrus and herbs to come together into a cohesive sauce.
Step 2: Prep the Fish and Oven
Preheat your oven to 450°F (230°C). Line a large baking sheet with foil for easy cleanup.
Pat each fish thoroughly dry with paper towels—this helps the skin roast rather than steam. Rub each fish with 2 teaspoons olive oil, coating both the outside and the cavity. Season generously with the kosher salt and black pepper, making sure to season inside the cavity as well.
Arrange the fish on the prepared baking sheet, spacing them slightly apart for even cooking.
Step 3: Stuff and Roast the Fish
Thinly slice the remaining 2 limes into rounds. Seed and thinly slice the second jalapeño. Divide the lime slices, jalapeño slices, reserved scallion bottoms, and a few whole cilantro sprigs among the cavities of the fish.
This step infuses the fish from the inside as it roasts, gently steaming the flesh with citrus and aromatics.
Transfer the baking sheet to the oven and roast for 15–20 minutes, depending on the size of the fish.
Visual cue: The fish is done when the flesh turns opaque and flakes easily when pressed gently with a fork near the backbone.
Step 4: Serve with Salsa Verde
Remove the fish from the oven and let them rest for a couple of minutes. Serve whole, spooning the lime salsa verde generously over the top or offering it on the side so guests can add as much as they like.
Serving and Storage Tips
Serving Suggestions
- Serve with steamed rice, roasted potatoes, or crusty bread to soak up the salsa verde.
- A simple tomato or cucumber salad pairs beautifully with the bright flavors.
- For a stunning presentation, transfer the fish to a large platter and garnish with extra herbs and lime wedges.
Storage & Reheating
- Store leftover fish and salsa separately in airtight containers for up to 2 days in the refrigerator.
- Reheat fish gently in a 300°F (150°C) oven, covered with foil.
- Salsa verde is best served fresh but can be stirred and reused within 24 hours.
Helpful Notes
- Fish selection: Choose fresh, firm fish with clear eyes and a clean ocean smell.
- Heat control: Leave jalapeño seeds in for more spice or substitute with serrano peppers.
- Make-ahead tip: Salsa verde can be prepared up to a day in advance and refrigerated.
- Grill option: This recipe also works beautifully on the grill using indirect heat.
- Gluten-free: Naturally gluten-free and dairy-free.
Conclusion
This Whole Fish With Lime Salsa Verde recipe is a celebration of simplicity and freshness. With minimal prep and a high-heat roast, you get beautifully cooked fish complemented by a bright, herbaceous sauce that wakes up every bite. It’s elegant enough for entertaining, yet approachable enough to make any night feel special.
If you give this recipe a try, don’t forget to leave a comment and a star rating—your feedback helps others discover it. Share it on Pinterest or Facebook to inspire fellow home cooks.
Did you try a different fish or adjust the heat level? Let us know how you made it your own!
Frequently Asked Questions (FAQ)
Can I use a different type of fish?
Yes. Any whole, mild white fish such as snapper, branzino, or trout works well.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
How do I know when whole fish is cooked?
The flesh should be opaque and flake easily near the backbone, and the internal temperature should reach about 145°F (63°C).
Can I make the salsa verde ahead of time?
Absolutely. Prepare it up to 24 hours in advance and refrigerate; bring to room temperature before serving.
Is this recipe freezer-friendly?
The cooked fish does not freeze well, but leftover salsa verde can be frozen for short periods.
Whole Fish With Lime Salsa Verde
Ingredients
Method
- Prepare the salsa verde: Finely chop ⅔ cup cilantro leaves and ⅔ cup scallion greens. Combine in a bowl with one finely chopped jalapeño, capers, garlic, lime zest and juice from one lime, and 120 ml (½ cup) olive oil. Season generously with black pepper and set aside.
- Preheat the oven to 230°C (450°F). Line a rimmed baking sheet with foil.
- Pat the fish dry. Rub each fish inside and out with olive oil, then season with kosher salt and black pepper, including the cavity.
- Slice the remaining limes and jalapeño. Stuff each fish cavity with lime slices, jalapeño, reserved scallion bottoms, and cilantro sprigs.
- Arrange the fish on the baking sheet and roast for 15–20 minutes, until the flesh is opaque and flakes easily near the backbone.
- Rest the fish briefly, then serve whole with lime salsa verde spooned over the top or on the side.