Red Roman is a prized South African reef fish, loved for its firm, white flesh and delicate, sweet flavour. If you’re looking for a show-stopping seafood dish that’s both simple and elegant, this Whole Baked Red Roman with Garlic & Dill Butter is the perfect recipe.
Ingredients
1 whole Red Roman, cleaned and scaled (approx. 1–1.5kg)
2 tbsp olive oil (plus more for drizzling if needed)
2 cloves garlic, minced
1 small bunch fresh parsley, finely chopped
1 small bunch fresh dill, finely chopped
1 lemon, thinly sliced (plus extra wedges for serving)
Salt & freshly ground black pepper, to taste
Method
Preheat the oven to 200°C. Line a baking tray with foil or parchment paper for easy cleanup. Pat the Red Roman dry with paper towels. This helps the skin crisp up during baking. Season generously inside and out with salt and pepper.
Make the herb butter filling: In a small bowl, mix together the garlic, parsley, dill, and 1 tablespoon of olive oil. Stuff this into the cavity of the fish.
Add the citrus layer: Arrange the lemon slices over the top of the fish. The lemon also helps keep the fish moist. Drizzle with the remaining olive oil.
Roast the fish: Place the fish on the prepared tray and roast for 20–25 minutes, or until the flesh turns opaque and flakes easily with a fork.
Serve and enjoy: Transfer to a serving platter, garnish with extra dill or parsley if desired, and serve hot with lemon wedges and your favourite side dishes.
Pair your whole baked Red Roman with a crisp green salad with cucumber and fennel, roasted baby potatoes and a chilled glass of Sauvignon Blanc or Chardonnay.