Green Anchovy Butter Lathered Whole Baked Fish
"I have recently come to learn that fish is an extremely hard sell. Perhaps people find it intimidating or difficult to work with but let me tell you this! If you can cook chicken, beef or pork you too can cook a whole fish. There is nothing more impressive then placing a whole baked fish onto the dinner table. Just make sure you always buy fresh and locally and ethically sourced fish. The green anchovy butter that is made with garlic powder, anchovies, butter and parsley is the perfect compliment to this sweet Pinky fish."
-- @daenskitchen


Prep time 10mins
Cook time 20mins
Serves or Makes: 2 - 4


  • 2 pounds white fish gutted and cleaned
  • 6 anchovy fillets
  • 2 garlic cloves crushed
  • 1 teaspoon garlic salt, or garlic powder and a pinch of salt
  • 1 handful fresh parsley thinly chopped + extra to serve
  • 1 lemon sliced
  • 1/ 2 tablespoon olive oil
  • 1 chilli, thinly sliced
  • Salt to taste


  • Step 1

    Preheat the oven to 200 degrees C or 390 degrees F

  • Step 2

    To make your green anchovy butter, place your butter, anchovy fillets, garlic salt, parsley and garlic cloves into a mortar and pestle and mash until all ingredients are well combined and a lovely green butter has formed.

  • Step 3

    Season your fish with salt on the skin and in the belly and place four slits into the fillet ensuring you do not hit the bone.

  • Step 4

    Rub your green anchovy butter into the slits of the fish and all inside its belly. Place the lemon slices into the belly of the fish.

  • Step 5

    Place your fish into a baking tray lined with baking paper. Drizzle the fish with olive oil and bake for 20 minutes until the flesh is white and not glassy. Please note, I used a small fish called Pinky with 1kg equaling to three small fish. If you are using a whole 1kg fish please bake for 25 - 30 minutes.

  • Step 6

    Serve immediately with some thinly chopped parsley and chilli and enjoy on its own or make some pasta to mop up all that delicious sauce.