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Whole Oven-Baked Tuna with Lemon and Olive Oil
With Garlic, Rosemary and a Brief Grilled Finish
🍽️ 4 servings Prep 15 min. Cook 40 min. Total 55 min. ⭐ Easy

A small whole tuna cooks in a sealed parcel with lemon, olive oil, garlic and rosemary, then finishes under the grill for color.

The Story Behind the Recipe

A fisherman friend gave me a small tuna from his island, and I wanted to prepare something easy, fairly quick and uncomplicated.

Garlic, rosemary, olive oil and lemon seemed ideal. Cooking the fish in a parcel helps retain its juices, followed by a short grilled finish.

This written recipe also corrects a detail shown in the video: wrap the fish in parchment first, then foil outside it, keeping the lemon and salt away from direct foil contact.

The Technique

  • Add garlic to the cavity and small cuts in the fish.
  • Use parchment inside and foil outside.
  • Remove both wrappers before grilling.
Ingredients

  • Small whole tuna: approximately 1 kg / 2.2 lb, cleaned

  • Garlic: to taste

  • Rosemary: to taste

  • Olive oil: as needed

  • Lemon juice: to taste

  • Coarse salt: to taste

Steps

Preparing

  1. Pat the cleaned fish dry.

  2. Make two small cuts on each side and insert garlic.

  3. Add more garlic and rosemary inside the cavity.

  4. Mix olive oil and lemon juice. Coat the fish inside and out, then season with salt.

  5. Wrap securely in oven-safe parchment suitable for the cooking temperature, followed by foil on the outside.

Baking

  1. Bake in a preheated oven at 200°C / 392°F, using top and bottom heat with the fan on, for approximately 30 minutes, adjusting for thickness.

  2. Carefully open the parcel and completely remove both parchment and foil.

  3. Place the fish on a suitable tray and grill or broil for approximately 5-10 minutes total, turning to color both sides.

  4. Serve once properly cooked, without letting it dry out.

Tips and Secrets

  1. The 5-10 minutes refers to the total grilled finish.

  2. Remove parchment before using the grill or broiler.

  3. Adjust the lemon, oil and salt to the fish.

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