Baked Spiced Fish

Preparation info

  • Difficulty


Appears in

A Taste of Dreams

A Taste of Dreams

By Josceline Dimbleby

Published 1976

  • About

This is a very delicious way of cooking a large whole fish. In Lanzarote it is usually grey mullet which you can get here from a good fishmonger. You could use bream or, if you can get it, fresh sea bass is a really superior fish The flavour of the spices and the lemon sinks into the fish and gives this easy dish a very special taste, and the juice which comes from it is wonderful.


  • 1 whole fish – about 2–3 lb gutted but with the head left on (900 g1 kg350 g)
  • 2 teaspoons powdered cumin
  • 3 teaspoons curry powder
  • 1 dessertspoon oregano
  • 2 large cloves garlic – peeled and roughly chopped
  • 1 large or 2 small lemons
  • small glass white wine or dry sherry
  • 2–3 large tomatoes
  • salt, black pepper
  • butter
  • a little olive oil


Butter a piece of foil large enough to wrap the fish in. Sprinkle cumin, curry powder and oregano, a little black pepper and salt all over the fish. Put the chopped garlic inside where the fish has been gutted. Lay the fish on the foil. Cut the lemon and tomatoes into round slices and arrange under and on top of the fish. Pour over the wine and a little olive oil and wrap up the fish completely with foil and put on a roasting pan or baking tray. Bake in a fairly hot oven Gas 6 (400°F/200°C) for three quarters of an hour. Unwrap the foil, being careful not to let the juice spill out. Gently and carefully push the fish off the foil on to a large serving dish, arranging the tomatoes and the lemon on top of the fish. If there is room the juice can be poured round the fish, otherwise pour it into a separate jug. Plain boiled potatoes are good with this to mop up the lovely juice.