Baked Whole Fish

By Mary Lynn Davis, before 1999. Transcribed by Tom

Secret – DO NOT measure the ingredients in this recipe carefully. If they are added based on what looks and feels right then the dish will be right.


  • One large fish or thick fillets laid in aluminum foil.
  • Red onion rings sliced about 1/8” thick for about a half an onion of about the right size.
  • Enough fresh mushrooms sliced thin.
  • White wine – at least ½ C plus some for the cook (probably more than ½ C)
  • Melt more than ½ stick of butter in the microwave and add large chopped garlic clove. Use two or more if you like garlic.
  • Thinly sliced lemon after squeezing – see below
  • Spices cited below.


  1. Put fish in foil. Mop fish on both sides with butter-garlic sauce. Shake on red pepper flakes. Don’t be timid-put some more.
  2. Squeeze a lemon over fish. Slice a lemon thin and arrange on fish. Season with salt and course-ground pepper.
  3. Arrange onion, mushrooms, and artichokes over fish.
  4. Pour juice from artichoke can/jar and wine over the arrangement.
  5. Pull sides of foil around and over fish., pinching ends tightly and top loosely.
  6. Cook on grill or in the oven (about 300 degrees) for about 10 minutes per inch of fish plus 10 minutes for the liquid and other stuff. Example; A 2” think fish would cook for 2×10+10=30 minutes. When is getting close and the juices a simmering, check with a fork and see if it looks done.
  7. Serve from foil with French bread to dredge in the sauce. Serve with wine if cook left any.
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