👨‍🍳 Instruktioner

1. 1

   Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.

   💡 Proffstips: Ensure the oven is fully preheated for even cooking.
2. 2

   Rinse the fish inside and out and pat dry thoroughly with paper towels. Make shallow diagonal cuts on the top of each fish.

   💡 Proffstips: Drying the fish well helps the skin crisp up.
3. 3

   In a small bowl, combine the chopped parsley, dill, minced garlic, paprika, cumin, salt, pepper, and toasted pine nuts (if using). Stir in 2 tablespoons of olive oil and the juice of one lemon to create the stuffing mixture.

4. 4

   Gently stuff the cavity of each fish with the herb and lemon mixture. Place thin slices of the remaining lemon inside the cavity as well.

5. 5

   Place the stuffed fish on the prepared baking sheet. Drizzle the remaining 2 tablespoons of olive oil over the fish.

   💡 Proffstips: Ensure the fish are not overcrowded on the baking sheet.
6. 6

   Bake for 30-40 minutes, or until the fish is cooked through and flakes easily with a fork. The cooking time will vary depending on the size of the fish.

   💡 Proffstips: You can check for doneness by inserting a thermometer into the thickest part of the fish; it should read 145°F (63°C).
7. 7

   If desired, you can broil the fish for the last 1-2 minutes to achieve a more browned and crispy skin.

   💡 Proffstips: Watch carefully to prevent burning.
8. 8

   Serve hot, with extra lemon wedges if desired.

   💡 Proffstips: This dish pairs well with a fresh Israeli salad or couscous.