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Whole Roasted Pompano

a piece of broccoli


  • 1 whole pompano, roughly 1½ to 2 pounds*
  • 2 tsp. pink sea salt
  • 1 tbsp. olive oil
  • 6–8 sprigs fresh dill
  • 1 lemon, thinly sliced

Preparing the fish: The only cleaning required for the pompano is to gut the fish. Rinse well with cold water both inside and outside, allow to dry, then rub all over with olive oil and sea salt (inside the cavity as well).

Preheat oven to 375 degrees. Place the fish on a sheet pan over a few sprigs of fresh dill, then stuff the inside loosely with lemon slices and remaining dill. Roast for 18–20 minutes, or until done. The internal temperature of the meat should reach 145 degrees. Allow to cool slightly, then serve whole.

Recipe from Chef Jon Bonnell’s Waters, Fine Coastal Cuisine.

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