📍 Where this dish comes from: Tiberias, Israel · Sea of Galilee
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Whole Roasted St. Peter's Fish, plated and ready to serve

This is the dish tied directly to this chapter’s landmark — a whole fish, roasted simply, stuffed with lemon and herbs, prepared close to how it’s still served at restaurants lining the shore of the Sea of Galilee.

What You’ll Need

Whole Roasted St. Peter's Fish

A whole tilapia roasted simply with lemon and herbs, served the way it's been served along the Sea of Galilee for generations.

Print Recipe

Prep Time: 10

Cook Time: 25

Total Time: 35

Course: Main Course

Cuisine: Jewish

Servings: servings

Calories: 310kcal

Ingredients

2 whole tilapia or similar whole fish cleaned and scaled
3 tbsp olive oil
1 lemon sliced, plus extra for serving
4 sprigs fresh thyme
3 cloves garlic sliced
Salt and black pepper to taste

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Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment.
Score each fish two or three times on both sides with a sharp knife.
Rub the fish all over with olive oil, and season generously with salt and pepper, inside and out.
Stuff the cavity of each fish with lemon slices, thyme, and garlic.
Roast 22–25 minutes, until the fish flakes easily and is cooked through.
Serve with extra lemon wedges.

Nutrition

Serving: 1serving | Calories: 310kcal | Protein: 32g | Fat: 18g

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Cooking Whole Roasted St. Peter's Fish in the kitchen

Health Benefits

A whole roasted fish provides lean protein along with omega-3 fatty acids.
Cooking the fish whole, bone-in, helps keep the meat especially moist.
A naturally simple preparation that lets the fish’s own flavor lead, without needing a heavy sauce.

Pairs Well With

Roasted Root Vegetables with Za’atar
Israeli Chopped Salad