Roasted White Fish with Fresh Herbs & Nuoc Cham Sauce


  • 1 whole Branzino (or alternative white fish)- de-gut and sliced with three slices each side
  • 1 tbsp coconut oil
  • 1 tbsp water
  • Seasoning paste:
  • 1 tbsp Lemongrass - finely chopped
  • 1 tbsp Ginger - finely chopped
  • 1 tsp Lime zest
  • 2 tbsp Coconut oi
  • Pinch of both salt & pepper
  • Nuoc Cham Sauce:
  • ⅓ c water
  • ¼ c sugar
  • 1 tsp red pepper flakes
  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice
  • Garnishes:
  • 1 small bunch fresh cilantro
  • 1 small bunch fresh mint
  • 1 small bunch of green onion
  • 1 fresno chili- thinly sliced
  • 1 lime wedge- cut into wedges


  1. Preheat the oven to 375 degrees.
  2. Slice three slits on each side of the fish (this helps with the cooking process).
  3. Rub the seasoning paste all over the fish, both on the inside and out.
  4. Lay a piece of tinfoil onto a baking sheet and place your fish on top.
  5. You may need to use two pieces of foil to wrap the fish - start by making a rounded bottom, add a bit of water so the fish can steam, and then seal the fish inside the foil.
  6. Place the tinfoil wrapped fish on the baking sheet into the oven and cook for 25 minutes.
  7. Meanwhile, make nuoc cham sauce; pour water, sugar and red pepper flakes into a small pot.
  8. Heat on high until simmer and water begins to darken.
  9. Take off heat, add fresh lime juice and fish sauce- set aside.
  10. After 25 minutes, remove your fish from the foil and place on a serving plate.
  11. Drizzle the nuoc cham sauce over the top of the fish.
  12. Top with fresh cilantro, mint, sliced green onion, sliced fresno chili and serve with lime wedges.
Roasted White Fish with Fresh Herbs & Nuoc Cham Sauce