Find Products
Contact Us

Whole Roasted Bangus with mediterranean herbs

Using:

Whole Bangus Milkfish

An elegant, Western-style dish, showcasing the fish slow-cooked with a blend of Italian herbs, lemon, and olive oil.

Bangus

Bangus, or milkfish, is one of Southeast Asia’s most celebrated fish. Its tender, flaky flesh makes it flavorful and easy to cook, much like barramundi or snapper. A staple in Filipino kitchens for generations, bangus is now ready to brighten tables around the world. 

You’ll need:

  • 1 Masarap Whole Bangus Milkfish
  • 3 tbsp extra virgin olive oil
  • 1 tbsp dried Italian herb mix (oregano, basil, thyme)
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lemon, thinly sliced
  • 4 cloves garlic, thinly sliced

 

Optional Toppings

  • A few springs of fresh rosemary

How to make it:

  1. Preheat the Oven:
    • Preheat the oven to 190°C (375°F).
    • Prepare a baking tray with baking paper.
  2. Season the Fish:
    • Combine the olive oil and all the dried herbs.
    • Rub the mixture all over the outside and inside the fish cavity.
  3. Stuff the Fish:
    • Insert the lemon slices, garlic slices, and rosemary into the fish cavity.
    • Make two shallow cuts on the sides of the fish.
  4. Roast:
    • Bake for 25–30 minutes, or until the flesh is opaque white and easily flakes.
  5. Serve:
    • Serve immediately with a sprinkle of fresh parsley and extra lemon slices.

Masarap Tip: Toss diced potatoes and cherry tomatoes in the tray alongside the fish before roasting for a complete one-tray meal.

You’ll need:

  • 1 Masarap Whole Bangus Milkfish
  • 3 tbsp extra virgin olive oil
  • 1 tbsp dried Italian herb mix (oregano, basil, thyme)
  • 1 tsp paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 lemon, thinly sliced
  • 4 cloves garlic, thinly sliced

 

Optional Toppings

  • A few springs of fresh rosemary

How to make it:

  1. Preheat the Oven:
    • Preheat the oven to 190°C (375°F).
    • Prepare a baking tray with baking paper.
  2. Season the Fish:
    • Combine the olive oil and all the dried herbs.
    • Rub the mixture all over the outside and inside the fish cavity.
  3. Stuff the Fish:
    • Insert the lemon slices, garlic slices, and rosemary into the fish cavity.
    • Make two shallow cuts on the sides of the fish.
  4. Roast:
    • Bake for 25–30 minutes, or until the flesh is opaque white and easily flakes.
  5. Serve:
    • Serve immediately with a sprinkle of fresh parsley and extra lemon slices.

Masarap Tip: Toss diced potatoes and cherry tomatoes in the tray alongside the fish before roasting for a complete one-tray meal.