Wood-fired baked Fish


1 small preferred whole fish (hake, yellowtail, kingklip) approximately 700g 

1/4 cup of extra virgin olive oil 

A pinch of sea salt and freshly ground black pepper 

1 lemon, sliced thinly 

1 small red chili, finely chopped 

6 garlic cloves (you can leave the skin on)


  • Preheat your Italina Pizza Oven.
  • Place a sheet of parchment paper on a baking tray and position the whole fish on top.
  • Use a sharp knife to make shallow cuts on both sides of the fish.
  • Drizzle the fish with olive oil, then season it with salt and pepper.
  • Lay the lemon slices over the fish, and evenly sprinkle the chopped chili.
  • Crush the garlic with a knife and place it  around the fish on the tray.
  • Once you Italina Pizza Oven is ready (when the fire has died down and the embers only remain) place your fish in your Italina Oven.
  • Bake for about 30 -35 minutes, depending on the fish’s size. 
  • You will know when It’s done when the flesh becomes opaque and easily flakes with a fork.
  • Once out the oven, squeeze the roasted garlic cloves out of their skins onto the fish.
  • Serve your wood- fired baked fish with a side of rocket leaves and drizzle any remaining lemon juice over it.

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