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Baked Pompano

Rated as 4.75 out of 5 Stars

"Delicious fall-off-the-bone fish."
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1 h 2 m servings 533
Original recipe yields 4 servings


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  1. Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl.
  2. Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture; simmer until slightly thickened, 5 to 10 minutes.
  3. Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the lime and arrange slices inside. Drizzle remaining 1 tablespoon olive oil over pompano; rub over both sides.
  4. Layer cabbage leaves in the bottom of a large baking dish; place pompano on top. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as oven preheats.
  5. Preheat oven to 400 degrees F (200 degrees C).
  6. Bake pompano in the preheated oven until fragrant, about 20 minutes. Remove aluminum foil; continue baking until pompano flakes easily with a fork, about 10 minutes more.
  7. Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.

Nutrition Facts

Per Serving: 533 calories; 33.3 13.4 36.8 85 3998 Full nutrition

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Read all reviews 4
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Very easy to follow instructions. Didnt have lime so i used lemon; didnt have shallots so i used onions then added some garlic.

Delicious, complex flavor. Not for those watching their sodium intake, but wonderful, smokey flavor--even after I reduced the soy sauce requirement by 50%

Use 1/8 meaurement of allthe ingredients and bake it over a rack. Opt out puting it on top of vegies. Nice flavour. Made it 3x already.

This is one of the best fish recipes I have ever tried. It has such flavor. I will try it with other than Pompano - I think any white fish would be great with this recipe.