Low Sugar Mediterranean Whole Roasted Fish with Herbs and Lemon
Whole roasted fish is one of those showstopper meals that looks far more impressive than the effort it actually takes. Two whole fish — branzino, sea bass, or red snapper all work beautifully — get scored, seasoned with sea salt and black pepper, and stuffed with lemon rounds, fresh thyme, rosemary, garlic, and parsley before hitting a hot oven. Meanwhile, sliced zucchini and fennel roast right underneath, soaking up all those herby, citrusy drippings as the fish cooks. Every single ingredient here is clean and straightforward, which means there's nothing hidden to worry about — no sauces, no glazes, no sweetened marinades sneaking in where they don't belong. The high heat crisps the skin beautifully while keeping the flesh moist and flaky, and the diagonal slashes cut into each fish ensure the seasoning penetrates all the way through. A final squeeze of lemon wedge over the platter ties everything together with bright acidity that makes the whole dish sing. It's the kind of Mediterranean cooking that feels effortless and celebratory at the same time.
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Learn more →Ingredients
4 servings
- 2 whole fish (about 1.5 lb each), such as branzino, sea bass, or red snapper, scaled and gutted
- 3 tbsp extra-virgin olive oil, divided
- 1 tsp sea salt
- ½ tsp black pepper, freshly ground
- 1 lemon, thinly sliced into rounds
- 6 sprigs fresh thyme
- 4 sprigs fresh rosemary
- ¼ cup fresh flat-leaf parsley, roughly chopped
- 4 cloves garlic, thinly sliced
- 1 medium zucchini, sliced into ¼-inch rounds
- 1 medium fennel bulb, cored and thinly sliced
- ½ tsp dried oregano
For serving
- 1 lemon, cut into wedges, for serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped, for serving (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the zucchini and fennel with 1 tbsp of the olive oil, the dried oregano, and a pinch of salt and pepper on a large rimmed baking sheet, then spread them into an even layer.
- 2
Pat the fish completely dry inside and out with paper towels. Using a sharp knife, cut 3 diagonal slashes about 1/2 inch deep through the thickest part of each fish on both sides — this helps the fish cook evenly and allows the seasoning to penetrate.
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