Almond Free 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 are stuffed with bright lemon rounds, fresh thyme, rosemary, garlic, and parsley, then nestled right on top of a bed of sliced zucchini and fennel — everything roasts together on a single baking sheet, which means big flavor and minimal cleanup. The marinade is nothing but good olive oil, sea salt, pepper, and dried oregano, so every ingredient is completely straightforward and free of any hidden nut-based oils or sauces that can sneak into restaurant versions of this dish. Scoring the fish before roasting is a small step that makes a real difference, letting the seasoning work all the way into the flesh and helping it cook evenly to that perfect flaky texture. The fennel softens and turns slightly sweet in the oven while the zucchini picks up a little caramelized edge, making the vegetable side just as satisfying as the fish itself. A squeeze of fresh lemon and a handful of parsley right before serving keeps everything tasting clean and bright. It's the kind of Mediterranean-inspired dinner that feels like a special occasion but comes together with pantry staples and one pan.
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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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