Carrageenan 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 — branzino, sea bass, or red snapper all work beautifully — get stuffed with lemon rounds, fresh thyme, rosemary, garlic, and parsley before hitting a screaming-hot oven alongside a bed of sliced zucchini and fennel. The result is crispy-skinned, herb-perfumed fish with tender, flaky flesh that practically falls away from the bone. Many processed seafood products, sauces, and even some store-bought fish preparations sneak in additives that can be a real concern for anyone avoiding certain stabilizers and thickeners. This recipe sidesteps all of that entirely — every single ingredient here is a whole, recognizable food, from the extra-virgin olive oil to the dried oregano. The diagonal slashes cut into each fish aren't just for looks; they let the seasoning penetrate deep and help the fish cook evenly all the way through. A final squeeze of lemon over everything at the table ties the bright, Mediterranean flavors together in the best possible way. It's the kind of clean, unfussy cooking that makes you wonder why you'd ever reach for anything out of a package.
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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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