Cashew 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 fish go into the oven stuffed with lemon rounds, fresh thyme, rosemary, garlic, and parsley, then roasted on a bed of sliced zucchini and fennel until the skin crisps up and the flesh turns perfectly flaky and fragrant. The ingredient list is clean and straightforward — olive oil, fresh herbs, bright citrus, and simple vegetables — so there's nothing to second-guess when it comes to hidden tree nut ingredients sneaking into your meal. Scoring the fish before roasting is the kind of small technique that makes a real difference, letting the seasoning work all the way through to the bone and helping everything cook evenly. The fennel softens beautifully alongside the fish, picking up all those herby, lemony pan juices in the process. Serve it straight from the platter with extra lemon wedges and a scatter of fresh parsley for a dinner that feels genuinely special without any complicated steps.
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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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