Celery Free Mediterranean Whole Roasted Fish with Herbs and Lemon
Few things feel as impressive at the dinner table as a whole roasted fish, yet this Mediterranean preparation is genuinely straightforward to pull off on a weeknight. Branzino, sea bass, or red snapper get stuffed with lemon rounds, fresh thyme, rosemary, garlic, and parsley before hitting a hot oven, so every bite is fragrant and bright. Slashing the fish before seasoning is the kind of small technique that makes a real difference — it helps the heat penetrate evenly and lets all those aromatics do their job. Zucchini and fennel roast right on the same baking sheet, soaking up the herb-scented olive oil and becoming tender and slightly caramelized by the time the fish is done. The whole dish comes together with nothing but fresh produce, good olive oil, and pantry herbs, so there are no hidden additives or processed ingredients to second-guess. It's naturally free of the usual allergen concerns that sneak into restaurant versions of this dish, making it a clean, confident choice for anyone navigating ingredient restrictions. Finish with a squeeze of fresh lemon and a handful of parsley, and you have a showstopper that looks like it took far more effort than it did.
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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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