Chestnut Free Mediterranean Whole Roasted Fish with Herbs and Lemon
Few things feel as impressive at the dinner table as a whole roasted fish, and this Mediterranean preparation delivers serious flavor with surprisingly little effort. Branzino, sea bass, or red snapper get stuffed with lemon rounds, fresh thyme, rosemary, garlic, and parsley before hitting a hot oven alongside sliced zucchini and fennel — the result is fragrant, bright, and deeply savory all at once. Scoring the fish before roasting is a small step that makes a big difference, letting the seasoning work its way into every bite while helping the skin crisp up beautifully at 425°F. The fennel softens and caramelizes on the baking sheet beneath the fish, picking up all those herby, citrusy drippings as it roasts. Everything comes together on a single pan, which means less cleanup and more time to enjoy the meal. A final squeeze of fresh lemon and a scatter of parsley over the platter keeps the flavors clean and vibrant. This is the kind of dish that looks like it came from a seaside restaurant but relies entirely on whole, straightforward ingredients you can feel confident about.
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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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