Coconut 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 beautiful fish — branzino, sea bass, or red snapper all work wonderfully — get stuffed with lemon rounds, fresh thyme, rosemary, garlic, and parsley before hitting a hot oven alongside a bed of sliced zucchini and fennel. The result is fragrant, herb-scented flesh that flakes apart at the touch of a fork, with just enough crisp skin to make every bite interesting. Everything here is straightforward pantry and produce — olive oil, citrus, fresh herbs, and simple vegetables — so there's nothing to second-guess when it comes to hidden additives or unexpected ingredients. Scoring the fish before roasting is the small technique that makes a real difference, letting the seasoning sink in and ensuring even cooking all the way through. A final squeeze of lemon wedge over the platter ties it all together with a bright, clean finish that feels genuinely Mediterranean. This is the kind of weeknight-or-weekend recipe that earns a permanent spot in your rotation.
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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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