Dairy 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. The fish cavities get stuffed with lemon rounds, fresh thyme, rosemary, garlic, and parsley before hitting a hot oven, so every bite is deeply aromatic and bright without relying on any butter or cream to carry the flavor. A bed of sliced zucchini and fennel roasts right underneath, soaking up the herby olive oil drippings and turning beautifully tender by the time the fish is done. Scoring the skin before roasting is a small step that makes a real difference — it helps the seasoning penetrate and gives you that lightly crisped exterior that makes this dish so satisfying. Extra-virgin olive oil does all the heavy lifting here, keeping everything moist and rich while staying completely free of dairy. It's the kind of clean, vibrant cooking that feels indulgent but is genuinely wholesome, and it comes together on a single baking sheet for easy cleanup. Finish with a squeeze of fresh lemon and a scatter of parsley, and you've got a meal that belongs on a restaurant table.
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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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