Eggless Mediterranean Whole Roasted Fish with Herbs and Lemon
Whole roasted fish is one of those showstopper meals that looks like it took serious effort but comes together with surprisingly little fuss. Two whole fish — branzino, sea bass, or red snapper all work beautifully — 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, flaky, and deeply savory, with crispy skin and vegetables that soak up every bit of those herby, citrusy juices. Because the entire dish is built around fresh fish, olive oil, and produce, there's nothing here to worry about from an egg-free standpoint — no hidden binders, no egg wash, no mayonnaise-based sauces lurking anywhere. The diagonal slashes cut into each fish aren't just for looks; they help the seasoning penetrate all the way through and ensure even cooking so you hit that perfect 145°F without drying anything out. A squeeze of fresh lemon and a scatter of parsley at the end keeps everything bright and clean on the plate. This is the kind of weeknight-meets-dinner-party recipe that earns serious compliments with minimal cleanup.
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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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