Gelatin Free 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 actually comes together with very 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 roasting on a bed of fennel and zucchini until the skin crisps and the flesh turns perfectly flaky. The aromatics perfume the fish from the inside out, and the vegetables underneath soak up all those herby, citrusy juices as everything roasts together on a single pan. Because this dish is built entirely from whole, fresh ingredients — fish, olive oil, herbs, lemon, and vegetables — there's nothing hidden to worry about, making it a genuinely clean and straightforward cook. Scoring the fish before seasoning is a small step that makes a real difference, helping the heat and flavor reach the thickest part of the flesh evenly. Serve it straight from the oven with extra lemon wedges and a scatter of fresh parsley, and it's the kind of meal that feels equally at home on a Tuesday night or a dinner party 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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