Gluten 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, and this Mediterranean version delivers on every level. Branzino, sea bass, or red snapper all work beautifully here — their cavities stuffed with lemon rounds, fresh thyme, rosemary, garlic, and parsley before hitting a screaming-hot oven. The diagonal slashes cut into each fish aren't just for looks; they let the seasoning penetrate deep into the flesh and help everything cook evenly all the way through. Sliced zucchini and fennel roast right on the same baking sheet, soaking up the herby olive oil drippings and turning tender and caramelized underneath the fish. Every single ingredient in this dish is naturally free of gluten, so there's no swapping, substituting, or label-reading required — just clean, whole food from start to finish. The result is crispy-skinned, flaky, fragrant fish with a built-in side that tastes like a seaside dinner somewhere along the Amalfi Coast. Finish with a squeeze of fresh lemon and a scatter of parsley, and dinner is genuinely done.
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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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