High Fructose Corn Syrup 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. 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 hot oven alongside fennel and zucchini. The result is fragrant, flaky, and deeply savory in a way that feels genuinely Mediterranean. Because every single ingredient is a whole, recognizable food — olive oil, fresh herbs, citrus, vegetables — there's no need to scan labels for sneaky sweeteners or processed additives that so often hide in bottled sauces and marinades. The diagonal slashes cut into each fish aren't just for looks; they help the seasoning penetrate and ensure even cooking all the way through. A squeeze of fresh lemon at the table ties everything together with bright acidity, no sugar required. This is clean, confident cooking that delivers serious flavor without a single compromise.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!