MSG Free Mediterranean Whole Roasted Fish with Herbs and Lemon
Whole roasted fish is one of those showstopper meals that looks far more complicated than it actually is, and this Mediterranean version delivers serious flavor with nothing but clean, whole ingredients. Branzino, sea bass, or red snapper all work beautifully here — each one stuffed with fresh thyme, rosemary, garlic, and bright lemon slices before hitting a hot oven. The slashes cut into each fish aren't just for presentation; they let all that herby goodness work its way deep into the flesh as it roasts. Zucchini and fennel go onto the same baking sheet, soaking up the olive oil and fish juices as everything cooks together, so you get a built-in side dish with almost zero extra effort. For anyone navigating flavor enhancers and hidden additives in restaurant fish dishes or store-bought marinades, this recipe is a breath of fresh air — every single ingredient is exactly what it says it is. A squeeze of lemon wedge at the table ties it all together and makes the whole plate sing. It's the kind of weeknight-meets-dinner-party dish you'll come back to again and again.
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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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