Mushroom 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. Two whole fish — branzino, sea bass, or red snapper all work beautifully — get scored, seasoned with sea salt and black pepper, and stuffed with lemon rounds, fresh thyme, rosemary, garlic, and parsley before hitting a hot oven. Underneath the fish, sliced zucchini and fennel roast in olive oil and dried oregano, soaking up all the herby, citrusy drippings as everything cooks together on a single baking sheet. The result is crisp-skinned, flaky, fragrant fish with a built-in side dish that tastes like a seaside taverna in the south of France or Greece. Every single ingredient here is clean and straightforward — no sauces, no broths, no hidden additives to second-guess, just produce, fresh herbs, good olive oil, and lemon. Scoring the flesh before roasting is the small technique that makes a big difference, letting the seasoning penetrate all the way through and ensuring even cooking to that perfect 145°F. 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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