Nutmeg 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 beautiful fish — branzino, sea bass, or red snapper all work wonderfully — get scored, seasoned, and stuffed with lemon rounds, fresh thyme, rosemary, garlic, and parsley before hitting a hot oven alongside a bed of sliced zucchini and fennel. The high heat crisps the skin while keeping the flesh tender and flaky, and the herbs perfume everything as it roasts. Because the flavors here come entirely from fresh aromatics, citrus, and good olive oil, there's no need to reach for any warm spice blends that might sneak in unwanted ingredients — this dish is naturally clean and straightforward. The roasted fennel and zucchini soak up all those herby, lemony juices from the fish, turning into a side dish that practically makes itself. A final squeeze of lemon and a scatter of fresh parsley over the platter and dinner looks like something straight out of a seaside taverna. It's the kind of recipe that earns serious compliments with minimal fuss.
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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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