Peanut Free Mediterranean Whole Roasted Fish with Herbs and Lemon
Few dishes feel as effortlessly impressive as a whole roasted fish pulled straight from the oven, skin crisped and fragrant with herbs. The cavity is stuffed with lemon rounds, thyme, rosemary, garlic, and fresh parsley, so every bite carries that bright, aromatic punch you'd expect from a coastal Mediterranean table. Sliced zucchini and fennel roast right alongside on the same baking sheet, soaking up the olive oil and herb-scented juices as everything cooks together. The diagonal slashes cut into each fish aren't just for show — they help the heat and seasoning reach the thickest part of the flesh, so you get perfectly flaky, evenly cooked results every time. Every single ingredient here is naturally free from peanuts and peanut derivatives, so there's no label-scanning or substitution stress involved — just clean, whole-food cooking from start to finish. Serve it straight from the platter with lemon wedges and a scatter of fresh parsley, and it looks like something that took far more effort than it actually did.
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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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