Pecan 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 a surprisingly short ingredient list. Two whole fish — branzino, sea bass, or red snapper all work beautifully — get 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 roasting temperature crisps the skin while keeping the flesh tender and flaky, and those diagonal slashes cut into each fish let all that herby, citrusy seasoning work its way deep into the meat. Everything comes together on a single baking sheet, which means less cleanup and more time at the table. The ingredient list is completely tree-nut-free by nature — just fresh fish, vegetables, olive oil, and aromatics — so there's no label-reading stress or substitutions required. A squeeze of lemon over the finished dish ties everything together and makes it feel genuinely restaurant-worthy. This is the kind of weeknight-or-weekend recipe that earns a permanent spot in the rotation.
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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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