Pescatarian 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. Branzino, sea bass, or red snapper all work beautifully here — their mild, sweet flesh soaks up the garlic, lemon, and fresh herbs stuffed right into the cavity, perfuming every bite from the inside out. Slashing the fish before it goes into the oven isn't just for looks; it helps the heat reach the thickest part evenly and lets all that seasoning really sink in. The zucchini and fennel roast underneath the fish on the same pan, picking up the drippings and turning tender and fragrant while everything cooks together. At 425°F, the skin crisps up just enough to give you that satisfying contrast against the flaky, herb-scented flesh beneath it. A squeeze of fresh lemon at the table and a handful of chopped parsley finish the whole thing off in true Mediterranean fashion — bright, clean, and completely unfussy. It's the kind of dinner that feels like a coastal restaurant experience without ever leaving your kitchen.
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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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