Pistachio 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 stuffed with lemon rounds, fresh thyme, rosemary, garlic, and parsley before roasting on a bed of fennel and zucchini until the skin crisps and the flesh turns perfectly flaky. The combination of fragrant herbs, bright citrus, and good olive oil is classic Mediterranean cooking at its most satisfying. Diagonal slashes cut into each fish before seasoning aren't just for looks — they help the heat and flavor penetrate all the way through, so every bite is well-seasoned and evenly cooked. Everything roasts together on a single baking sheet, which means the vegetables soak up all those herby, lemony juices while the fish does its thing at 425°F. Because this recipe relies entirely on whole fish, fresh produce, and pantry staples, there are no hidden additives or shared-facility concerns to navigate — just clean, straightforward ingredients you can verify at a glance. Finish with a squeeze of fresh lemon and a scatter of parsley, and you have a dinner that genuinely tastes like a seaside restaurant brought to 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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