Seed Oil 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, and this Mediterranean version delivers on every level. The cavity gets stuffed with lemon rounds, rosemary, thyme, garlic, and parsley, so the flesh absorbs all of that bright, herby fragrance as it roasts. Slashing the fish before it goes into the oven isn't just for looks — it lets the seasoning sink in and ensures even cooking all the way through. Extra-virgin olive oil is the only fat used here, which means you're completely clear of the industrially processed seed oils that sneak into so many restaurant-style fish dishes and store-bought marinades. Zucchini and fennel roast right on the same baking sheet, soaking up the drippings and turning tender and slightly caramelized by the time the fish is done. Everything comes together in one pan at a high heat, so the skin crisps up beautifully while the flesh stays moist and flaky. Finish with a squeeze of fresh lemon and a handful of parsley, and you've got a clean, vibrant dinner that feels like a seaside meal without 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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