Whole roasted fish is one of those showstopper meals that looks far more impressive than the effort it actually takes. Two beautiful fish — branzino, sea bass, or red snapper all work wonderfully — 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 result is fragrant, herb-forward, and deeply satisfying in that clean, bright way that Mediterranean cooking does so well. Scoring the fish before roasting is the real trick here: those diagonal slashes let the seasoning penetrate all the way through and help the skin crisp up beautifully at 425°F. Everything roasts together on a single baking sheet, so the vegetables soak up the herby, lemony drippings as the fish cooks. For anyone navigating tree nut allergies, this dish is naturally a safe bet — it's built entirely on olive oil, fresh produce, and aromatics with zero risk of hidden nut-based sauces or garnishes sneaking in. Finish with a squeeze of fresh lemon and a scatter of parsley, and dinner is genuinely stunning.
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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.
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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