Tree Nut 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 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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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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