Walnut Free Mediterranean Whole Roasted Fish with Herbs and Lemon
Few things feel as impressive at the dinner table as a whole roasted fish, yet this Mediterranean preparation is genuinely straightforward to pull off on a weeknight. Branzino, sea bass, or red snapper get stuffed with lemon rounds, fresh thyme, rosemary, garlic, and parsley before roasting on a bed of fennel and zucchini — the result is fragrant, bright, and deeply savory all at once. Scoring the fish with diagonal slashes before seasoning is the kind of small technique that makes a real difference, letting the olive oil and herbs work their way into every bite. The vegetables roast right underneath, soaking up the juices from the fish and becoming tender and caramelized by the time everything is done. For anyone navigating tree-nut concerns, this dish is a genuinely worry-free choice — every ingredient is clean and straightforward, with no sauces or coatings that might sneak in unwanted additions. A final squeeze of lemon over the platter ties it all together and makes the whole thing taste like something you'd order at a seaside restaurant. It's the kind of recipe that looks like you worked much harder than you actually did.
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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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