Wheat Free Mediterranean Whole Roasted Fish with Herbs and Lemon

Total time50 min

Prep time20 min

Cook time30 min

Wheat 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 screaming-hot oven alongside a bed of zucchini and fennel. The result is crispy-skinned, fragrant, and deeply flavorful in a way that feels straight off a coastal Mediterranean table. Because the entire dish is built around whole fish, fresh vegetables, and olive oil, there's nothing here that sneaks in gluten — no breadcrumbs, no flour-dusted pans, no hidden thickeners to stress about. The diagonal slashes cut into each fish aren't just for looks; they let the seasoning penetrate and ensure the flesh cooks evenly all the way through. Roasted fennel and zucchini soak up the herby, citrusy drippings and become something genuinely special on their own. Finish with a squeeze of fresh lemon and a scatter of parsley, and dinner is done.

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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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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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