Whole 30 Mediterranean Whole Roasted Fish with Herbs and Lemon
Whole roasting a fish is one of those techniques that looks impressive but is genuinely straightforward, and this Mediterranean preparation delivers serious flavor with minimal fuss. The cavities are packed with fresh thyme, rosemary, garlic, and lemon slices, so every bite of the flaky flesh carries that bright, herby aroma all the way through. Zucchini and fennel roast right on the same pan, soaking up the olive oil and fish juices as everything cooks together — built-in sides with zero extra dishes. Every single ingredient here is clean and compliant, so there's no label-reading or substitution stress involved; it's just real, whole food doing exactly what it's supposed to do. Scoring the fish before it goes into the oven is a small step that makes a big difference, helping the seasoning penetrate and ensuring the flesh cooks evenly all the way to the bone. A squeeze of fresh lemon over the finished plate ties everything together and keeps it feeling light even though the dish is genuinely satisfying. This is the kind of meal that makes a reset feel like anything but a restriction.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!