Description

A simple yet impressive weeknight dinner featuring crispy-skinned, flaky whole fish roasted with lemon, garlic, and fresh herbs. This recipe requires minimal prep and delivers restaurant-quality results.

Ingredients

Scale

1.5 to 2 lbs whole fish (Branzino, red snapper, or sea bass), cleaned and scaled
3–4 tablespoons extra virgin olive oil
2 lemons (one sliced for stuffing, one for serving)
6–8 garlic cloves, lightly smashed
Fresh herbs: thyme, rosemary, and dill
Kosher salt
Freshly cracked black pepper
Butter (optional, for dotting top)

Instructions

Preheat oven to 425°F (220°C).
Pat the fish completely dry with paper towels to ensure crispy skin.
Score the skin diagonally three or four times on both sides of the fish, cutting into the flesh but not through it.
Stuff the cavity with lemon slices, smashed garlic cloves, and fresh herbs.
Drizzle olive oil over the entire fish, rubbing it into the scores and cavity. Season generously with kosher salt and black pepper.
Place a wire rack on a rimmed baking sheet and lay the fish on the rack.
Roast for 12-15 minutes for a 1.5 lb fish, or 15-18 minutes for a 2 lb fish, until the flesh is opaque and flakes easily.
Check for doneness by inserting a knife into the thickest part near the backbone; internal temperature should reach 145°F (63°C).
Remove from oven and let rest for 5 minutes before serving.

Notes

Ensure the fish is completely dry before roasting to prevent steaming. If your oven runs hot or cold, use an oven thermometer. Do not flip the fish; rotate the pan halfway through if needed for even browning. Let the fish rest for 5 minutes to redistribute juices.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Mediterranean

Nutrition

Serving Size: 1 whole fish (approx
Calories: 120
Sugar: 0.5
Sodium: 300
Fat: 8
Saturated Fat: 1.5
Carbohydrates: 2
Fiber: 0.5
Protein: 12

Keywords: roasted whole fish, branzino, weeknight dinner, healthy seafood, crispy skin, easy fish recipe, gluten-free