Whole Roasted Fish with Crispy Skin (Printable Version)

Whole fish roasted until golden with irresistibly crispy skin, stuffed with lemon and herbs for an impressive Mediterranean main dish.

# What You'll Need:

→ Fish

01 - 1 whole fish (sea bass, snapper, or branzino), about 2.6 pounds (cleaned and scaled, with head and tail)
02 - 2 tablespoons olive oil
03 - 1 ½ teaspoons coarse sea salt
04 - ½ teaspoon freshly ground black pepper

→ Aromatics & Stuffing

05 - 1 lemon, sliced into rounds
06 - 4 sprigs fresh thyme
07 - 2 sprigs fresh rosemary
08 - 2 cloves garlic, sliced

→ Garnish

09 - 1 tablespoon chopped fresh parsley
10 - 1 lemon, cut into wedges

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
02 - Pat fish thoroughly dry inside and out with paper towels. Make 3-4 diagonal cuts through the skin on each side to help crisping.
03 - Rub olive oil over entire fish surface and inside cavity. Generously season with sea salt and black pepper, ensuring even coverage.
04 - Fill fish cavity with lemon rounds, fresh thyme sprigs, rosemary sprigs, and sliced garlic cloves.
05 - Place fish on prepared baking sheet, keeping skin exposed and not submerged in oil or juices for maximum crispiness.
06 - Roast in center of oven for 20-25 minutes until skin is golden-crisp and flesh flakes easily when tested with a fork.
07 - Let fish rest 2-3 minutes before transferring to serving platter. Sprinkle with chopped parsley and arrange lemon wedges alongside.

# Chef's Tips:

01 -
  • The skin gets impossibly crispy while the flesh stays incredibly moist and tender
  • Its the kind of showstopping main that makes guests think you spent hours on it
  • The aromatics infuse every bite with bright citrus and herb flavors
  • Leftovers, if you somehow have any, make the best fish tacos
02 -
  • Drying the fish thoroughly before roasting is absolutely crucial for achieving that addictive crispy skin
  • Do not cover the fish with foil while resting or you will lose all the crispy texture you worked to achieve
  • The fish is done when the internal temperature reaches 63°C (145°F) or the flesh flakes easily near the backbone
03 -
  • Bring the fish to room temperature for 20 minutes before roasting for more even cooking
  • Use a sharp knife to score the skin, cutting just through without piercing the flesh
  • Let your fishmonger do the messy work of scaling and cleaning if possible

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