Whole Roasted Fish with Crispy Skin (Print)

Whole fish roasted to perfection with crispy skin, lemon, and herbs for an unforgettable meal.

# What You Need:

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

05 - 1 lemon, sliced into rounds

06 - 4 sprigs fresh thyme

07 - 2 sprigs fresh rosemary

08 - 2 cloves garlic, sliced

09 - 1 tablespoon chopped fresh parsley

10 - 1 lemon, cut into wedges

01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.

02 - Pat the fish thoroughly dry with paper towels, inside and out. Make diagonal cuts through the skin 3-4 times on each side to help crisping.

03 - Rub the entire fish, including the cavity, with olive oil. Generously season with sea salt and black pepper on all surfaces.

04 - Fill the fish cavity with lemon rounds, thyme sprigs, rosemary sprigs, and sliced garlic.

05 - Place the fish on the prepared baking sheet, ensuring the skin remains exposed and not submerged in oil for maximum crispiness.

06 - Roast in the center of the oven for 20-25 minutes until the skin is golden and crispy, and the flesh flakes easily when tested with a fork.

07 - Let the fish rest for 2-3 minutes before transferring to a serving platter. Sprinkle with fresh parsley and accompany with lemon wedges.

01 -

Whole fish stays remarkably moist while the skin transforms into the most delicious crispy crackling
Impressive enough for dinner parties but simple enough for a weeknight dinner

02 -

A properly dried fish is the single most important factor for achieving that restaurant quality crispy skin
The scoring cuts prevent the skin from shrinking and curling while roasting

03 -

Let your fish come to room temperature for about 15 minutes before roasting for even cooking
Check for doneness by inserting a fork into the thickest part near the backbone