Whole Roasted Fish with Crispy Skin (Printable version)

Whole fish roasted to perfection with crispy skin, aromatic herbs, and citrus. An impressive Mediterranean centerpiece.

# What you need:

→ Fish

01 - 1 whole fish (sea bass, snapper, or branzino), about 2.5 pounds (cleaned and scaled, head and tail intact)
02 - 2 tablespoons olive oil
03 - 1.5 teaspoons coarse sea salt
04 - 0.5 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

# How To:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper or aluminum foil.
02 - Pat fish completely dry inside and out using paper towels. Make 3-4 diagonal scores through the skin on each side.
03 - Rub entire fish including cavity with olive oil. Generously season with sea salt and black pepper, ensuring coverage inside and out.
04 - Fill cavity with lemon slices, thyme sprigs, rosemary sprigs, and sliced garlic.
05 - Place fish on prepared baking sheet. Ensure skin faces up and remains exposed to air for maximum crispiness.
06 - Roast in center of oven for 20-25 minutes until skin is golden and crispy. Flesh should flake easily when tested with a fork.
07 - Let fish rest 2-3 minutes before transferring to serving platter. Garnish with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • The satisfaction of pulling perfectly crisp skin away from tender, fragrant meat is impossible to overstate.
  • Your table will look like a coastal Mediterranean restaurant without any complicated techniques.
  • Leftovers, if you somehow have any, make incredible fish tacos the next day.
02 -
  • A completely dry fish is non negotiable for crispy skin. Any moisture on the surface will steam instead of crisp.
  • Do not overcrowd the pan. If you are making two fish, use two baking sheets or roast them in shifts.
  • The fish continues cooking after it leaves the oven. Pull it when the flesh just begins to flake.
03 -
  • Let your fish come to room temperature for twenty minutes before roasting. It cooks more evenly.
  • If the skin is not as crisp as you would like, run it under the broiler for one minute. Watch it closely.

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