Whole Roasted Fish with Crispy Skin (Print)

Whole fish roasted to crispy perfection with herbs and citrus

# What You Need:

→ Fish

01 - 1 whole fish (sea bass, snapper, or branzino), approximately 2.6 pounds (cleaned and scaled, head and tail intact)
02 - 2 tablespoons olive oil
03 - 1½ 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

# How To Make It:

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 using paper towels. Make diagonal scores through skin 3-4 times on each side.
03 - Rub entire fish, including cavity, with olive oil. Generously season with sea salt and black pepper on all surfaces.
04 - Fill fish cavity with lemon slices, thyme sprigs, rosemary sprigs, and sliced garlic.
05 - Place fish on prepared baking sheet. Ensure skin remains exposed without excess oil or juices pooling for maximum crispiness.
06 - Roast in center of oven for 20-25 minutes until skin is golden and crispy, and flesh flakes easily when tested with a fork.
07 - Let fish rest for 2-3 minutes. Transfer to serving platter, sprinkle with chopped parsley, and serve with lemon wedges.

# Expert Tips:

01 -
  • The skin becomes impossibly crispy, like the best potato chip youve ever had
  • Whole fish stays incredibly moist because it cooks with its own juices intact
  • It looks impressive but takes barely any active effort
02 -
  • Resting the fish for a few minutes after roasting lets the juices redistribute so they do not run out the moment you cut into it
  • If the skin is not crispy enough, run it under the broiler for 60 seconds, but watch it like a hawk
  • The fish is done when the internal temperature reaches 63°C (145°F) or the flesh turns opaque and flakes easily
03 -
  • Ask your fishmonger to remove the scales for you, otherwise you will be finding them everywhere for days
  • Room temperature fish cooks more evenly than cold straight from the fridge, so let it sit out for 20 minutes before roasting

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