A delightful recipe for roasted whole fish served with a medley of mixed vegetables, perfect for a healthy meal.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Roasting
Cuisine:Mediterranean
Diet:Low Fat
Ingredients
Scale
2 whole fish (about 1.5 pounds each, such as snapper or trout), cleaned and scaled
4 tablespoons olive oil, divided
1 lemon, sliced
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon paprika
2 cups cherry tomatoes, halved
1 bell pepper, sliced
1 zucchini, sliced
1 red onion, cut into wedges
Fresh parsley, for garnish
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Rinse the fish under cold water and pat dry with paper towels. Place the fish on the prepared baking sheet.
In a small bowl, mix together 2 tablespoons of olive oil, garlic, salt, pepper, oregano, and paprika. Rub this mixture all over the fish, including inside the cavity.
Stuff the cavity of each fish with lemon slices.
In a large bowl, combine the cherry tomatoes, bell pepper, zucchini, and red onion. Drizzle with the remaining 2 tablespoons of olive oil and toss to coat. Spread the vegetables around the fish on the baking sheet.
Roast in the preheated oven for 25-30 minutes, or until the fish flakes easily with a fork and the vegetables are tender.
Remove from the oven and let rest for a few minutes. Garnish with fresh parsley before serving.
Notes
For added flavor, consider marinating the fish in lemon juice and herbs for 30 minutes before cooking.
You can substitute the vegetables with seasonal options like asparagus or carrots for a different taste.