Oven-roasting a whole fish is one of the easiest and most flavorful ways to prepare seafood. This method delivers tender, flaky meat with crispy, golden skin and a zesty infusion of garlic, lemon, and herbs.

Ingredients

1 large whole fish (such as mahi mahi, sea bass, or branzino), scaled and gutted
1–2 tablespoons olive oil
1 large garlic clove, minced
1 lemon, halved
A handful of fresh herbs, such as rosemary, thyme, or parsley
Sea salt, freshly cracked black pepper, and garlic powder, to taste

Instructions

Preheat Oven
Set your oven to 450°F (232°C). Line a rimmed baking sheet with aluminum foil or grease it with cooking spray for easy cleanup.
Prep the Fish
Rinse the fish one final time and pat dry thoroughly with paper towels. Using a sharp knife, lightly score the top of the fish in diagonal slashes about 1 inch apart.
Season and Stuff
Brush both sides of the fish—and the cavity—with olive oil.
Slice half of the lemon and stuff the slices into the cavity along with the minced garlic and fresh herbs. Ensure the garlic is tucked in completely to prevent burning.
Season the Outside
Generously sprinkle the outside of the fish with sea salt, black pepper, and garlic powder.
Roast
Place the fish on the prepared baking sheet and roast for 18–20 minutes, or until the flesh flakes easily with a fork and the internal temperature reaches 145°F (63°C). Adjust cook time based on fish size.
Finish and Serve
Remove from the oven and squeeze the remaining half lemon over the top. Serve warm and garnish with extra herbs or lemon wedges, if desired.

Why You’ll Love This Recipe

Simple and elegant—minimal prep, maximum flavor
One-pan dish that’s perfect for weeknights or dinner parties
Customizable with your favorite herbs and spices
Impressive presentation that looks restaurant-quality
Naturally healthy and low in carbs

Tips

Ask your fishmonger to clean and scale the fish to save prep time.
Score the skin to help seasonings penetrate and promote even cooking.
Use a thermometer to avoid overcooking—fish is done at 145°F (63°C).
Don’t overcrowd the baking sheet—give the fish room to roast evenly.
Let the fish rest for 5 minutes before serving to retain moisture.

Variations and Substitutions

Fish types: Try trout, snapper, dorade, or any firm white fish.
Add aromatics: Stuff the cavity with fennel, onion slices, or ginger for added depth.
Swap herbs: Use dill, cilantro, or tarragon based on your taste or recipe.
Add spice: Sprinkle with red pepper flakes or smoked paprika for a kick.
Butter lovers: Use melted butter in place of olive oil for a richer flavor.

FAQs

Do I need to remove the head or tail?
Not unless you prefer it. Leaving them on helps retain moisture and presentation.

Can I grill this instead of baking?
Yes. Use a fish basket or wrap in foil to prevent sticking, and grill over medium-high heat for 6–8 minutes per side.

How do I know when it’s done?
The fish should flake easily and appear opaque inside. Use a thermometer to check for 145°F in the thickest part.

What if I don’t have fresh herbs?
Dried herbs can be used sparingly—try 1–2 teaspoons total inside the cavity.

Serving and Suggestions

Pair with roasted vegetables, garlic mashed potatoes, or herbed rice
Serve alongside a crisp white wine like Sauvignon Blanc or Pinot Grigio
Add a drizzle of herb-infused olive oil or a dollop of lemon aioli for extra flavor
Garnish with capers, toasted pine nuts, or a sprinkle of chili flakes