Roasted Whole Fish with Lemon and Dill | CookOS

Roasted Whole Fish with Lemon and Dill

Name: Roasted Whole Fish with Lemon and Dill
Prep time: 10 min
Cook time: 15 min
Total time: 31 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 whole branzino or sea bass (about 1 lb each), scaled and gutted; 1 yellow onion, thinly sliced; 1 lemon, thinly sliced; 1/4 cup fresh dill sprigs; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 tbsp olive oil; 2 tbsp good extra virgin olive oil, for finishing; Flaky sea salt, for finishing; 1/4 cup fresh parsley, for garnish; 1 lemon, cut into wedges for serving

This roasted whole fish is stuffed with fresh lemon, onion, and dill for a restaurant-quality Mediterranean dish that comes together in minutes. The key is proper scaling and gutting, plus high heat to achieve tender, flaky flesh with crispy skin.

🌍Mediterranean 🏷️Roasted fish 🏷️Whole fish 🏷️Branzino 🏷️Sea bass Lemon dill fish

About·Privacy·Terms

🏷️

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

cookingwithshereenonTikTok

Total

31 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

cookingwithshereenonTikTok

Ingredients

2 whole branzino or sea bass (about 1 lb each), scaled and gutted
1 yellow onion, thinly sliced
1 lemon, thinly sliced
1/4 cup fresh dill sprigs
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tbsp olive oil
2 tbsp good extra virgin olive oil, for finishingoptional
Flaky sea salt, for finishingoptional
1/4 cup fresh parsley, for garnishoptional
1 lemon, cut into wedges for servingoptional

11 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat your oven to 425°F (220°C).
2
Line a sheet pan with parchment paper and place the fish on top.
3
Season the cavity of each fish generously with salt and pepper.
4
Stuff the cavities with thinly sliced onion, lemon, and fresh dill sprigs.
5
Season the outside of the fish with kosher salt and more freshly ground black pepper.
6
Drizzle the fish with olive oil.
7
Bake for 12-15 minutes, until the fish is cooked through and flakes easily.
8
Remove the fish from the oven and let it rest for 6 minutes.
9
To serve, score the fish down the center of its back with a knife.
10
Using forks, gently peel away the skin from the top fillet.
11
Carefully lift the top fillet off the bone and transfer to a serving platter.
12
Lift the entire bone structure out and discard. Transfer the bottom fillet to the platter.
13
Drizzle the fillets with good extra virgin olive oil, sprinkle with flaky sea salt, and garnish with fresh parsley. Serve with lemon wedges.

Was this recipe helpful?

Tips & Notes

Pro tips

Pat the fish dry inside and out before stuffing; moisture prevents skin from crisping.
Stuff loosely — overstuffing restricts heat circulation and can cause uneven cooking.
Use a rimmed baking sheet and position the oven rack in the center; roast at 425°F for even heat distribution.
Finish with flaky sea salt and extra virgin olive oil immediately after roasting to preserve brightness and enhance the crispy skin.

Substitutions

Branzino or sea bass → mackerel, sea bream, or trout (adjust roasting time ±2–3 minutes)
Fresh dill → fresh tarragon, fennel fronds, or parsley (same quantity)
Yellow onion → shallot or fennel bulb (thinly sliced, same quantity)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 2 days; gently reheat at 325°F for 8–10 minutes, loosely covered with foil.

Common Questions

Can I use a different type of fish?

Yes. Use firm-fleshed whole fish of similar size (1–1.5 lbs): sea bream, mackerel, or trout work well. Adjust roasting time by 2–3 minutes if the fish is noticeably larger or smaller.

How do I know when the fish is done?

The flesh should flake easily with a fork at the thickest part near the backbone, and the eyes should be opaque. Internal temperature should reach 145°F (63°C).

Should I scale and gut the fish myself?

Ask your fishmonger to do it for you if you're uncomfortable. If scaling at home, use a fish scaler or the edge of a spoon, working from tail to head under cold water.