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Lemon Herb Roasted Fish

30 minutes | Yield: 2-3 servings

This simple recipe allows the natural sweetness of the fish to shine through, enhanced by the bright citrus notes of lemon and the fragrant aroma of fresh herbs.


  • 1 whole fish (1-1/2 to 2 pounds), cleaned and scaled (such as branzino, sea bass, or cod)
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • 1 lemon, thinly sliced
  • 2 sprigs fresh Soli Organic Rosemary
  • 4 sprigs fresh Soli Organic Thyme
  • 2 fresh Soli Organic Oregano sprigs
  • 2-3 Soli Organic Bay Leaves


  1. Preheat the Oven: Preheat your oven to 400°F (205°C).
  2. Prep the Fish: Pat the fish dry with paper towels. Season the inside cavity generously with salt and pepper.
  3. Stuff and Season: Fill the cavity with the lemon slices, rosemary sprigs, thyme sprigs, and oregano sprigs. Place the remaining rosemary sprig and thyme sprig on top of the fish. Season the outside of the fish with salt and pepper.
  4. Roast: Transfer the fish to a lightly oiled baking dish. Place the bay leaf on top of the fish. Drizzle the fish with olive oil. Roast for 20-25 minutes, then flip the fish carefully and roast for an additional 10-15 minutes, or until the fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
  5. Serve: Carefully transfer the fish to a serving platter. Garnish with fresh herbs (optional) and lemon wedges. Serve immediately with your favorite sides, like roasted vegetables or rice.
  • If your fish is thin, you can adjust the cooking time accordingly. Start checking for doneness after 15 minutes of total cooking time.
  • Don’t like the whole fish presentation? You can easily adapt this recipe to fish fillets. Simply adjust the cooking time based on the thickness of the fillets.
  • For extra flavor, you can rub the fish cavity with a garlic clove before stuffing it with the herbs and lemon.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.