Oxmoor House
Hands-On Time
8 Mins
Total Time
40 Mins
4 servings (serving size: about 5 ounces fish and 1/4 cup vegetable mixture)

Fennel is often paired with fish, but you can easily substitute chopped, seeded, and peeled tomato, if you prefer. Use this versatile preparation with almost any small whole fish and your favorite fresh herbs.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Score skin of each fish with 3 diagonal cuts. Rub inside flesh of each fish with 2 1/2 teaspoons olive oil; drizzle each fish with 4 1/2 teaspoons lemon juice. Sprinkle flesh evenly with salt and black pepper. Place both fish on a rimmed baking sheet coated with cooking spray. Place 3 tablespoons onion, 1 tablespoon fennel, 2 rosemary sprigs, and 2 oregano sprigs inside each fish. Rub skin of each fish with 1/2 teaspoon remaining oil; drizzle each with 1 1/2 teaspoons remaining juice.

Step 3

Roast at 400° for 30 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.

Chef's Notes

This recipe appeared in The New Way to Cook Light (2012) and in the November, 2012 25th anniversary issue.

Ratings & Reviews

Morningglory29's Review

May 27, 2013

December 24, 2016
So in other words the recipe is really good but you only give it two stars because you do not know how to deal with the ingredients or like the cost of them........

Gaiallen's Review

December 06, 2012
I found this fish on sale and was a little concerned about how to cook it with its head and tail still intact. Luckily, Whole Foods had already scaled it. It also had a strong fishy smell, which concerned me, but it disappeared once cooked. I skipped the fennel and onion and added fresh garlic and lemon slices, just estimating amounts. I also wasn't familiar with baking fish at 400 degrees so reduced it to 375 for 35 minutes. The single fish was a little more than 3/4 of a pound. It was delicious! It had a lot of bones but was worth it. The fresh herbs and lemon came through beautifully. I'm glad you shared such a simple and delicious recipe. Thank you.

Stella687's Review

November 13, 2012
This was tasty! Unfortunately, the fish was really pricey (one snapper came to $28), and ours did not come de-scaled or de-gilled, so I kind of got grossed out cleaning/preparing it. The flavors of the fennel and lemon with the fish were fantastic, but unless you have some experience working with whole fish, I would just broil snapper filets and serve over the fennel slaw - that would be faster, cheaper, and less unappetizing in the prep work.