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We’re religious about our roasted fish around here. Pepper and I cook whole ones stuffed with herbs and citrus so often you could mistake my IG stories for some sort of ad for the World Branzino Council (if this does not exist, it should). This slightly modified method starts with quick-cooking fillets layered with thinly sliced veg, lemons, and herbs on a sheet pan. This dish is super customizable – you can add more onions and garlic if you like, throw in an olive or two, or add more spice – make it your own!
½ cup olive oil
1 ¼ pounds multicolored and sized zucchini, thinly sliced
1 small red onion, cut into thin rings
3 garlic cloves, sliced
2 medium vine-ripened or Roma tomatoes, sliced
4 skin-on whitefish fillets (about 1 ½ pounds)
1 lemon
½ cup cilantro sprigs
+ kosher salt and freshly ground black pepper to taste
Simple and full of flavor!
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