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
- Kosher salt and freshly ground black pepper to taste
- 2 medium vine-ripened or Roma tomatoes, sliced
- Four skin-on whitefish fillets (about 1 ½ pounds)
- 1 lemon
- ½ cup cilantro sprigs
Preheat the oven to 400°F. Brush 1 tablespoon of the oil all over the bottom of a large rimmed baking sheet. Toss the zucchini, onion, and garlic with another 2 tablespoons of the oil and season generously with salt and pepper. Scatter most of the zucchini mixture on the bottom of the baking sheet, then arrange most of the tomatoes on top of the zucchini. Arrange the fish on top of the vegetables, then drizzle 2 tablespoons of olive oil over the fish. Scatter the remaining zucchini mixture and tomatoes on top of the fish. Cut half the lemon into thin slices and arrange them all over the top of the fish and vegetables. Drizzle 2 more tablespoons olive oil on top, then scatter most of the cilantro all over the top.
Bake until the fish is cooked through and the vegetables soften, 13 to 15 minutes. Squeeze the remaining lemon half all over the fish, drizzle with the remaining tablespoon of oil, season with more salt and pepper, and garnish with cilantro.