Sheet-Pan Israeli Grilled Fish with Herbs & Lemon
Whole sea bream or dorade with cherry tomatoes, bell pepper, and fresh herbs roasted until the fish skin is crispy and flesh flakes easily. Squeeze fresh lemon over everything and serve straight from the pan.
- Total time
- 18 min
- Servings
- 2
- Calories
- 380
- Protein
- 42g
Ingredients
- 2 fish (about 1 lb each) whole sea bream or dorade, cleaned and gutted
- 1.5 cups cherry tomatoes
- 1 large bell pepper (any color), diced into 1-inch pieces
- ½ cup fresh parsley and dill (or cilantro), roughly chopped
- 2 whole (divided) lemon
- 3 tbsp olive oil
Instructions
- 1
Preheat oven to 425°F. Pat fish dry inside and out with paper towels.
- 2
Toss cherry tomatoes and bell pepper with 2 tbsp olive oil, salt, and pepper. Spread on a sheet pan.
- 3
Make 3 diagonal slashes on each fish side. Stuff cavities with half the herbs and thin lemon slices.
- 4
Brush fish all over with remaining 1 tbsp oil, season generously with salt and pepper.
- 5
Nestle fish among vegetables. Roast 12–14 minutes until skin is crispy and flesh flakes easily.
- 6
Squeeze remaining lemon over pan, scatter fresh herbs on top, and serve hot straight from the sheet pan.
Tools you’ll need
- sheet pan (18 x 13 inch)
- paper towels
- oven preheated to 425°F
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