Recipes Whole Roast Fish with Lemon and Herbs 5.0 (5,718) 1 Review Designer and blogger Athena Calderone often makes this whole roast fish for her family on Christmas Day—it makes a dramatic centerpiece for a holiday meal. Like the rest of her menu, it tastes fresh and bright, thanks to a double hit of herbs. By Athena Calderone Athena Calderone Athena Calderone is the founder and creative voice behind the popular lifestyle, design, entertaining, and food blog Eyeswoon. She is the author of the James Beard Award-winning book Cook Beautiful (2017). Her work has been featured in Architectural Digest, Food & Wine, Vogue, Bon Appétit, Harper's Bazaar, Martha Stewart, Goop, and Elle Decor.Experience: Athena Calderone is a multi-creative who channels her passion for design, style, entertaining, and food through her work creating content for her blog Eyeswoon, and writing her books Cook Beautiful and Live Beautiful. The former garnered critical acclaim from the likes of Bon Appétit, Food & Wine, InStyle, Gail Simmons, and chef Dan Kluger, among others. Athena often tells culinary stories on Eyeswoon by cooking with chefs like David Standridge (Café Clover), Angie Mar (The Beatrice Inn), and Ludo Lefebvre. Her philosophy centers on the belief that beautifully executed food juxtaposed with thoughtful design can make lasting impressions. For Athena, "food is the source of inspiration, creativity, and connection."Education: Athena graduated from New York's Parsons School of Design with a Bachelor of Arts in Interior Design. Food & Wine's Editorial Guidelines Updated on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Fredrika Stjärne Active Time: 30 mins Total Time: 1 hrs Yield: 4 Ingredients Fish One 2 1/2 pound whole fish, such as red snapper, cleaned and scaled 2 tablespoons extra-virgin olive oil Kosher salt Pepper 1 lemon, thinly sliced 1/4 cup chopped mixed herbs, such as thyme, oregano, parsley and rosemary 1 shallot, thinly sliced 1/4 fennel bulb, thinly sliced 3 garlic cloves, crushed Salsa Verde 1/2 cup minced parsley 1/4 cup minced basil 1/4 cup minced mint 1 tablespoon minced capers 1 teaspoon red wine vinegar 1 garlic clove, minced 1/2 jalapeño (optional) 1 cup extra-virgin olive oil 2 tablespoons fresh lemon juice Kosher salt Pepper Directions Make the Fish Preheat the oven to 450°. Put the fish on a parchment paper-lined baking sheet. Make 3 crosswise slashes down to the bone on each side of the fish. Rub with the olive oil and season with salt and pepper. Stuff each slash with 1 lemon slice and some herbs. Stuff the cavity with the shallot, fennel, garlic and remaining lemon slices and herbs. Roast for about 20 minutes, until the flesh is opaque. Make the Salsa Verde In a medium bowl, mix all of the ingredients. Serve the fish with the salsa verde. Make Ahead The salsa verde can be refrigerated overnight. Suggested Pairing Citrusy Sicilian white. Rate it Print