Branzino Fish Recipe

I love this whole roasted branzino because it looks fancy but cooks fast and easy. The fish stays juicy, the skin gets lightly crisp, and the lemon, garlic, and herbs give it that clean Mediterranean flavor I always crave.

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Prep Time 10

Cook Time 20

Total Time 32

Servings: 4 People

Course: Dinner

Cuisine: Mediterranean

Calories: 250

Ingredients Equipment Method Notes

Ingredients

2 whole branzino fish Cleaned scaled, gutted
4 tbsp extra virgin olive oil Use good quality
1 tsp kosher salt Adjust to taste
½ tsp black pepper Freshly ground
1 whole lemon Thinly sliced
3 cloves garlic Lightly smashed
4 sprigs fresh herbs Thyme oregano, or dill
optional — fresh parsley For finishing

Equipment

1 Rimmed baking sheet Large enough for whole fish
1 Parchment Paper Prevents sticking
1 Sharp knife For scoring the fish
1 Fish spatula Makes flipping easier
1 Paper towels Very important for drying fish

Method

Step 1:

Preheat my oven to 425°F and place a rack in the upper third. I line a rimmed baking sheet with parchment paper so nothing sticks later.

Step 2:

I rinse the branzino quickly under cold water and pat it completely dry inside and out. Dry skin is the secret to getting a nice texture, so I don’t rush this step.

Step 3:

Using a sharp knife, I make two to three shallow diagonal slits on each side of the fish. I’m careful not to cut too deep, just through the skin.

Step 4:

I rub olive oil all over the fish, including the cavity, then season generously with salt and black pepper, making sure to season inside the slits too.

Step 5:

I stuff the cavity with lemon slices, garlic, and fresh herbs. I keep it light so the fish cooks evenly.

Step 6:

I place the fish on the prepared baking sheet and roast for about 18 to 22 minutes, carefully flipping halfway through.

Step 7:

I turn on the broiler and broil the fish for 2 to 3 minutes until the skin looks lightly crisp. I watch closely because it happens fast.

Step 8:

I remove the fish from the oven and let it rest for 2 minutes. I finish with chopped parsley and a small drizzle of olive oil, then serve right away.

Notes

I always ask the fishmonger to clean the branzino for me, it saves time and effort. I try not to overcook this fish because it dries out quickly. If the flesh flakes easily and looks opaque, it’s ready. Leftovers keep well in the fridge for up to 3 days, but honestly, it rarely lasts that long in my house.