Description
A classic roasted Branzino recipe combines fresh herbs, bright citrus, and perfectly crispy skin to create a Mediterranean-inspired feast. The dish shines through its elegant simplicity – a few quality ingredients blend together into something truly special.
The whole Branzino comes seasoned with fresh herbs and lemon, then roasts to perfection with crispy skin and tender, flaky flesh. Natural flavors of the fish shine through with subtle Mediterranean accents.
Ingredients
- 2 whole Branzino (about 1–1.5 pounds each), cleaned and scaled.
- 4 fresh lemons (2 sliced, 2 cut into wedges).
- 6 sprigs fresh thyme.
- 6 sprigs fresh parsley.
- 4 cloves garlic, thinly sliced.
- 3 tablespoons extra virgin olive oil.
- Sea salt and freshly ground black pepper.
- Fresh herbs for garnish.
Instructions
- The oven needs to be preheated to 425°F (220°C). A baking sheet should be lined with parchment paper.
- Paper towels will help pat the Branzino dry inside and out. Make diagonal cuts to score the skin on both sides.
- Salt and pepper should season the cavity generously. Each fish needs stuffing with lemon slices, garlic, and herb sprigs.
- Olive oil should coat both sides of the fish, followed by salt and pepper on the exterior.
- The fish should rest on the prepared baking sheet, propped up with lemon wedges.
- The roasting takes 20-25 minutes, until the skin turns crispy and the flesh flakes easily with a fork.
Notes
– The fish should rest at room temperature for 15 minutes before roasting to get extra-crispy skin.
– Scoring the fish will give better seasoning penetration and even cooking.
– Large fish over 1.5 pounds need an extra 5-7 minutes of cooking time.
– White and opaque eyes indicate the fish is done.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Seafood
- Method: Baking