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Whole Roasted Branzino With Lemon Herbs

A simple yet elegant recipe for roasting whole branzino with fresh lemon, garlic, and herbs, delivering bright flavors and an impressive presentation.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 whole whole branzino, about 1 to 1 1/2 lb each, cleaned and scaled
  • 2 pieces lemons (1 thinly sliced for the cavities, 1 cut into wedges)
  • 4 cloves garlic, smashed
  • 6 sprigs fresh herbs (parsley, thyme, oregano and/or rosemary) plus extra for garnish
  • 2 tablespoons extra-virgin olive oil
  • to taste Kosher salt and freshly ground black pepper
  • optional lemon garlic butter or herb butter, to serve

Method
 

Preparation
  1. Start by heating the oven to 425°F. Then line a heavy-duty sheet pan with parchment paper.
  2. Pat the branzino completely dry, inside and out.
  3. Cut 3 shallow slashes in the skin on each side of the fish.
Seasoning and Stuffing
  1. Rub the fish all over with the olive oil, both inside and out.
  2. Season generously with kosher salt and freshly ground black pepper, including the cavities.
  3. Stuff each cavity with lemon slices, smashed garlic, and herb sprigs.
Roasting
  1. Lay the fish on the prepared pan and roast for 16 to 18 minutes.
  2. Check early to ensure the fish stays moist and tender, looking for opaque flesh that flakes easily near the backbone.
Finishing Touch
  1. Broil the fish for 1 to 2 minutes for crispy skin, watching closely to avoid scorching.
  2. Serve with lemon wedges, extra herbs, or lemon garlic butter.

Notes

Ensure the fish is dry before roasting for the best texture. Adjust cooking time if using fish larger or smaller than specified. Common mistakes include not drying the fish adequately and overcooking it.