Name: Whole Roasted Branzino with Lemon Herbs Recipe
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Cuisine: Mediterranean
Ingredients: 2 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; Kosher salt, to taste; Freshly ground black pepper, to taste; Lemon garlic butter or herb butter, to serve

Jump to Recipe

Introduction

Whole roasted branzino is a simple yet elegant dish perfect for a quick weeknight dinner or a special occasion. Infused with fresh herbs and bright lemon, this recipe highlights the delicate flavor and tender texture of the fish.

Two whole grilled fish with golden-brown, slightly crispy skin and diagonal cuts on top are placed side by side on a large white plate. Underneath each fish are thin slices of yellow lemon creating a base layer, with fresh green herbs such as parsley and rosemary arranged around and between the fish, adding texture and color. Lemon wedges are spaced evenly around the edge of the plate for decoration. A small white bowl filled with a light green herb sauce sits above the fish at the top center of the plate. The plate rests on a white marbled surface with blurred background elements like a glass bottle, bowl, and some green leaves visible but out of focus. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 whole branzino, about 1 to 1 1/2 lb each, cleaned and scaled
2 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
Kosher salt and freshly ground black pepper, to taste
Optional: lemon garlic butter or herb butter, to serve

Instructions

Step 1: Preheat the oven to 425°F. Line a heavy-duty sheet pan with parchment paper.
Step 2: Pat the branzino dry inside and out. Cut 3 shallow slashes on each side of the skin.
Step 3: Rub the fish all over, inside and out, with olive oil. Season generously with kosher salt and black pepper, including the cavities.
Step 4: Stuff each cavity with lemon slices, smashed garlic cloves, and herb sprigs.
Step 5: Place the fish on the prepared pan and roast for 16 to 18 minutes, checking early to ensure the flesh stays moist and flakes easily near the backbone.
Step 6: Broil the fish for 1 to 2 minutes to crisp the skin, watching closely to prevent scorching.
Step 7: Serve the branzino with lemon wedges, extra herbs, and optional lemon garlic or herb butter.

Tips & Variations

For even more flavor, marinate the fish for 15 minutes in olive oil, lemon juice, and herbs before roasting.
Try using a mix of herbs like dill or basil for a different aromatic twist.
If branzino is unavailable, use other whole white fish like sea bass or snapper.
To ensure crispy skin, make sure the fish is very dry before applying oil.

Storage

Store any leftover roasted branzino in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or covered skillet to avoid drying out the fish. It’s best enjoyed fresh but can be served cold in salads or sandwiches.

How to Serve

Two whole grilled fish with golden brown, slightly crispy skin and sliced cuts on the top are placed side by side on a large white plate. The fish lie on a bed of thin lemon slices showing bright yellow and green textures beneath them. Around the plate, fresh green herbs and lemon wedges are arranged for decoration. A small white bowl filled with a creamy, light yellow sauce with chopped green herbs sits at the top center of the plate. The plate rests on a white marbled surface with soft natural light coming from the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this recipe in advance?

You can clean and season the fish a few hours ahead and keep it refrigerated, but it’s best to roast it just before serving to maintain the skin’s crispness and the flesh’s tenderness.

What if I don’t have fresh herbs?

Dried herbs can be used in a pinch—use about one-third the amount and sprinkle inside the cavity and on top. Fresh herbs, however, give the best flavor and freshness.