Whole Roasted Branzino Recipe
A simple whole roasted branzino seasoned with olive oil, stuffed with lemon and fresh herbs, and roasted at high heat for perfectly moist, flavorful results. This Mediterranean recipe skips flipping, cooks evenly, and includes easy deboning steps for serving at home, as restaurants do.
Servings: 2 servings
Ingredients
- 2 whole branzino 1 ¼ to 1 ½ lbs each - cleaned, scaled and gutted
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 lemon sliced thinly
- 6 sprigs of fresh herbs dill, parsley, oregano, etc.
For The Sauce
- ¼ cup lemon juice
- 1 clove garlic minced
- 3 tablespoons olive oil
- 1-2 tablespoons chopped fresh herbs
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 425°F (218°C). Line a large sheet pan with parchment paper and set it aside.
- Using paper towels, thoroughly dry the branzino on all sides, including the cavity.
- Place it on the sheet pan. Using a sharp knife, make two to three slits on both sides of the fish, piercing all the way through the skin.
- Spread olive oil all over the fish and season generously with kosher salt, including the cavity. Be sure to rub the oil and salt into the slits you made.
- Stuff each branzino with 2-3 lemon slices and a few sprigs of fresh herbs.
- Transfer the fish to the oven and roast for 16-18 minutes*, or until the internal temperature reaches 135-138°F (57°C -59°C). There is no need to flip the fish.
- Remove from the oven and let it sit for a few minutes (no more than 5).
- Meanwhile, whisk together the lemon juice, garlic, olive oil, herbs, salt, and pepper in a small bowl until combined.
- To debone the fish, using a sharp knife, cut through the skin of the tail until you feel the bone. Then cut off the head entirely and discard.
- While holding the fish steady with your non-dominant hand from the top, slide your knife parallel along the backbone. You want to “feel” the bones with your knife to ensure you are cutting right on top. Remove the flesh and transfer it to a plate.
- The entire backbone will reveal itself. Gently hold the bone at the head end and lift the whole thing, including the tail. Discard the bone.
- Briefly check the bottom fillet for any stray bones before serving.
- When ready to serve, drizzle it with the lemon olive oil sauce.
Notes
- Yields: This recipe makes 2 roasted whole branzino and serves 2 adults. The nutritional data below is per serving and does not include the olive oil drizzle (as it depends on how much you decide to use).
- *A note on roasting time: There is a direct correlation between the weight of the fish and the cooking time. It is best to cook about 16 minutes if your fish is smaller than 1 ½ lbs. If it is closer to 1 ½ lbs, you can cook it for up to 18 minutes.
- Storing leftovers: This fish tastes best when it is still warm, fresh out of the oven. However, you can store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in a low oven at 300°F (150°C) until just warmed through for about 5 minutes. I would not recommend reheating it in the microwave as it could dry out the fish.
- Substitution for the fish: I tested this recipe using whole branzino. However, this method of roasting white flaky fish generally works with other fish, such as red snapper, black sea bass, or whole trout. For best results, cooking time should be adjusted based on the size of the fish.
Nutrition
Calories: 400kcal | Carbohydrates: 8g | Protein: 81g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 360mg | Sodium: 2058mg | Potassium: 1279mg | Fiber: 2g | Sugar: 2g | Vitamin A: 589IU | Vitamin C: 44mg | Calcium: 91mg | Iron: 4mg
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