Roasted Branzino
A whole roasted branzino with blistered cherry tomatoes, fresh parsley, and lemon—simple, elegant, and ready in under an hour.
- Total time
- 35 min
- Servings
- 2
- Calories
- 420
- Protein
- 45g
Ingredients
- 2 whole whole branzino, cleaned
- 1 pint cherry tomatoes
- 3 tbsp olive oil
- 1 whole lemon
- ¼ cup fresh parsley
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Preheat oven to 425°F. Pat the 2 whole branzino dry with paper towels and score each fish 3 times on both sides.
- 2
Rub the fish all over with 2 tbsp olive oil, 1 tsp salt, and 0.5 tsp black pepper, including inside the cavity.
- 3
Slice 1 lemon into thin rounds. Stuff half the slices into the cavities of the fish, and place the rest on top.
- 4
In a baking dish, toss 1 pint cherry tomatoes with 1 tbsp olive oil and a pinch of salt. Arrange the fish over the tomatoes.
- 5
Roast for 20-25 minutes, until the fish flakes easily with a fork and the tomatoes are blistered and bursting.
- 6
Scatter 0.25 cup chopped fresh parsley over the fish and tomatoes before serving.
Tools you’ll need
- baking dish
- knife
- cutting board
- paper towels
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