Roasted Branzino with Lemon and Herbs
A simple Italian preparation of whole branzino roasted until the skin is crispy and flesh tender. Finished with fresh lemon, garlic, and aromatic herbs for bright Mediterranean flavors.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 38g
Ingredients
- 2 fish (1 lb each) whole branzino, cleaned and gutted
- 3 tbsp extra virgin olive oil
- 1 whole lemon
- 4 sprigs fresh thyme sprigs
- 2 sprigs fresh rosemary sprigs
- 3 cloves garlic cloves, sliced
- 1 tsp kosher salt
- ½ tsp black pepper
Instructions
- 1
Preheat oven to 425°F. Pat branzino dry inside and out with paper towels.
- 2
Slice lemon into thin rounds. Season fish cavities and exteriors generously with salt and pepper.
- 3
Divide lemon slices, thyme, rosemary, and garlic between fish cavities.
- 4
Brush a rimmed baking sheet with 1 tbsp olive oil. Place fish on sheet and drizzle remaining olive oil over tops.
- 5
Roast for 12–15 minutes until skin is crispy and flesh is opaque when tested with a fork at the thickest part.
- 6
Transfer to serving plates and serve immediately with pan juices drizzled over.
Tools you’ll need
- rimmed baking sheet
- paper towels
- chef's knife
- cutting board
- oven thermometer (optional)
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