Roasted Branzino with Lemon and Herbs

A showstopping whole roasted fish with crispy skin, tender flesh, and bright Mediterranean flavors. Ready in under 30 minutes with minimal prep.

italianseafooddinnergluten-freequick

Ingredients

1
Set the oven to 425°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.
2
Pat both branzino dry inside and outside using paper towels, removing all surface moisture so the skin will crisp during roasting.
3
Cut the lemon lengthwise from tip to root into 8 thin wedges, keeping the skin attached so they hold their shape.
4
Slice the garlic cloves into paper-thin slivers, about the thickness of a playing card, using a sharp knife.
5
Place both fish on a large rimmed baking sheet and sprinkle the inside and outside of each with 0.375 teaspoon of sea salt and 0.125 teaspoon of black pepper, dividing evenly.
6
Stuff each fish's cavity with 2 lemon wedges, 2 rosemary sprigs, 2 thyme sprigs, and 1 garlic sliver, pushing the herbs and lemon toward the tail end.
7
Drizzle 1.5 tablespoons of olive oil over the top of each fish, coating the entire surface evenly with your fingers or a brush.
8
Place the baking sheet in the preheated 425°F oven and roast for 14–16 minutes, until the skin looks golden brown and crispy and the flesh near the backbone is opaque white.
9
Remove the baking sheet from the oven using an oven mitt and let it rest on the stovetop for 2 minutes before serving.
10
Slide a thin metal fish spatula or large spoon under one fish and carefully transfer it to the center of a plate, keeping it whole.
11
Repeat with the second fish, plating it on a second plate, then serve immediately while the skin is still crispy.

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