Sheet-Pan Branzino with Lemon & Herbs
Whole branzino stuffed with fresh herbs and lemon, roasted on a sheet pan until the skin crisps and flesh flakes. Dinner in under 20 minutes with zero fuss.
- Total time
- 18 min
- Servings
- 2
- Calories
- 320
- Protein
- 42g
elegantsimplemediterraneanfishcrispytenderflakyweeknight
Ingredients
- 2 fish (8 oz each) whole branzino, scaled and gutted
- 2 whole, divided lemon
- ½ cup, chopped fresh herbs (parsley, dill, or thyme)
- 3 tbsp olive oil
- 3 cloves, thinly sliced garlic
- 1 to taste salt and black pepper
Instructions
- 1
Preheat oven to 425°F. Slice 1 lemon into thin rounds; cut the other in half and reserve.
- 2
Pat both fish dry inside and out. Stuff each cavity with half the herbs, half the garlic, and half the lemon slices.
- 3
Arrange fish on a sheet pan, drizzle with olive oil, season generously with salt and pepper.
- 4
Roast 12–14 minutes until skin crisps and flesh flakes easily at the thickest point.
- 5
Squeeze reserved lemon half over the fish. Serve immediately from the pan.
Tools you’ll need
- sheet pan (13 × 18 inches)
- oven
- knife and cutting board
- paper towels
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