Sheet-Pan Branzino with Tomatoes & Tahini
Whole branzino roasts on a sheet pan with charred tomatoes and peppers, served with tahini drizzle and warm flatbread. One-pan Mediterranean dinner in under 25 minutes.
- Total time
- 22 min
- Servings
- 2
- Calories
- 420
- Protein
- 42g
Ingredients
- 2 fish (8 oz each) whole branzino (cleaned and scaled)
- 4 whole roma tomatoes
- 2 whole green bell peppers
- 2 whole lemon
- 3 tbsp tahini
- 2 tbsp chopped fresh herbs (oregano, thyme, or parsley)
- 3 tbsp olive oil
Instructions
- 1
Heat oven to 475°F. Halve tomatoes and peppers lengthwise, removing pepper cores. Arrange on a sheet pan.
- 2
Pat branzino dry inside and out. Season generously with salt, pepper, and half the herbs. Tuck lemon slices inside each cavity.
- 3
Drizzle vegetables and fish with olive oil. Roast for 16 minutes until fish flakes at the thickest part and tomatoes char.
- 4
While roasting, whisk tahini with 2 tbsp water and juice from remaining lemon to make a drizzle sauce.
- 5
Transfer fish and vegetables to plates. Drizzle tahini sauce over top and scatter remaining herbs.
Tools you’ll need
- sheet pan
- small bowl
- whisk
- instant-read thermometer (optional)
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