Sheet-Pan Grilled Branzino with Summer Vegetables
Whole branzino and bright vegetables roast together on one pan until the fish is flaky and the vegetables are tender-charred. A squeeze of fresh lemon ties it all together in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 340
- Protein
- 38g
Ingredients
- 2 fish (6-8 oz each) whole branzino, cleaned and gutted
- 3 cups, cut into bite-sized pieces mixed vegetables (broccoli florets, baby corn, bell peppers, zucchini, carrots)
- 3 tbsp olive oil
- 1 whole, halved lemon
- 2 tbsp, chopped fresh herbs (dill, parsley, or oregano)
- 1 pinch salt and black pepper
Instructions
- 1
Preheat oven to 425°F. Pat branzino dry inside and out with paper towels.
- 2
Toss vegetables with 2 tbsp olive oil, salt, and pepper on a sheet pan. Spread in a single layer.
- 3
Roast vegetables 8 minutes until they start to soften. Remove pan from oven.
- 4
Rub branzino with remaining 1 tbsp oil, salt, pepper, and half the herbs. Stuff cavity with lemon half.
- 5
Nestle branzino on top of vegetables. Return to oven and roast 8-10 minutes until fish flakes easily.
- 6
Squeeze remaining lemon over everything. Garnish with reserved herbs and serve immediately.
Tools you’ll need
- sheet pan (18x13-inch)
- paper towels
- oven
- knife
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