Sheet-Pan Lemon Herb Branzino
Two whole branzino roasted with lemon, olive oil, and fresh herbs on a sheet pan in 18 minutes. Crispy skin, tender flesh, and a bright Mediterranean finish—no flipping required.
- Total time
- 18 min
- Servings
- 2
- Calories
- 285
- Protein
- 36g
Ingredients
- 2 fish (about 1 lb each) whole branzino, gutted and scaled
- 1 whole lemon
- ¼ cup, chopped fresh parsley and dill (or herbs of choice)
- 3 tbsp olive oil
- 2 cloves, minced garlic
- 1 to taste salt and black pepper
Instructions
- 1
Pat branzino dry with paper towels, inside and out. Season cavity and skin generously with salt and pepper.
- 2
Slice half the lemon into thin rounds. Stuff each fish with lemon slices, minced garlic, and half the chopped herbs.
- 3
Line a sheet pan with parchment paper. Lay fish flat, drizzle with olive oil, sprinkle remaining herbs on top.
- 4
Roast at 425°F for 14–16 minutes until skin is crispy and flesh flakes easily at the thickest part.
- 5
Squeeze remaining lemon over fish. Serve immediately on the pan or transfer to a platter.
Tools you’ll need
- sheet pan
- parchment paper
- paper towels
- sharp knife
- oven (preheated to 425°F)
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