Sheet-Pan Orata with Lemon & Herbs
Whole branzino (or sea bream) roasted on a sheet pan with cherry tomatoes, olives, and fresh herbs — golden, tender, ready in 18 minutes. Pure Italian simplicity.
- Total time
- 18 min
- Servings
- 2
- Calories
- 320
- Protein
- 38g
Ingredients
- 2 fish (about 1 lb total) whole branzino (or sea bream), cleaned and gutted
- 1 cup, halved cherry tomatoes
- ½ cup Castelvetrano or green olives, pitted
- 1 whole, sliced into thin rounds lemon
- 2 tbsp, chopped fresh parsley and oregano (or Italian seasoning)
- 3 tbsp olive oil
Instructions
- 1
Preheat oven to 425°F. Pat the fish dry inside and out with paper towels.
- 2
Arrange the tomatoes, olives, and lemon slices on a sheet pan. Drizzle with 1 tbsp oil and a pinch of salt.
- 3
Rub the fish with remaining 2 tbsp oil. Season inside and out with salt, pepper, and half the herbs.
- 4
Nestle the fish among the vegetables on the pan. Scatter remaining herbs over the top.
- 5
Roast until the flesh is opaque and flakes easily at the thickest part, 12–14 minutes.
- 6
Serve hot, drizzling pan juices over the fish and vegetables.
Tools you’ll need
- sheet pan (13×18 inch)
- paper towels
- oven (preheated to 425°F)
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