Easy Roasted Branzino (Lemon Herb)

Whole roasted brazino recipe on a plate.

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Easy Roasted Branzino (Lemon Herb)

This whole roasted branzino couldn't be more perfect for a dinner party. It presents so well and is infused with fresh lemon, garlic and herb flavors. Watch the video below to see how I make this in my kitchen!

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: American

Keyword: Branzino Recipe, Roasted Branzino

Servings:

Author: Lisa Bryan

Equipment

Heavy Duty Sheet Pan

Ingredients

2 whole branzino (about 1 to 1 ½ pounds each) cleaned and scaled
2 lemons
4 garlic cloves smashed
6 sprigs fresh herbs (parsley, thyme, oregano and/or rosemary) plus more for garnish
2 tablespoons extra-virgin olive oil
kosher salt and freshly ground black pepper to taste

US - Metric

Instructions

Prep the fish. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Pat the fish completely dry, including the cavity, with paper towels. Then, score the skin with 3 shallow cuts per side.
Season the fish. Drizzle olive oil over the fish and rub it all over, both inside and out. Generously season the fish with salt and pepper, both inside and out. Stuff the cavity with a few lemon slices, garlic cloves, and fresh herbs. Note: Thinly slice one lemon for the cavity and one for garnish (or cut into wedges for serving).
Roast the branzino. Place the fish on the baking sheet and roast for 16 to 18 minutes, depending on size. The fish is done when the flesh is opaque and it flakes easily. If you'd like crispy skin, move the fish under the broiler for the last 1 to 2 minutes. Just be careful to not overcook it or burn the parchment paper.
Serve. Remove the branzino from the oven and serve with fresh lemon wedges for squeezing or my lemon garlic butter sauce for drizzling.

Video

Notes

Ask your fishmonger to clean and descale the fish. They'll happily do it and it saves you time and energy.
Choose just 1 to 2 types of fresh herbs for stuffing in the cavity. Don't go overboard with too many different herbs.
A whole branzino cooks faster than you'd think! So do keep an eye on it to prevent it from overcooking and drying out.
After cooking branzino multiple ways, I've found there is no need to flip the fish, unless you plan on eating the skin. This simple roasting method is easy and fuss-free!
As written this recipe is dairy-free, but if you'd like a more buttery flavor, my lemon garlic butter sauce or a melted and drizzly version of my compound herb butter is wonderful to serve alongside and drizzle on the flesh of the fish.

Nutrition