Name: Whole Roasted Branzino with Lemon and Herbs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 lbs Whole branzino, scaled and gutted; 3 tbsp Extra virgin olive oil; 1 large Lemon, thinly sliced; 4 cloves Garlic cloves, smashed; 4 sprigs Fresh rosemary sprigs; 4 sprigs Fresh thyme sprigs; 1 tsp Sea salt; 0.5 tsp Freshly cracked black pepper

"This elegant whole roasted branzino features crispy skin and tender, succulent white meat infused with aromatic rosemary, thyme, and bright citrus. It is a show-stopping Mediterranean centerpiece that is surprisingly simple to prepare for weeknight dinners or elegant gatherings."

1 Ingredients

Qty	Item
2 lbs 900 g	Whole branzino, scaled and gutted
3 tbsp 45 ml	Extra virgin olive oil
1 large 1 piece	Lemon, thinly sliced
4 cloves 4 cloves	Garlic cloves, smashed
4 sprigs 4 sprigs	Fresh rosemary sprigs
4 sprigs 4 sprigs	Fresh thyme sprigs
1 tsp 5 g	Sea salt
0.5 tsp 2 g	Freshly cracked black pepper

2 Instructions

Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.

Rinse the branzino under cold water, ensuring the cavity is clean, and pat the skin extremely dry with paper towels. Dry skin is essential for crispiness.

Using a sharp knife, make three shallow diagonal scores on both sides of each fish.

Rub the olive oil over the entire exterior and inside the cavity of the fish. Season generously with sea salt and black pepper.

Stuff each fish cavity with lemon slices, smashed garlic cloves, and sprigs of rosemary and thyme.

Arrange the fish on the prepared baking sheet. Place any remaining lemon slices around the fish.

Roast for 18 to 22 minutes, or until the flesh is opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).

Optional: Turn on the broiler for the last 1-2 minutes to achieve a golden, charred skin.

Remove from the oven and let rest for 5 minutes. Drizzle with a little more olive oil and fresh lemon juice before serving.

·
Ask your fishmonger to scale and gut the fish to save significant prep time.
·
Ensure the fish is at room temperature for 15 minutes before roasting for even cooking.
·
Using a fish spatula makes transferring the delicate roasted fish to a serving platter much easier.
·
For an extra flavor boost, add a splash of dry white wine to the baking sheet before roasting.

? Frequently Asked Questions

Can I use frozen branzino?

Yes, but ensure it is completely thawed in the refrigerator overnight and patted very dry before seasoning.

How do I know the fish is fully cooked?

The eyes will turn solid white and the meat will easily pull away from the backbone when tested with a fork.

Should I leave the head and tail on?

Roasting with the head and tail on preserves moisture and provides the best flavor, though you can remove them if you prefer.

What sides pair well with roasted branzino?

It pairs beautifully with roasted fingerling potatoes, sautéed broccolini, or a simple Greek salad.

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