Easy Roasted Lemon Herb Branzino Recipe
This Easy Roasted Branzino recipe features whole branzino fish seasoned with fresh herbs, garlic, and lemon, then roasted to perfection for a simple yet flavorful meal. The fish turns out tender and flaky with a crispy skin if broiled briefly at the end, making it a perfect elegant dish that’s surprisingly easy to prepare.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Ingredients
Fish
- 2 whole branzino (about 1 to 1 ½ pounds each), cleaned and scaled
Seasonings and Aromatics
- 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, to taste
- Freshly ground black pepper, to taste
Instructions
- Prep the fish: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Thoroughly pat the branzino dry with paper towels, including the inside cavity. Using a sharp knife, score the skin of each fish with three shallow cuts on each side to help flavor penetration and even cooking.
- Season the fish: Drizzle and rub olive oil all over the fish both inside and out. Generously season with kosher salt and freshly ground black pepper on all sides and inside the cavity. Stuff each cavity with a few thin lemon slices, smashed garlic cloves, and fresh herb sprigs. Thinly slice one lemon for the cavity and reserve the other lemon for garnishing or cutting into wedges for serving.
- Roast the branzino: Place the prepared fish on the parchment-lined baking sheet. Roast in the preheated oven for 16 to 18 minutes depending on the size of the fish. The fish is done when the flesh turns opaque and flakes easily with a fork. For crispy skin, move the fish under the broiler for 1 to 2 minutes at the end, keeping a close watch to prevent burning the fish or parchment paper.
- Serve: Remove the roasted branzino from the oven and transfer to serving plates. Garnish with fresh herb sprigs and lemon wedges. Serve immediately with optional lemon garlic butter sauce or squeeze fresh lemon juice over the fish for bright flavor.
Notes
- Ensure the fish is patted dry fully; moisture prevents crispy skin.
- Score the skin to help seasonings penetrate and aid even cooking.
- Be cautious when broiling to avoid burning the parchment paper or overcooking the fish.
- If fresh herbs are not available, dried herbs can be used but reduce quantity as they are more concentrated.
- Pair with a simple side like roasted vegetables or a fresh salad for a complete meal.
