Roasted Branzino
Ingredients
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- 2 whole branzino (whole, scaled and gutted)
- 2 tbsp olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper – freshly ground
- 1 large lemon – thinly sliced
- 3 cloves garlic – thinly sliced
- 1/4 cup fresh parsley – coarsely chopped (~0.5 n/a parsleys)
- 6 sprigs fresh thyme
- lemon wedges – for serving
Instructions
1. Heat the oven to 450°F. Line a rimmed baking sheet with foil and set a rack inside if you have one.
2. Pat the branzino dry with paper towels, then make 2–3 shallow diagonal slashes on each side, stopping at the bone.
3. Rub the baking sheet and the fish all over with olive oil.
4. Season inside and out with kosher salt and black pepper, then tuck the lemon, garlic, parsley, and thyme evenly into the cavities.
5. Roast until the skin is blistered and the thickest part of the fillet flakes and registers 130–135°F, 14–18 minutes; for crisper skin, broil 1–2 minutes at the end.
6. Rest 5 minutes, transfer to a platter, and serve with lemon wedges.
Roasted Branzino is a whole-fish preparation prized for its delicate, sweet flesh and crisped skin. The fish is lightly seasoned and perfumed with lemon and herbs, producing clean, bright flavors and a moist interior. High-heat roasting blisters the skin while keeping the meat succulent, making the dish both simple and elegant.
Branzino, also known as European sea bass, is native to the Mediterranean and has been enjoyed across coastal Italy, Greece, France, and Spain for centuries. Whole roasted presentations are common in seaside tavernas and trattorias, where minimal seasoning lets the fish shine. Over time, the approach has spread globally, becoming a restaurant and home-cooking staple that reflects Mediterranean restraint and respect for pristine seafood.