Go Back
Whole grilled branzino with rosemary, garlic and lime on a white plate

Branzino Recipe Whole (Roasted, Lemon & Herbs)

Whole branzino stuffed with lemon, garlic and fresh herbs, roasted until the skin is golden and crisp and the flesh flakes apart.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 2 whole branzino about 1 lb / 450 g each, scaled, gutted and cleaned
  • 3 tablespoons olive oil plus more for the pan
  • 1 lemon half thinly sliced and half cut into wedges for serving
  • 4 cloves garlic thinly sliced
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon red pepper flakes optional
  • Lemon wedges and extra parsley to serve

Method
 

  1. Preheat the oven to 450°F (230°C). Line a rimmed sheet pan with parchment and brush lightly with olive oil.
  2. Pat the branzino very dry inside and out with paper towels.
  3. Score 3 diagonal slashes on each side of each fish, cutting through the skin and about ¼ inch into the flesh.
  4. Rub the fish with olive oil and season with salt, black pepper and red pepper flakes, working seasoning into the slashes.
  5. Stuff each cavity with lemon slices, garlic slices, rosemary and thyme sprigs.
  6. Roast 18 to 22 minutes, until the skin is golden and crisp and the flesh flakes easily.
  7. Rest 3 minutes on the pan, then transfer to a platter.
  8. Scatter with chopped parsley and serve with lemon wedges, filleting at the table along the backbone.

Notes

  • Dry skin is essential for crisp skin; pat well and chill uncovered 30 minutes if the fish is damp.
  • Grill variation: oil the grates, grill over medium-high heat about 6 minutes per side, flipping once.
  • Branzino is done at 145°F in the thickest part; check at 18 minutes to avoid overcooking.
  • Substitutes: red snapper, sea bream, trout or small striped bass, adjusting time for size.
  • Leftovers: refrigerate up to 2 days, pick flesh off the bones and reheat gently with olive oil; do not microwave.