Baked Whole Branzino

🕒 Prep: 10 min
🔥 Cook: 25 min
🍽 Serves: 8

If you're looking to impress with minimal effort, this Baked Whole Branzino is your secret weapon. With fresh herbs and a hint of lemon, it's a dish that brings out the best in this mild, delicate fish.

Why You'll Love This Recipe

  • Quick prep and cook time make it perfect for weeknights or dinner parties.
  • The simplicity of ingredients keeps the focus on the fish's natural flavor.
  • Minimal cleanup with a one-pan approach.
  • Healthy and light, yet satisfying.

Ingredients

2 whole branzino, cleaned and scaled
1 lemon, thinly sliced
1/4 cup olive oil
1 tablespoon salt
1 tablespoon black pepper
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 cloves garlic, thinly sliced

Step-by-step Instructions

First things first, preheat your oven to 400°F (200°C). While the oven warms up, rinse the branzino under cold water to ensure it's clean, then pat it dry with paper towels. Drying is key to getting a nice, crispy skin.

Next, take a sharp knife and score the skin of each fish diagonally on both sides. This helps the seasonings seep in and allows the fish to cook evenly. Now, drizzle olive oil generously over the fish, rubbing it inside and out. Sprinkle with salt and black pepper to taste.

Stuff the cavity of each branzino with a few lemon slices, sprigs of rosemary and thyme, and some garlic slices. This is where the magic happens as these aromatics infuse the fish with flavor as it bakes.

Lay the fish on a parchment-lined baking sheet. This prevents sticking and makes cleanup a breeze. Slide the tray into your preheated oven and let the fish bake for 20-25 minutes. You'll know it's done when the flesh flakes easily with a fork. Once out of the oven, let it rest for a few minutes before serving, allowing the juices to redistribute.

Tips & Tricks

  • Score the fish gently; you don't want to cut too deep into the flesh.
  • If you're cooking for a crowd, scale up the ingredients proportionally and use a larger baking sheet.
  • Check the fish at the 20-minute mark to avoid overcooking.
  • For an extra burst of flavor, add a splash of white wine to the baking sheet.

Serving Suggestions

This dish pairs beautifully with a simple arugula salad, dressed with a light vinaigrette. For a heartier meal, serve alongside roasted potatoes or a wild rice pilaf. A chilled glass of Sauvignon Blanc or a light Pinot Grigio complements the branzino perfectly.

Frequently Asked Questions

What is branzino?
Branzino, also known as European sea bass, is a mild, flaky white fish often used in Mediterranean cuisine.
Can I use a different type of fish?
Yes, any mild white fish like snapper or trout would work well with this recipe.
How do I know when the fish is cooked?
The fish is done when the flesh flakes easily with a fork and the internal temperature reaches 145°F (63°C).

Ingredients Explained

Branzino is a mild, flaky white fish that absorbs flavors beautifully. It's not fishy, making it a crowd-pleaser. Lemon brings brightness and a touch of acidity that cuts through the richness of the fish. Olive oil helps to keep everything moist and adds a subtle fruitiness. Salt and black pepper are essential for seasoning, enhancing all the flavors without overpowering. Fresh rosemary and thyme provide earthy notes that complement the branzino perfectly. Finally, garlic adds a mellow, savory depth as it roasts inside the fish.

Simplified Instructions

1. Preheat your oven to 400°F (200°C).
2. Rinse the branzino under cold water and pat dry with paper towels.
3. Score the skin of each fish diagonally on both sides.
4. Rub the branzino inside and out with olive oil, salt, and black pepper.
5. Stuff the cavity of each fish with lemon slices, rosemary, thyme, and garlic slices.
6. Place the branzino on a parchment-lined baking sheet.
7. Bake in the preheated oven for 20-25 minutes or until the fish flakes easily with a fork.
8. Remove from the oven and let it rest for a few minutes before serving.

Ratings and Comments

Thank you for your rating!