What the heck is this?
This is your fancy-but-secretly-easy answer to dinner that feels like a seaside escape. Branzino, also known as European sea bass, is a mild, flaky white fish that cooks beautifully whole—skin-on, bones-in, and packed with flavor. This recipe roasts it with lemon, garlic, and herbs for a crispy skin, juicy interior, and a meal that’s both elegant and effortless. It’s the kind of dish that looks like it came out of a restaurant kitchen but takes under 30 minutes start to finish.
Why You’ll Love This Recipe
Because it’s simple, fresh, and downright stunning. Whole roasted branzino looks impressive on the table, but the prep is minimal—stuff it, season it, and pop it in the oven. The skin crisps up beautifully, the meat stays moist and delicate, and the aromatics do all the heavy lifting. Plus, it’s high in protein, naturally low-carb, and totally fits into a Mediterranean diet. Bonus: no complicated sauce needed.
The Good Stuff You’ll Need
- 2 whole branzino (about 1 to 1½ lb each), cleaned and scaled, heads on or off
- 2 lemons (1 sliced, 1 for juice)
- 6 cloves garlic, smashed
- A few sprigs of fresh thyme and/or rosemary
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Optional: a pinch of chili flakes or a few capers for added zing
- Optional garnish: chopped parsley, extra lemon wedges
Let’s Do This
- Preheat the oven: Crank it up to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Prep the fish: Pat the branzino dry inside and out with paper towels. Make 2–3 shallow diagonal slashes on each side of the fish (this helps the seasoning and heat get in).
- Season and stuff: Rub each fish inside and out with olive oil, salt, and pepper. Stuff the cavities with a few lemon slices, smashed garlic cloves, and herb sprigs. If using chili flakes or capers, sprinkle a few inside the cavity too.
- Roast it: Place the fish on the prepared sheet, spaced apart. Roast for about 18–22 minutes, depending on size, until the flesh flakes easily and the skin is golden and crisp. The internal temp should hit 135–140°F (57–60°C) near the spine.
- Finish and serve: Squeeze fresh lemon juice over the roasted fish and sprinkle with chopped parsley. Serve whole, letting everyone flake off what they want—it’s part of the fun!
Serving Suggestions
Serve it with herbed couscous, roasted potatoes, or a tomato-cucumber salad drizzled in olive oil. It also plays well with grilled veggies, crusty bread, or a side of garlicky sautéed greens. Keep it light and let the fish be the star.
Switch It Up
- Swap in other herbs like dill or oregano.
- Add thin-sliced fennel or cherry tomatoes to the baking sheet for extra flavor and color.
- Try a drizzle of lemony tahini sauce or chimichurri if you want a sauce on the side.
- Cooking for one? Halve the recipe and roast a single fish.
Make-Ahead Tips
You can prep the fish (clean, score, season, and stuff) a few hours ahead and keep it covered in the fridge. Bring it to room temp 15–20 minutes before roasting for even cooking. Leftovers are great cold or gently reheated and flaked into salads, rice bowls, or pasta.
Questions People Actually Ask
What does branzino taste like? It’s light, mild, and slightly sweet with a tender texture—like a more delicate version of sea bass.
Can I eat the skin? Yes! When roasted well, it’s crispy and delicious.
Is branzino bony? It does have bones, but they’re easy to pick around—just flake the flesh off with a fork.
Where can I find whole branzino? Most fish markets or well-stocked grocery stores carry it, especially Mediterranean or upscale markets.
Whole Roasted Branzino with Lemon, Garlic & Herbs: Your Mediterranean Dinner Dream
- Total Time: 30 minutes
- Yield: 2–4 servings 1x
Description
This is your fancy-but-secretly-easy answer to dinner that feels like a seaside escape. Branzino, also known as European sea bass, is a mild, flaky white fish that cooks beautifully whole—skin-on, bones-in, and packed with flavor. This recipe roasts it with lemon, garlic, and herbs for a crispy skin, juicy interior, and a meal that’s both elegant and effortless. It’s the kind of dish that looks like it came out of a restaurant kitchen but takes under 30 minutes start to finish.
Ingredients
2 whole branzino (about 1 to 1½ lb each), cleaned and scaled, heads on or off
2 lemons (1 sliced, 1 for juice)
6 cloves garlic, smashed
A few sprigs of fresh thyme and/or rosemary
2 tablespoons olive oil
Salt and freshly ground black pepper
Optional: a pinch of chili flakes or a few capers for added zing
Optional garnish: chopped parsley, extra lemon wedges
Instructions
Preheat the oven: Crank it up to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.
Prep the fish: Pat the branzino dry inside and out with paper towels. Make 2–3 shallow diagonal slashes on each side of the fish (this helps the seasoning and heat get in).
Season and stuff: Rub each fish inside and out with olive oil, salt, and pepper. Stuff the cavities with a few lemon slices, smashed garlic cloves, and herb sprigs. If using chili flakes or capers, sprinkle a few inside the cavity too.
Roast it: Place the fish on the prepared sheet, spaced apart. Roast for about 18–22 minutes, depending on size, until the flesh flakes easily and the skin is golden and crisp. The internal temp should hit 135–140°F (57–60°C) near the spine.
Finish and serve: Squeeze fresh lemon juice over the roasted fish and sprinkle with chopped parsley. Serve whole, letting everyone flake off what they want—it’s part of the fun!
Notes
Serve it with herbed couscous, roasted potatoes, or a tomato-cucumber salad drizzled in olive oil. It also plays well with grilled veggies, crusty bread, or a side of garlicky sautéed greens. Keep it light and let the fish be the star.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 310 kcal per serving
- Fat: ~18g
- Carbohydrates: ~2g
- Protein: ~35g