What is a whole roasted branzino?

Whole roasted branzino is an entire cleaned and scaled European sea bass cooked in the oven. Usually, cooks fill the cavity with citrus, garlic, and herbs before roasting.

What kind of fish is branzino?

Branzino is European sea bass. It has tender white flesh, a mild flavor, and a delicate texture.

What does roasted branzino taste like?

Roasted branzino tastes mild, fresh, and slightly sweet. In this recipe, lemon, garlic, and herbs add brightness without covering the fish.

What herbs go best with branzino?

Parsley, thyme, oregano, and rosemary pair nicely with branzino. However, stick with one or two varieties for balanced flavor.

Whole Roasted Branzino (Lemon Herb) Recipe : Amazing Dinner

Description

Whole Roasted Branzino (Lemon Herb) gives you tender, flaky European sea bass with lightly crisp skin and fresh lemon, garlic, and herb flavor. This simple seafood dinner serves 4 and comes together in just 30 minutes.

Ingredients

Scale

2 whole branzino, about 1 to 1½ pounds each, cleaned and scaled
2 lemons
4 garlic cloves, smashed
6 sprigs fresh herbs such as parsley, thyme, oregano, and/or rosemary, plus extra for garnish
2 tablespoons extra-virgin olive oil
Kosher salt, to taste
Freshly ground black pepper, to taste

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Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Dry the fish thoroughly inside and out, then make 3 shallow slashes on each side of each fish.
Coat the fish with olive oil inside and outside, then season generously with salt and pepper. Fill each cavity with lemon slices, smashed garlic, and fresh herbs.
Arrange the fish on the prepared baking sheet and roast for 16 to 18 minutes, adjusting slightly for size. The fish is ready when the flesh is opaque and flakes easily.
For crispier skin, broil for the final 1 to 2 minutes while watching closely.
Serve with fresh lemon wedges, or optionally drizzle with lemon-garlic butter sauce.

Notes

Ask the fishmonger to clean and scale the branzino to reduce preparation work.

Use only 1 or 2 varieties of fresh herbs so their flavors do not overwhelm the fish.

Whole branzino cooks quickly, so avoid extending the roasting time or the flesh may become dry.

Flipping is unnecessary unless crisp skin is desired.

For crispier skin, the fish can be turned during roasting or briefly broiled at the end.

The recipe is dairy-free as written. Lemon-garlic butter sauce or melted herb butter can be added for a richer flavor.

Trout is the closest whole-fish substitute. Whole snapper also works.

Leave the bones in while roasting. After cooking, lift away the backbone and remove remaining pin bones individually.

The fish is done when the flesh is opaque, moist, and flakes easily. An internal temperature of about 145°F can also serve as a guide.

Cool leftovers completely, place them in an airtight container, and refrigerate for up to 2 days.

Reheat leftovers gently in a roughly 300°F oven or microwave until warmed through.

One lemon can be thinly sliced for stuffing the fish, while the second can be sliced or cut into wedges for garnish and serving.

Serve the fish whole with herbs and roasted lemon, or fillet it after cooking and remove the head and bones.