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Branzino with Lemon and Herbs

Whole branzino (European sea bass) scored and stuffed with lemon, garlic, and fresh herbs, then roasted at high heat until the skin is crisp and the flesh is moist and flavorful. A refined yet simple Mediterranean dinner.

45 minMediumServes 4360 cal/serving

ItalianDinnerOvenMediterraneanPescatarianHigh ProteinHigh FiberLow CarbHalal-friendlyDairy-FreeGluten-FreeNut-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

Ingredients

  • 2 fish whole branzino (European sea bass), cleaned, scaled, gutted
  • 4 tbsp extra-virgin olive oil
  • 2 lemon, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 6 fresh thyme sprigs
  • 4 fresh rosemary sprigs
  • 4 tbsp fresh flat-leaf parsley, roughly chopped
  • 1.5 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 2 tbsp fresh lemon juice
  • 2 tbsp capers, drained

Instructions

  1. 1

    Preheat oven to 450°F (230°C). Line a large rimmed baking sheet with parchment paper.

  2. 2

    Pat 2 fish scaled, gutted whole branzino (European sea bass), cleaned dry inside and out with paper towels. Using a sharp knife, make 3 diagonal slashes about 1/2 inch deep on each side of each fish.

  3. 3

    Drizzle half the 4 tbsp extra-virgin olive oil over the fish, rubbing it into the slashes and cavity. Season generously inside and out with 1.5 tsp kosher salt and 1/2 tsp freshly ground black pepper.

  4. 4

    Stuff each cavity with a few slices of 2 thinly sliced lemon, half the 4 thinly sliced garlic cloves, and a mix of 6 fresh thyme sprigs and 4 fresh rosemary sprigs sprigs.

  5. 5

    Place fish on the prepared baking sheet. Roast for 20 to 25 minutes until the skin is crisp and the flesh is opaque and flakes easily, reaching an internal temperature of 145°F (63°C) at the thickest part.

  6. 6

    Drizzle with remaining olive oil and 2 tbsp fresh lemon juice. Scatter 2 tbsp drained capers and 4 tbsp roughly chopped fresh flat-leaf parsley over the fish and serve immediately.

Questions

How long does Branzino with Lemon and Herbs keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through.

Can I halve or double Branzino with Lemon and Herbs?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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