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.
Ingredients
- 2 fish whole branzino (European sea bass), cleaned, scaled, gutted
- 4 tbsp extra-virgin olive oil
- 2 lemon, thinly sliced
- 4 cloves garlic cloves, thinly sliced
- 6 sprigs fresh thyme sprigs
- 4 sprigs 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
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1
Preheat oven to 450°F (230°C). Line a large rimmed baking sheet with parchment paper.
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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.
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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.
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4
Stuff each cavity with a few slices of 2 thinly sliced lemon, half the 4 cloves thinly sliced garlic cloves, and a mix of 6 sprigs fresh thyme sprigs and 4 sprigs fresh rosemary sprigs sprigs.
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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.
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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.