Roasted Branzino Recipe
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My roasted whole branzino recipe cooks in under 20 minutes and yields flaky, tender fish every time. Packed with fresh Mediterranean flavors the entire family will love, it’s quick to prep and perfect for weeknight dinners. Check out the step-by-step video below.
A whole roasted branzino may look impressive, but it’s effortless to make and tastes delicious. I’ve cooked this Mediterranean Sea bass countless times, and it never fails to wow guests. I’m going to show you how to cook a whole fish (yes, skin and all!).
Branzino can be cooked in various ways (we also love grilled branzino), but my favorite is when it’s oven-baked until the skin is crispy. The fish has a delicate, flaky texture, so I amp up the flavor with some simple Mediterranean spices that take it to the next level. It’s healthy, cooks in under 20 minutes, and is perfect to feed a crowd.
What is branzino?
Branzino is a type of white fish. It is also called European bass, as this fish is native to Europe’s southern and western coasts. I hadn’t tried this fish until I traveled Europe, where it’s widely used in Mediterranean cuisine (mainly Greek and Italian).
In culinary school, I was taught that branzino- like most sea bass – is best cooked whole, because the skin and bones help lock in moisture, protect the delicate flesh, and infuse it with the rich, Mediterranean flavors as it cooks.
Key Ingredients
Find the printable recipe with measurements below.
- Whole branzino. This recipe needs two whole Branzino, not single fillets (about 2 pounds total). I find them easily at most fishmongers and have noticed more and more mainstream grocery stores, too (in their seafood department). Ensure it is cleaned, please.
- Lemon. Thinly sliced lemon to put inside the fish before baking it. The freshness and acidity of lemon complement the flavor of baked fish and counter the briny flavors that may be present in it.
- Oregano. Dried oregano is a must for any Mediterranean dish, and this is no different.
- Fresh dill. With its citrusy and sweet flavor, fresh dill is perfect for brightening up the flavor of any fish, in particular this one.
- Olive oil. To bake. I also tested this with unsalted butter, but found the olive oil so much better.
- Cherry tomatoes and onions. I like to add these to the base of the baking dish to infuse extra flavor as the fish roasts.
How to make roasted branzino
Step 1- Season the fish inside and out with salt, black pepper, and oregano. Cut a few slits on both sides of the fish.
Step 2- Stuff the cavity of the fish with lemon slices. Add the sprigs of fresh dill.
Step 3- Assemble. Put the fish on a baking tray lined with baking paper. Sprinkle some dill and vegetables around the fish and drizzle everything with olive oil.
Step 4- Roast the branzino for 20 minutes or until the skin is crispy and the fish is cooked through.
★★★★★ REVIEW
“Roasted Branzino was tasty, and the flesh was moist. The recipe is easy to follow with only a few ingredients. Thanks for sharing.” – Lamyku
Arman’s recipe tips
Like any good white fish, Branzino doesn’t need much to make it shine- it’s all about letting the delicate flavor speak for itself. Here are my top tips to guarantee perfect results every time:
- Do not overcook. Keep an eye on it to ensure it doesn’t overcook. The internal temperature of cooked fish should be 145°F, so use a meat thermometer to double-check. You can also use a fork to check the doneness of the fish. If the fish flakes easily, remove it from the oven.
- Don’t skip cutting air pockets in the fish. Using a sharp knife to make a few diagonal slits or grates on the fish helps crisp up the skin and season the fish more efficiently. Only go about 1/2 an inch deep, to prevent slicing through the whole fish.
- Remove the bones before eating. Like any whole fish, there are bones, and these need to be removed from the flesh before eating them.
- Request the fish to be scaled beforehand. My fishmonger does this, but just in case, request that the Branzino be scaled and that the cavity be cleaned out.
Frequently asked questions
I’ve tested this recipe with whole snapper, flounder, and even the less common blue grenadier- all work beautifully. You can use just about any white fish, as long as the bones are intact, to help keep the flesh moist and flavorful while it cooks.
I like to amp up the Mediterranean flavors and pair this fish with roasted lemon potatoes, basmati rice, a Greek salad, and some roasted root vegetables.
If you’d rather skin the oven, this recipe also works beautifully in a skillet. Prepare the Branzino as you would for roasting, then place it on a greased skillet over medium heat. Pan-sear for 4 minutes, flip, and cook for another 4 minutes. Remove from the skillet and rest for 5 minutes before serving.
Storage instructions
To store: Place leftovers in a shallow container in the fridge. Properly refrigerated branzino keeps well for up to 3 days.
To freeze: The cooked and cooled fish can be stored in the freezer in an airtight container for up to two months.
Reheating: Reheat branzino in a skillet over medium heat or in the oven preheated to 275°F.
More seafood recipes
If you tried this Roasted Branzino recipe, please leave a star rating and comment. It helps others thinking of making this.
Easy Roasted Branzino Recipe
Video
Ingredients
- 2 small whole branzino scaled, cleaned, and fins removed, around one pound each
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons dried oregano
- 1/2 large lemon thinly sliced
- 1/4 cup dill loosely packed
- 2 tablespoons olive oil
- 1 cup cherry tomatoes
- 1 red onion sliced
Instructions
- Preheat the oven to 400°F. Line a large baking tray with tin foil. Sprinkle with cherry tomatoes and sliced red onions.
- Cut small 1/2-inch slits in three places on both sides of the fish. Season the inside and outside with salt, pepper, and oregano. Stuff the lemon slices and fresh dill inside each of the fish cavities.
- Place the seasoned branzino on the lined baking tray and drizzle olive oil over the top.
- Roast the branzino for 15 minutes or until the exterior is crispy and the fish is cooked through. You can also check the internal temperature and ensure it reaches 145°F.
- Remove the fish from the oven and serve immediately.
Notes
- No branzino? I prefer using whole trout, whole snapper, or even whole blue grenadier. Honestly, any whole white fish is fine, provided the bones are intact.
- To clean branzino: Scale it by scraping from the tail to head with the back of a knife, then slit the belly, remove the guts, and rinse well inside and out. Pat dry then start with seasoning process!
- Other herb ideas. Use sprigs of fresh rosemary or parsley instead of fresh dill. Thyme pairs well with branzino, too.
- Leftovers. Keep in the fridge for up to 3 days or in the freezer for up to 2 months.
Branzino was tasty and flesh was moist. Recipe is easy to follow with only a few ingredients. Thanks for sharing.
Branzino is my fave fish. Look forward to trying this out
Please do!
Hi, Arman
This is one of my favorites! I make it with fresh branzino when I’m in Maine . Then when I get back to North Carolina, and don’t have access to branzino, I use rainbow trout. Sooo delish! Thank you.
Jane
Very easy and tasty dish, thank you.