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This roasted whole branzino recipe cooks in under 20 minutes and yields flaky and tender fish every time. It’s packed with fresh, Mediterranean flavors.
★★★★★ REVIEW
“Branzino was tasty, and the flesh was moist. The recipe is easy to follow with only a few ingredients. Thanks for sharing.” – Lamyku
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A whole roasted branzino may look impressive, but it’s effortless to make and tastes delicious. I’m going to show you how to cook a whole fish (yes, skin and all!).
Branzino can be cooked in various ways, 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.
If you love easy seafood recipes, try my Chilean sea bass, coho salmon, pan-seared rockfish, and red snapper next.
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).
Ingredients needed
- Whole branzino. Scaled, cleaned, and fins removed. This recipe needs whole fish, not single fillets. I find them easily at most fishmongers and have noticed more and more mainstream grocery stores, too (in their seafood department).
- 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 kind of 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 tried this with unsalted butter but found the olive oil so much better.
- Kosher salt and pepper. To taste.
- Vegetables. I like to add cherry tomatoes and red onion to roast with the fish.
How to make roasted branzino
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Season the fish inside and out with salt, black pepper, and oregano.
Step 2- Stuff the cavity of the fish with lemon slices and 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- Bake the branzino for 20 minutes or until the skin is crispy and the fish is cooked through.
Arman’s recipe tips
- Do not overcook the fish. Keep an eye on the fish to ensure you don’t overcook it. The internal temperature of cooked fish should be 145 degrees F. You can also use a fork to check the doneness of the fish. If the fish flakes easily, remove it from the oven.
- Create air pockets in the fish. Use a sharp knife to make a few diagonal slits or grates on the fish. Doing this helps crisp up the skin as well as season the fish more efficiently.
- Crisp it up. To make the skin extra crispy, broil the fish for a couple of minutes.
- Remove the bones before eating. Like any whole fish, there are bones, and these need to be removed from the flesh before eating them.
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 275F degrees.
Frequently asked questions
Like salmon and haddock, the skin of branzino provides tons of nutrients and health benefits and should be eaten.
Sea bass is a general name for multiple fish species, and branzino is just one of them. Branzino is the Italian word for European bass. This fish may be labeled as branzino or European seabass depending on the country.
Swap out the Branzino for sea bass, trout, or snapper fillets.
What to serve with Branzino?
Like any good seafood dish, you can really pair the fish with almost anything! Here are some ideas to get you started:
- Vegetables. Always a healthy and classic pairing, try some roasted carrots and potatoes, sauteed spinach, air fryer brussels sprouts, or some steamed greens.
- Grains. I like to make a big batch of coconut milk rice and enjoy leftovers throughout the week, but couscous and some simple pasta also work.
- Potatoes. Always a classic, you can enjoy potatoes in a bunch of ways: sauteed potatoes, air fryer baked potatoes, air fryer potato wedges, or the classic air fryer Fench fries.
- Salads. The possibilities are endless for salad options. Try a classic Greek or Green goddess salad. You can also add it on top of a Mediterranean bowl.
If you tried this Brazino Recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Perfect Roasted Branzino
Video
Ingredients
Instructions
- Preheat the oven to 200C/400F. Line a large baking tray with tin foil.
- Season the fish, inside and out, with salt, pepper, and oregano. Place the lemon slices and fresh dill inside each of the fish cavities.
- Place the seasoned branzino on the lined baking tray and sprinkle the dill, cherry tomatoes, and sliced red onion around it.
- Roast the branzino for 18 minutes, or until the exterior is crispy and the fish is cooked through. You can also check the internal temperature and ensure it reaches 145F.
- Remove the fish from the oven and serve immediately.
Notes
- Use other herbs. Use sprigs of fresh rosemary or parsley instead of fresh dill. Thyme pairs well with branzino, too.
- Add extra lemon. Bake some lemon wedges along with the fish. Baked lemon slices caramelize and become juicy, which makes them perfect for squeezing over the baked fish.
Nutrition
Originally published December 2022, updated and republished April 2025
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.