Easy Roasted Branzino Recipe

Simple and elegant, roasted branzino is the easiest and most reliable way to cook this delicate fish in under 20 minutes. It’s packed with Mediterranean flavors and yields tender, flaky, and crisp fish every time. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 255kcal

Author Arman Liew

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.

Video

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.

Nutrition