Perfect Roasted Branzino

Simple and elegant, this roasted branzino recipe is one of the easiest and most reliable ways to cook this delicate fish in under 20 minutes. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 2

Cook Time 18

Total Time 20

Servings servings

Calories 255kcal

Author Arman Liew

Ingredients

2 small whole branzino scaled, cleaned, and fins removed
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 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.

Video

Notes

To pan fry: Simply prep the fish as you would if you were roasting it, and then place it on a greased pan. Next, cook at medium heat for 6 minutes before flipping it and cooking it for another 6 minutes. Now, let the fish rest, covered, for five minutes before serving it.

To grill: Grease the grill grates and turn up the heat to medium-high. Once hot, add the branzino to it and cook each side for 6-7 minutes, or until the edges begin to char.

No branzino? Swap it out for haddock, trout, or seabass.

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.

TO REHEAT: Reheat branzino in a skillet over medium heat or in the oven preheated to 275F degrees.

Recipe variations

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