This whole roasted branzino (aka European sea bass) is surprisingly easy to make. Infused with fresh garlic, herbs, and bright, zesty lemon, it will certainly be the most raved-about dish of the night.
Why This Roasted Branzino Works
- It’s a foolproof white fish recipe. The only thing to watch is overcooking, as even a few extra minutes can dry it out.
- The flavor is universally loved. The simple lemon garlic herb flavor pairs beautifully with a variety of sides. I love making my simple arugula salad while the fish cooks for a quick and easy dinner combo.
- It’s a restaurant-worthy meal. There’s just something about serving up a whole fish that always impresses! Bonus—the fish roasts in under 20 minutes. So it’s impressive and easy!
After numerous trips to Europe, where I always order whole roasted branzino, I finally decided to tackle it myself. And I’ll admit, cooking a whole fish felt a little intimidating at first. I usually stick to simple baked cod or baked salmon filets on weeknights because they’re easy, reliable, and always good.
In the past, you’ve seen me cook branzino filets, but let’s be honest, there’s just something impressive about roasting a whole fish. The skin turns lightly crisp, the inside stays incredibly tender and flaky, and the lemon garlic butter sauce (optionally, but highly recommended) infuses every bite.
Long story short—it’s far easier to cook brazino than you might imagine, and it rivals any dish I’ve tried at restaurants! So next time you’re at the market, grab a couple branzini and give this one a try.
Roasted Branzino Ingredients
- Whole branzino: Look for whole branzino (sometimes listed as branzini, which is simply plural for branzino). I also ask my fish monger to clean and scale the fish so I don’t have to do it at home. It’s such a time savings!
- Lemons: Just a few lemons to stuff the cavity add fragrant lemon flavor to the flesh.
- Garlic: I like using smashed garlic cloves rather than chopped. As the fish roasts, the garlic gently steams inside the cavity and infuses it with a subtle garlic flavor that won’t overpower the fish. And because the smashed garlic is bigger than little bits of garlic, it’s easier to remove before serving.
- Fresh herbs: Great options would be parsley, thyme, oregano, or rosemary. I usually stick to one or two, so it doesn’t get too busy. Parsley and thyme are my go-to for something light and fresh, while rosemary adds a deeper note.
- Simple seasoning: A simple olive oil, salt, and black pepper combo is all you need.
Find the complete recipe with measurements below
How To Make Roasted Branzino
Step one: Prep the fish. Line a baking sheet with parchment paper. Pat the fish completely dry, including the cavity, with paper towels. Then, score the skin with 3 shallow cuts per side. This helps the fish cook more evenly and allows the seasoning to really get into the flesh. It’s a small step that makes a big difference!
Step two: Season the fish. Drizzle olive oil over the fish and rub it all over, both inside and out. Generously season with salt and pepper! Then, stuff the cavity with lemon slices, smashed garlic cloves, and fresh herbs. Note: Thinly slice one lemon for the cavity and one for garnish (or cut into wedges for serving).
Step three: Roast the branzino. Place the fish on the baking sheet and roast for 16 to 18 minutes at 425°F (220°C), depending on size. The fish is done when the flesh turns opaque and flakes easily. Then, remove from the oven and serve with fresh lemon wedges for squeezing or drizzle with a lemon garlic butter sauce for an extra layer of flavor.
Lisa’s tip: If you like to eat the crispy skin, you can turn the fish over halfway through and/or move it under the broiler for the last 1 to 2 minutes. Just keep a close eye on it so it doesn’t overcook or burn the parchment. I don’t usually eat the skin, so I cook it completely on one side, which is easier.
Common Questions
Trout is the closest substitute for branzino and can be roasted whole in the same way. Whole snapper also works!
Nope, leave them in! Whole roasted branzino is actually much easier to deal with than it looks. Once it’s cooked, the spine bone lifts off pretty effortlessly (watch how I do it in the video below). Then, just remove the smaller pin bones individually.
Look for opaque flesh that flakes easily with a fork. The skin should be lightly golden and crisp, and the inside should be tender, not dry. For safety measures, you can use a thermometer and aim for about 145°F internally.
Personally, I don’t usually eat the skin. But you certainly can! When roasted properly, the skin gets lightly crisp and adds even more flavor and texture.
You have a couple of options: 1) You can serve the fish up whole on a platter with some fresh green herbs and the roasted lemon slices from the baking sheet, or 2) You can remove the heads, filet the fish, remove the bones and serve up clean filets with some lemon slices. It just depends on the “look” you’re going for and if you want your guests to remove their own fish bones or not. I show both methods on the video below!
Storage Tips
For storage: If you have leftovers, let the branzino cool completely before storing. Transfer the fish to an airtight container and refrigerate for up to 2 days. When reheating, I recommend doing it gently in the oven at a low temperature (around 300°F) to keep the fish from drying out. You can also microwave it until warmed through.
More Seafood Recipes
- Baked Halibut: The creamy mayo topping is so delicious.
- Pan Seared Scallops: The perfect holiday/date night dinner.
- Grilled Shrimp: A summertime classic.
- Shrimp Scampi: The easiest, fanciest dinner ever.
If you try this whole roasted branzino, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here.
Description
Video
Equipment
Ingredients
- 2 whole branzino (about 1 to 1 ½ pounds each), cleaned and scaled
- 2 lemons
- 4 garlic cloves, smashed
- 6 sprigs fresh herbs (parsley, thyme, oregano and/or rosemary), plus more for garnish
- 2 tablespoons extra-virgin olive oil
- kosher salt and freshly ground black pepper, to taste
Instructions
- Prep the fish. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Pat the fish completely dry, including the cavity, with paper towels. Then, score the skin with 3 shallow cuts per side.
- Season the fish. Drizzle olive oil over the fish and rub it all over, both inside and out. Generously season the fish with salt and pepper, both inside and out. Stuff the cavity with a few lemon slices, garlic cloves, and fresh herbs. Note: Thinly slice one lemon for the cavity and one for garnish (or cut into wedges for serving).
- Roast the branzino. Place the fish on the baking sheet and roast for 16 to 18 minutes, depending on size. The fish is done when the flesh is opaque and it flakes easily. If you'd like crispy skin, move the fish under the broiler for the last 1 to 2 minutes. Just be careful to not overcook it or burn the parchment paper.
- Serve. Remove the branzino from the oven and serve with fresh lemon wedges for squeezing or my lemon garlic butter sauce for drizzling.
Lisa’s Tips
- Ask your fishmonger to clean and descale the fish. They’ll happily do it and it saves you time and energy.
- Choose just 1 to 2 types of fresh herbs for stuffing in the cavity. Don’t go overboard with too many different herbs.
- A whole branzino cooks faster than you’d think! So do keep an eye on it to prevent it from overcooking and drying out.
- After cooking branzino multiple ways, I’ve found there is no need to flip the fish, unless you plan on eating the skin. This simple roasting method is easy and fuss-free!
- As written this recipe is dairy-free, but if you’d like a more buttery flavor, my lemon garlic butter sauce or a melted and drizzly version of my compound herb butter is wonderful to serve alongside and drizzle on the flesh of the fish.
Nutrition
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How I Tested This
After I cooked this the first time and the flesh turned out so unbelievably tender, I knew I nailed it! So my subsequent tests were simply to decide if I wanted to flip the fish halfway through and roast both sides to eat the skin or not.
If you’re a lover of crispy skin salmon, you might also love the crispy skin here. But I personally lean towards simply eating the flesh. So that means I prefer roasting the branzino on one side and not flipping (plus, it’s easier). But try it both ways and let me know which you prefer!
