Simple Roasted Branzino Recipe

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This roasted branzino recipe is a must-try. With its delicate, flaky texture and mild, buttery taste, branzino absorbs seasonings beautifully, making it a perfect canvas for fresh herbs, citrus, and warm spices.

Overhead shot of roasted branzino on a platter.


 

This simple roasted branzino recipe comes together in no time and is perfect for a weeknight dinner or to impress your guests. Roasting a whole branzino is a lot easier than you might think.

If you’ve been a long-time reader, you know branzino is one of my favorite fishes to work with. I love grilledfried, or Persian-style branzino with walnuts and barberries. Today’s branzino recipe offers a simple roasting method that gives you tender and delicious fish packed with bright flavors. Following my tips and notes, you will learn how to roast a whole branzino perfectly every time.

What is Branzino

Branzino, known as European sea bass, is a mild, flaky white fish commonly found in Mediterranean cuisine. Its delicate texture and slightly sweet flavor make it ideal for roasting, grilling, and pan-searing.

Branzino is often served whole, allowing the skin to crisp while the flesh remains moist and tender. It’s a popular choice for people who prefer light, fresh fish with a mild taste that pairs well with citrus, herbs, and aromatic spices.


How to Pick the Best Branzino

When shopping for a whole branzino, you should keep a few things in mind to get the best flavor and texture.

Clear Eyes: Make sure the eyes are clear and not foggy.

Vibrant Skin: Check for the skin as it should be bright and intact, with no missing scales.

Fresh Smell: A fresh branzino should have a clean, mild scent. Smell the fish if possible to ensure it doesn’t smell unpleasant or “fishy”. 


Ingredients and Substitutions

Branzino: I pat the fish dry inside and out before seasoning to ensure crispy skin and score the skin with shallow diagonal cuts to help the seasonings penetrate better. Try whole sea bass, trout, or red snapper if you can’t find branzino.

Kosher Salt: I salt the fish for at least 15 minutes before roasting to enhance its flavor and texture.

Lemons: They add a bright, citrusy freshness that balances the richness of the branzino fillets and helps tenderize the flesh as it cooks. For a slightly different citrusy touch, I recommend using limes or oranges.

Fresh herbs: I use parsley and cilantro to add a fresh taste when roasting branzino. You can use basil or dill to provide a similar fresh element. Chop them just before using.

Onion: Sliced onions provide a subtle sweetness and depth of flavor that complement the mild, flaky texture of branzino.

Garlic: It brings a rich, savory note that enhances the overall taste, adding a warm depth to every bite.

Olive Oil: I brush the whole fish with extra virgin olive oil to create a golden, crispy skin.

Seasonings: To season branzino fish, I use paprika, oregano, cumin, and allspice.

Cherry Tomatoes: Roasting cherry tomatoes alongside the fillet branzino makes them burst with a sweet caramelized flavor.


How to Make Roasted Branzino Recipe

Prepare the filling and stuff the branzino. Then season with spices and roast.

Prepare the Branzino

Ensure the Branzino is gutted and cleaned properly; you can ask the person who works at the seafood counter to do so or do it yourself at home.

Use a paper towel to pat the inside and outside dry to help the skin crisp up when roasting. If desired, lightly score the skin to allow the seasoning to penetrate better.

Preheat the Oven

Preheat your oven to 400°F. Line a baking sheet with aluminum foil and lightly coat it with cooking spray or a thin layer of olive oil to prevent sticking.

Stuff the Branzino

Generously season the inside and outside of the fish with kosher salt. Cut the lemon into small chunks and combine it with chopped parsley, cilantro, sliced onion, and minced garlic in a bowl.

Stuff the cavity of each branzino with this mixture and secure it with a toothpick if needed.

Coat and Spice the Branzino

Brush both sides of the fish with olive oil, ensuring even coverage for golden, crispy skin.

In a small bowl, mix paprika, oregano, cumin, and allspice. Season both sides of the branzino fish with the spice mix.

Roast to Perfection

Place the seasoned branzino on the prepared baking sheet and scatter cherry tomatoes around it. Roast in the preheated oven for 25 to 30 minutes or until the fish is fully cooked.

The flesh should be opaque and white, and flake easily with a fork. You can also check that the internal temperature reaches 145°F.


Serving Suggestions

It’s common to serve fish for the Persian New Year, also known as Nowruz and it’s usually served with Persian herb rice (sabzi polo).

A squeeze of fresh lemon juice enhances the bright, citrusy flavors, while a drizzle of Middle Eastern Tahini Sauce adds a luxurious finish. For a touch of freshness, garnish with extra chopped parsley or cilantro.

When it comes to pairing, this Mediterranean-inspired roasted branzino recipe goes well with various delicious side dishes. For a light and refreshing combination, serve branzino with salads. I love to pair it with fattoush, tabboulehMediterranean salad, or Mediterranean orzo salad.

For a heartier option, serve it alongside Greek roasted potatoes with garlic and herbs. If you prefer grains, fluffy saffron rice or Greek lemon rice complements the baked branzino beautifully.

Serve branzino with herb rice.

Variations

Aromatics: Use fresh thyme, oregano, or rosemary as well as shallots to stuff the fish. You can even use preserved lemon for more flavor.

Spices: Other spices including turmeric, black pepper, seven spiceras el hanout, or Persian advieh would work well in this recipe.

Recipe Tips

Dry the Fish for Crispier Skin: Pat the fish dry inside and out with a paper towel before seasoning. Removing excess moisture ensures a crisp, golden-brown skin when roasted.

Don’t Skimp on Seasoning: Season the inside and outside of the fish generously with salt, spices, and aromatics. Stuffing the cavity with lemon wedges, garlic, onions, and herbs enhances the branzino’s taste while it cooks and gives it a nice smell.

Score the Skin for Even Cooking: Lightly scoring the skin in a few places prevents the fish from curling while roasting and allows the seasoning to penetrate better.

Let It Rest Before Serving: After roasting, let the branzino sit for a few minutes to allow the juices to redistribute. This keeps the fish moist and flavorful when served.

Debone with Ease: To serve the fish without bones, make a lengthwise cut along the backbone, lift the top fillet, and gently remove the bones in one motion. This makes for a cleaner presentation and an easier dining experience.

How to Store Roasted Branzino

Refrigerating: Like many other seafood recipes, this roasted whole branzino is best served right away when hot out of the oven. However, if you have leftovers, transfer them in an airtight container and store them in the fridge for up to 2 days.

Reheating: It’s best to reheat the leftovers in the oven at 300°F for 15 to 20 minutes. You can also heat a skillet over medium-low heat, add a small amount of olive oil, and gently warm the fish for 3–5 minutes per side until heated. Avoid microwaving, as it can make the fish rubbery.

Can I freeze roasted branzino?

I don’t recommend freezing cooked branzino as the texture will be different and become grainy.

Can I prepare roasted branzino recipe ahead of time?

Yes! You can clean and season the fish a few hours in advance and store it in the refrigerator until ready to roast. However, for the best texture, cook it fresh.

two roasted branzino fish served on a platter with fresh greens, halved cherry tomatoes, and lemon slices

Frequently Asked Questions

What does a branzino taste like?

Branzino has a mild taste with subtle sweet notes, which pairs very well with herbs and lemon. 

Do I need to remove the skin before eating?

Branzino skin is thin and crisps up beautifully when roasted if it’s well seasoned. Depending on your preference, you can eat or discard the skin.

Does branzino have a lot of bones? 

Branzino has a large spice bone with some smaller ones attached to it. But you can always separate them easily. 

More Fish and Seafood Recipes


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Roasted branzino with aromatics and spices! This simple branzino recipe comes together in no time and is perfect as a weeknight dinner or to impress your guests. Roasting a whole branzino is a lot easier than what you might think. The lemon adds a lot of flavor to the fish, you can serve it with rice, potatoes or a fresh salad.
5 from 4 votes

Simple Roasted Branzino Recipe

Roasted branzino is a simple yet elegant dish packed with Mediterranean flavors. With fresh herbs, warm spices, and a perfectly flaky texture, this easy recipe makes any meal feel special.
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4
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Ingredients 

  • 2 whole branzino
  • 2 teaspoons kosher salt
  • 2 lemons
  • ½ cup parsley
  • ½ cup cilantro
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 4 tablespoons olive oil
  • ½ teaspoon paprika
  • 1 teaspoon oregano
  • ½ teaspoon cumin
  • ½ teaspoon allspice
  • 1 cup cherry tomatoes

Instructions 

  • Make sure the branzino is clean and gutted. Pat dry the insides.
  • Preheat the oven to 400℉, line a baking sheet with aluminum foil, and coat with cooking spray. Place the fish on the baking sheet.
  • Season the inside and outside of the fish with salt.
  • Cut the lemon into quarters and then into small chunks. Place it in a bowl and mix with the parsley, cilantro, onion and garlic. Fill the branzino cavities with this mixture and close it up with a toothpick.
  • Brush both side of the fish with olive oil. Mix the paprika, oregano, cumin and allspice in a bowl, then sprinkle both sides of the fish with this spice mix.
  • Roast in the oven at 400℉ for 25 to 30 minutes until the fish is completely cooked. The flesh will be white and the fish will flake easily.

Notes

Dry the Fish for Crispier Skin: Pat the fish dry inside and out with a paper towel before seasoning. Removing excess moisture ensures a crisp, golden-brown skin when roasted.
Don’t Skimp on Seasoning: Season the inside and outside of the fish generously with salt, spices, and aromatics. Stuffing the cavity with lemon wedges, garlic, onions, and herbs enhances the branzino’s taste while it cooks and gives it a nice smell.
Score the Skin for Even Cooking: Lightly scoring the skin in a few places prevents the fish from curling while roasting and allows the seasoning to penetrate better.
Let It Rest Before Serving: After roasting, let the branzino sit for a few minutes to allow the juices to redistribute. This keeps the fish moist and flavorful when served.
Debone with Ease: To serve the fish without bones, make a lengthwise cut along the backbone, lift the top fillet, and gently remove the bones in one motion. This makes for a cleaner presentation and an easier dining experience.

Nutrition

Calories: 598kcal | Carbohydrates: 10g | Protein: 81g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Cholesterol: 360mg | Sodium: 1482mg | Potassium: 1350mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1321IU | Vitamin C: 42mg | Calcium: 118mg | Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

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5 from 4 votes

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4 Comments

  1. 5 stars
    First time reading Roasted branzino recipe, looks delicious and easy to make. Wil have to make it soon. Thanks for sharing ๐Ÿ™‚