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This branzino recipe with Persian flavors is a family favorite. The tender fish is stuffed with a fragrant mix of pomegranate molasses and herbs, making it perfect for parties and festive gatherings. If cooking a whole fish feels intimidating, follow this recipe and you’ll see just how simple and approachable it really is.
We eat quite a bit of fish in this house, and branzino is definitely one of our favorites. I’ve already shared how to grill branzino, turn it into a fish tahdig and fry branzino, which is perfect for Persian New Year. Today, I’m sharing one of my all-time favorite ways to prepare it: roasted whole in the oven with incredible flavors.
Roasting a whole fish is much easier than it sounds, and it works just as well for a dinner party as it does for a weeknight meal. While it does require a bit of prep, much of it can be done ahead of time. Follow along to see how I make this impressive yet simple fish dinner that’s guaranteed to wow everyone at the table.
Table of Contents
All About Branzino
Also known as Mediterranean or European sea bass, branzino is a mild, delicate fish popular in Mediterranean cuisine. It’s called levrek in Turkish and loup de mer in French, and it’s native to the waters of Northern Africa and Southern and Western Europe.
Branzino can be grilled, baked, pan-seared, or cooked whole. Once cooked, the flesh is white and flaky, and its mild flavor pairs beautifully with herbs, spices, and bright ingredients like lemon juice or pomegranate molasses.
Tips for buying branzino:
- Look for bright, clear eyes
- The fish should smell fresh, not fishy
- The skin should be shiny with intact scales
Ingredients For Persian Style Branzino
- Branzino: If the fish is large, one would be enough for 2 people.
- Onion and garlic: You’ll use them for the marinade and the filling.
- Spices: For the marinade, use turmeric, salt and pepper. For the filling, you’re also going to need oregano.
- Lemon juice: Freshly squeezed lemon juice adds a lot of flavor to the fish.
- Olive oil: Use extra virgin olive oil for this recipe.
- Bell pepper: You can use red, orange or yellow bell pepper to make the filling.
- Barberries: They are tart and add a nice flavor to the filling. You can find barberries at many Persian or Mediterranean shops.
- Walnuts: Chopped walnuts add a nice crunch.
- Pomegranate molasses: An optional addition, pomegranate molasses adds a bit of tartness to the filling that goes well with the fish. You can use homemade pomegranate molasses or get a bottle at a Middle Eastern or Mediterranean store.
How To Cook Whole Branzino
Prepare the fish: Make sure the fish is gutted and cleaned well, both inside and out. Brush it with olive oil and season the inside and outside with turmeric, salt, and pepper. Add the sliced onion and lemon juice, then set aside for 30 minutes. Meanwhile, heat the oven to 400°F.
Roast the branzino: Roast the fish in the oven for 25 to 30 minutes until it’s fully cooked.
Prepare the filling: While the fish is roasting, sauté the onion until translucent. Add in the garlic and bell pepper and cook for a few minutes. Add in the oregano, salt, pepper and turmeric. Cook for 5 more minutes. Add in the barberries, walnuts and chopped parsley. Stir and cook for a few minutes, turn the heat off and set aside.
Fill the branzino and serve: Take the roasted branzino out of the oven and spoon the filling into each branzino. Transfer them to a serving platter and spread the rest of the filling around the fish.
Recipe Tips
Season well: Branzino has a tender texture and mild flavor therefore it absorbs flavor very well. A bit of lemon juice and spices can go a long way.
Quality fish: Get the best branzino available to you. Most already have the insides clean, but if not, ask the person who works at the seafood counter to clean them.
Check for doneness: You’ll know the fish is ready when the flesh is white and flakes easily.
Broil if desired: If you like the skin to be a bit crispy, broil the fish for 3 to 5 minutes. Keep a close eye since the skin burns easily.
Make ahead: You can marinate the fish and refrigerate it up to 6 hours in advance. You can also prepare the filling a day in advance.
Best Served With
Serve this delicious fish dinner with a variety of sides including salads and potato dishes. Here are a few favorites:
- Salads: Mediterranean orzo salad, beet salad with feta and zaatar and traditional Greek salad.
- Vegetables: Baked sweet potato fries, roasted acorn squash and briam (Greek roasted vegetables).
- Potatoes: Baked sweet potato fries, olive oil mashed potatoes, Greek potatoes and oven roasted potatoes.
- Rice and grains: Persian herb rice (sabzi polo), tahdig, Turkish bulgur, freekeh and Greek lemon rice.
Did you make this recipe? I’d love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Persian Branzino Recipe
Ingredients
For The Fish:
- 2 whole branzino, Gutted and cleaned
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 1 tsp turmeric
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 lemon , juice of
for The Filing:
- 1 tbsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 yellow bell pepper, diced
- 1 tsp oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp turmeric
- 1/2 cup barberries
- 3/4 cup walnuts, chopped
- 1/2 cup fresh parsley , chopped
- 3 tbsp pomegranate molasses
- 1/2 cup pomegranate arils, for garnish
Instructions
Branzino:
- Rub the olive oil on both sides of fish and cover generously with salt, pepper and turmeric.
- Put the fish in a dish and add onion and garlic, mix so the onion is all over the fish.
- Cover and let sit for 20-30 minutes.
- Preheat the oven to 400 degrees F. Line a baking sheet with 2 layers of parchment paper.
- Put the fish on the baking sheet and cook in the oven for 25-30 minutes until it's fully cooked.
Filling:
- While the fish is roasting, work on the filling. Heat the olive oil in a pan over medium heat. Saute the onion for a few minutes until translucent. Add in the garlic and cook for a minute.
- Add the bell pepper followed by the oregano. Saute for another minute. Season with salt, pepper and turmeric.
- Add in the barberries, walnuts and parsley followed by the pomegranate molasses.
- Lower the heat and let everything cook for about 5 minutes until flavors are fully combined. Adjust the salt as needed.
- Transfer the roasted fish onto the serving platter. Stuff the fish with the filling and add the remaining filling on top of the fish.
- Top with pomegranate arils and serve with rice, potatoes or greens.
Video
Notes
- Find barberries and pomegranate molasses at Persian, Middle Eastern or Mediterranean shops as well as online. You can also make pomegranate molasses at home.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 300 degrees F for 15 to 20 minutes until completely heated through. I don’t recommend freezing cooked branzino as it would lose its flavor and texture.
- Iranians serve this dish with sabzi polo for Nowruz (Persian New Year).
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Easy to make and so delish! I will def. try this recipe.
This was everything a gourmet meal should be, and then some! Turned out tender, delicious and impressive; easily, a new favorite recipe!
The combination of flavors from the spices, fresh herbs, and tangy lime juice is absolutely divine. The fish came out perfectly tender and flavorful. I will definitely be making this again!
These are fabulous! Thank you again for the recipe
My husband is especially fond of fish and he really enjoyed this branzino – thanks for a great recipe!
This is a recipe you want to make when you’re entertaining and want to be fancy…..because the presentation is beautiful and it’s not at all hard to make. BONUS – the flavors are FANTASTIC! We loved it!
I don’t make Fish that often but had to give this recipe a try! It came out fantastic! So happy I made this!
Let me start by saying that we’re from the Gulf region, so we know fish, and we love fish.
We are also very fond of all things Persian. So when I tell you that we tried this recipe today…
!!!!!!!
This was absolutely delicious! What a delight! We couldn’t stop smiling!!!!!!! THAT’S HOW GREAT THIS WAS!!!!
Thank you for the incredible recipe! This is one we’ll definitely be coming back to time and time again!!!!
Khaili mamnoon!
This looks scrumptious! But is the fish really stuffed only AFTER it has been cooked? Wouldn’t this result in burnt fingers and fish that arrives at the table less than hot? Could one stuff it first, bake it, and then scatter it with pomegranate seeds, perhaps? Thanks!
Hi Pamela! This particular one in the photo is stuffed after it’s baked. You can also simply bring the stuffing separately and use it as a topping đŸ™‚ A variation of this dish is also published on Food52: https://food52.com/recipes/77021-baked-salmon-with-walnuts-barberries