Simple Roasted Branzino Recipe

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

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 Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Mediterranean

Servings:

Author: Shadi HasanzadeNemati

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

US Customary - Metric

Instructions

Make sure the branzino is clean and gutted. Pat dry the insides and outside of the fish.
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 the fish in the oven at 400℉ for 25 to 30 minutes until the it's 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