Description
Branzino with its delicate, flaky texture, brings Mediterranean coastal charm straight to your dinner table. Roasted with herbs and lemon, this simple seafood dish delivers restaurant-quality flavor without complicated preparation.
Ingredients
Scale
Proteins:
- 2 whole Branzino
Aromatics and Herbs:
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 cloves garlic
- 1 red onion
- 1 fennel bulb
Supporting Ingredients:
- ¼ cup olive oil
- ½ cup dry white wine
- ½ cup Kalamata olives
- ¼ cup capers
- 1 lemon
- 1 orange
- Salt
- Freshly ground black pepper
- Fresh parsley
Instructions
- Set the oven to 400F (200C) with the rack positioned in the center.
- Rinse two 1-1.5 pound Branzino thoroughly under cold water. Dry each fish completely with paper towels. Create 3-4 shallow diagonal slits on both sides of the fish.
- Generously season the entire surface and interior of each fish with 1 teaspoon salt and ½ teaspoon black pepper.
- Mix 2-3 lemon slices, 2-3 orange slices, 2 rosemary sprigs, 2 thyme sprigs, and 2 garlic cloves. Carefully fill the cavity of each Branzino with this fragrant mixture.
- Spread ½ sliced red onion and ½ sliced fennel bulb across the bottom of a large baking dish. Drizzle 1 tablespoon olive oil over the vegetables.
- Position the stuffed Branzino atop the vegetable base. Scatter ¼ cup Kalamata olives and 2 tablespoons capers around the fish. Drizzle 2 tablespoons olive oil over each fish. Pour ½ cup white wine into the dish bottom.
- Cover the baking dish tightly with aluminum foil. Bake for exactly 20 minutes at 400F.
- Remove the foil and continue baking for 10-15 minutes until the fish reaches 145F internal temperature and develops a golden-brown crispy skin.
- Test the fish by gently flaking the flesh with a fork. If the meat separates easily and appears opaque, it’s ready. For extra crispiness, broil for 1-2 minutes.
- Remove the dish from the oven. Allow the fish to rest for 3-4 minutes. Transfer each Branzino to a serving platter using a wide spatula. Spoon the cooked vegetables and pan juices around the fish. Sprinkle 2 tablespoons fresh chopped parsley as a final garnish.
Notes
- Use a very sharp knife to make the slits in the fish, which helps the seasonings penetrate and ensures even cooking.
- Select fresh Branzino with clear eyes and firm flesh for the best flavor and texture.
- Patting the fish completely dry before seasoning helps achieve crispy, golden-brown skin that’s packed with flavor.
- If avoiding wine, replace the dry white wine with fish stock or extra lemon juice to maintain moisture and depth of flavor.
- Prep Time: 15-20 minutes
- Cook Time: 30-37 minutes
- Category: Baked
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 292 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 19 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 65 mg