Description
Mediterranean Herb and Lemon Baked Branzino comes straight from seaside memories of coastal kitchens, where fresh fish gets dressed with simple, beautiful ingredients. Fragrant herbs and zesty lemon dance across delicate fish fillets, creating a light dinner that transports your plate to sunny Mediterranean shores.
Ingredients
Scale
Main Ingredients:
- 2 branzino (whole, cleaned, scaled, gutted)
- 2 tablespoons (30 ml) olive oil
Herbs and Seasonings:
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley (chopped)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 teaspoon salt
- ½ teaspoon black pepper
Supporting Ingredients:
- 2 garlic cloves (minced)
- 1 lemon (thinly sliced, plus extra for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Arrange a parchment-lined baking sheet and lightly coat with 1 tablespoon olive oil to encourage crispy skin.
- Pat 2 whole branzino completely dry with paper towels. Position fish on the prepared baking sheet and create 2-3 diagonal slashes on each side using a sharp knife.
- Massage remaining 1 tablespoon olive oil across the fish’s exterior and interior. Distribute 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried oregano, and 1 teaspoon dried thyme over the entire surface.
- Insert 2-3 thin lemon slices inside the fish cavity. Sprinkle 2 minced garlic cloves and 1 tablespoon chopped fresh parsley into the fish’s interior.
- Tuck additional lemon slices into the diagonal cuts for enhanced citrus infusion and visual appeal.
- Roast the fish in the preheated oven for 22-25 minutes, checking that the flesh turns opaque and easily separates from the bones.
- Remove from oven and transfer to a serving platter. Garnish with fresh parsley and extra lemon wedges for a vibrant presentation.
Notes
- Toast pine nuts carefully to enhance their nutty flavor and prevent burning, watching them closely in the pan.
- Select fresh branzino with clear eyes and firm flesh for the best texture and most delicate flavor.
- Chop herbs like parsley and dill just before adding to the dish to maintain their bright, fresh taste and maximum aromatics.
- When zesting lemons, only remove the yellow part and avoid the bitter white pith underneath for a cleaner, more vibrant citrus note.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Baked
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2
- Calories: 310 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg