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–+ servings

Branzino Mediterranean

Whole branzino stuffed with fresh herbs are perfectly roasted with lemon until flaky and tender for an impressive fish dinner full of Greek flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean, Greek
Ingredients Method

Ingredients
  

  • 4 whole branzino about 1 lb each, cleaned and scaled
  • 2 tablespoons olive oil divided
  • 2 tablespoons olive oil divided
  • 2 cloves garlic minced
  • 1 lemon thinly sliced
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 2 tablespoons fresh parsley chopped
  • Salt and freshly ground black pepper to taste

Method
 

  1. Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
  2. Rinse each branzino under cold water and pat dry with paper towels.
  3. Season the cavity with salt, pepper, and half of the minced garlic.
  4. Stuff each fish with lemon slices, rosemary, thyme, and parsley.
  5. Brush the exterior of the branzino with 1 tablespoon olive oil and season with more salt and pepper.
  6. Place fish on the prepared sheet; drizzle remaining olive oil and garlic over the top.
  7. Roast for 20–25 minutes until the flesh flakes easily and the skin is golden.
  8. For extra crispness, broil on high for 2–3 minutes—watch carefully to avoid burning.
  9. Let rest for 5 minutes, then serve garnished with fresh parsley and lemon wedges.
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