Easy Roasted Lemon Herb Branzino Recipe

Ingredients

• 2 whole branzino (about 1 to 1 1/2 pounds each), cleaned and scaled
• 2 lemons (one thinly sliced for stuffing and garnish, one for garnish or wedges)
• 4 garlic cloves, smashed
• 6 sprigs fresh herbs (parsley, thyme, oregano, and/or rosemary), plus more for garnish
• 2 tablespoons extra-virgin olive oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. 1

   Prep the fish: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Pat the branzino completely dry inside and out using paper towels. Score the skin by making 3 shallow cuts on each side to help the seasoning penetrate and ensure even cooking.

2. 2

   Season the fish: Drizzle the olive oil over the fish and rub it evenly both inside the cavity and on the skin. Generously season with kosher salt and freshly ground black pepper inside and out. Stuff the cavity with thin lemon slices, smashed garlic cloves, and fresh herb sprigs to infuse the fish with aromatic flavor. Reserve some lemon slices to garnish or serve as wedges.

3. 3

   Roast the branzino: Place the seasoned fish on the prepared baking sheet and roast in the preheated oven for 16 to 18 minutes, depending on the size of the fish. The flesh is done when it becomes opaque and flakes easily with a fork. For an optional crispy skin, carefully broil the fish for 1 to 2 minutes at the end, watching closely to prevent burning the parchment paper or overcooking the fish.

4. 4

   Serve: Remove the fish from the oven and transfer to serving plates. Garnish with fresh herbs and lemon wedges for squeezing. Optionally, drizzle with lemon garlic butter sauce for extra richness and flavor.