Name: Mediterranean Herb and Lemon Baked Branzino
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 2 whole branzino (about 10–12 oz / 300–350 g each), gutted and rinsed, patted dry; 2 tablespoons extra-virgin olive oil (plus extra for drizzling); Sea salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil; 2 cloves garlic, minced; Zest and juice of 1 large lemon; 2 tablespoons dry white wine or low-sodium vegetable stock (optional); 2 tablespoons fresh parsley, finely chopped; 1 tablespoon fresh dill, finely chopped; 1 teaspoon fresh oregano or 1/2 teaspoon dried oregano; 1 lemon, thinly sliced into rounds; 2 tablespoons capers, rinsed and drained (optional); 1 tablespoon unsalted butter, cut into small pats; Extra parsley leaves for finishing

Description

A refined whole-fish preparation that pairs branzino with zesty lemon and vibrant Mediterranean herbs for an elegant dinner.

Ingredients

Scale

2 whole branzino (about 10–12 oz / 300–350 g each), gutted and rinsed, patted dry
2 tablespoons extra-virgin olive oil (plus extra for drizzling)
Sea salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 cloves garlic, minced
Zest and juice of 1 large lemon
2 tablespoons dry white wine or low-sodium vegetable stock (optional)
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh dill, finely chopped
1 teaspoon fresh oregano or 1/2 teaspoon dried oregano
1 lemon, thinly sliced into rounds
2 tablespoons capers, rinsed and drained (optional)
1 tablespoon unsalted butter, cut into small pats
Extra parsley leaves for finishing

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil and drizzle with a little olive oil.
Score both sides of each fish with 2–3 shallow diagonal cuts. Season cavity and exterior with sea salt and freshly ground pepper.
Insert a couple of lemon slices and a sprig of parsley into each cavity.
In a small bowl, whisk together 3 tablespoons olive oil, minced garlic, lemon zest and juice, white wine (if using), chopped parsley, dill, and oregano.
Place the branzino on the prepared sheet, skin-side up. Brush the herb-lemon sauce over the fish.
Scatter remaining lemon slices and capers atop the fish. Dot with small pats of room-temperature butter.
Roast in the preheated oven for 12–15 minutes, depending on size.
Remove from oven and let rest for 2 minutes. Spoon pan juices over the fish and finish with a scattering of fresh parsley.

Notes

For crispy skin, dry the branzino thoroughly before seasoning. Rest briefly before serving to let pan juices settle.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 fish
Calories: 350
Sugar: 2g
Sodium: 400mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 30g
Cholesterol: 70mg