This whole roasted Branzino is going to be a show-stopper at dinnertime! Plus, it's so much easier than it looks, and so full of delicate Italian flavors. Serve this at any holiday meal as a main course for pescatarians!
Whole roasted branzino is something I often see at a fancy Italian restaurant. It always looks so impressive sitting on a plate! Believe it or not, it's sooo easy to make, you don't even need to go out to dinner for it!
Most fish markets will have whole branzino, or an alternative, but make sure you ask for the fish to be gutted and de-scaled. Then, you just simply roast the branzino with some lemon, olive oil, rosemary, and castelvetrano olives until the flesh is cooked and the skin is nice and crispy!
If you're looking for another great & simple seafood recipe, try Salmon Crudo or Beet-Cured Salmon!
Table of Contents:
📖 Recipe Origins
Branzino is a white fish, often called European Sea Bass, that lives mostly in the Mediterranean waters. Typically served whole-roasted, though it can be filleted too, with lemon and herbs, branzino is a popular dish in Italy and Spain.
🎥 Watch the video of this recipe
🐟 Why you'll love this Whole Roasted Branzino
- It looks SO impressive. It doesn't matter how easy it is, serving a plate with an entire fish sitting on it with crispy skin and delicate meat looks SO COOL!
- Simple Ingredients. Just fish, olive oil, lemon, rosemary, and olives.
- No-fuss necessary. Most stores will sell the fish with the scales and guts removed, and usually will have already cut a slit down the belly of the fish. Because of this, all you have to do is stuff it and toss it in the oven!
🥘 What you need for this recipe
Ingredients and Substitutions
- Branzino - Buy whole branzino, scales and guts removed. Usually, a slit in the belly will have already been cut. As an alternative, sea bass, trout, red snapper, or flounder.
- Lemons - Meyer is best, but any kind will work.
- Rosemary - Fresh sprigs, don't use dried seasoning.
- Castelvetrano Olives - Green olives can be used as an alternative. Use high quality olives, preferably not canned olives.
- Extra Virgin Olive Oil - Use a good quality EVOO, since this is such a simple dish, the flavor is important.
Tools and Equipment
- Knife
- Large Sheet Pan
📋 How to make Whole Roasted Branzino
Step 1: Prepare Fish & Ingredients
Pre-heat the oven to 400º Fahrenheit.
Gently rinse the branzino to remove any excess scales and/or any blood. Pat dry.
Using 1-2 lemons, thinly slice until you have at least 8 slices, though more is fine.
Step 2: Roast the Branzino
Line your sheet pan with parchment paper.
Generously season the inside and outside of the fish with salt and pepper
Drizzle about half of the olive oil on the paper, then place the fish on top.
Add remaining olive oil (or more) to the top and inside of the fish.
Stuff the cavity of the branzino with 2 rosemary sprigs and at least 4 lemon slices per fish.
Add the drained olives onto the sheet pan around the fish.
Roast for 10-12 minutes.
Step 3: Finishing Touches
After 10-12 minutes of roasting, turn the broiler onto the highest setting and roast again for 2-3 minutes on each side to crisp the skin.
Remove and allow to cool slightly.
Serve warm and garnish with chopped parsley and lemon wedges.
Be aware of bones while eating.
💭 Expert Tips & Tricks
- Buy whole branzino, scales and guts removed. Usually, a slit in the belly will have already been cut. As an alternative, try sea bass, trout, red snapper, or flounder.
- Sometimes, when trying to crisp both sides of the fish's skin, the flip will be very difficult. If the branzino doesn't easily flip, just leave it and serve with only one side crispy.
- Be sure to add enough olive oil to the skin to ensure optimal crispiness.
Recipe FAQs
Once roasted, you can eat it as is, including the skin and all the flesh. However, there are quite a few bones in the flesh, so do eat slowly and carefully.
Branzino is a common named for the European Sea Bass, which is sold under a few different names.
Branzino is a fish that is rich in antioxidants like selenium, omega-3 fatty acids, and protein, along with being low in fat. So, yes, branzino is quite healthy.
Related Recipes
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📖 Recipe
Whole Roasted Branzino with Lemon & Olives
Equipment
- Sharp Knife
- Large sheet pan
Ingredients
- 2 Branzino scaled, gutted.
- 6 tablespoon Extra Virgin Olive Oil
- 2 Lemons thinly sliced
- 4 Rosemary sprigs
- ½ cup Castelvetrano Olives
- 1 teaspoon Salt
- Pepper
Instructions
- Pre-heat the oven to 400º Fahrenheit.
- Gently rinse the branzino to remove any excess scales and/or any blood. Pat dry.
- Using 1-2 lemons, thinly slice until you have at least 8 slices, though more is fine.
- Line your sheet pan with parchment paper.
- Generously season the inside and outside of the fish with salt and pepper
- Drizzle about half of the olive oil on the paper, then place the fish on top.
- Add remaining olive oil (or more) to the top and inside of the fish.
- Stuff the cavity of the branzino with 2 rosemary sprigs and at least 4 lemon slices per fish.
- Add the drained olives onto the sheet pan around the fish.
- Roast for 10-12 minutes.
- After 10-12 minutes of roasting, turn the broiler onto the highest setting and roast again for 2-3 minutes on each side to crisp the skin.
- Remove and allow to cool slightly.
- Serve warm and garnish with chopped parsley and lemon wedges.
- Be aware of bones while eating.
Video
Notes
- Buy whole branzino, scales and guts removed. Usually, a slit in the belly will have already been cut. As an alternative, try sea bass, trout, red snapper, or flounder.
- Sometimes, when trying to crisp both sides of the fish's skin, the flip will be very difficult. If the branzino doesn't easily flip, just leave it and serve with only one side crispy.
- Be sure to add enough olive oil to the skin to ensure optimal crispiness.
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