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–+ servings
two branzino on a plate.

Whole Roasted Branzino with Lemon & Olives

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!
5 from 1 vote
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Course: Main Course, Side Dish
Cuisine: Italian
Diet: Gluten Free, Low Lactose
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 people
Calories: 617kcal
Author: Emily

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.

Nutrition

Calories: 617kcal | Carbohydrates: 11g | Protein: 32g | Fat: 51g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 36g | Cholesterol: 136mg | Sodium: 1810mg | Potassium: 600mg | Fiber: 4g | Sugar: 3g | Vitamin A: 315IU | Vitamin C: 57mg | Calcium: 73mg | Iron: 3mg
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