Roasted Branzino

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This whole roasted branzino is a simple yet elegant dish made with fresh herbs, lemon, and rich butter for a light, flavorful finish. Roasted at high heat, the fish turns perfectly tender with crisp skin, making it an easy, restaurant-quality meal you can enjoy at home.

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American, Greek, Mediterranean

Servings:

Calories: 208kcal

Author: Ebony Robinson

Equipment

Ingredients

2 Whole Branzino Fish
1 tbsp Truffle Oil
½ tbsp Truffle Salt
1 tsp Black Pepper
6 sprigs Fresh Oregano
6 sprigs Fresh Parsley
2 sprigs Fresh Rosemary
½ Sweet Onion sliced
1 Lemon sliced into wedges
2 tbsp Butter

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Instructions

Set your oven to 400°F (200°C) and place the rack in the center of the oven. Slice lemons and onion and set aside. Take a baking sheet and place some of the sliced onions on the baking sheet to act as a bed for the fish while cooking.
Wash and pat the fish dry with paper towels. Using a sharp knife, cut slits along both sides of the fish to allow seasoning to cook well during roasting. Brush the outside of the fish with truffle oil, then season generously with truffle salt and black pepper, making sure to get inside the slits. Fill the cavity of the fish with lemon wedges, sliced sweet onion, fresh herbs, and butter. Add a light sprinkle of salt inside as well.
Use cooking twine to gently secure the fish so the stuffing stays in place. Place on a baking sheet (you can also line your baking dish with parchment paper for easy cleanup).
Roast for 15-17 minutes until the fish is opaque and flakes easily. Finish with a quick broil for 1-2 minutes to crisp the skin and brown. Transfer to a serving platter, garnish with extra lemon wedges, and enjoy!

Notes

Below are a few tips to make the ultimate Roasted Branzino at home:

Pat the fish completely dry - This is key to getting that beautifully crisp skin when roasting.
Score the fish deeply but not through the bone - The slits help the seasoning and flavor penetrate the fish evenly.
Don’t overstuff the cavity - Keep it lightly filled so the fish cooks evenly all the way through.
Use kitchen twine for a polished presentation - Tying the fish helps hold everything in place and gives it that restaurant-style look.
Cook time depends on size - Smaller fish may cook closer to 12-14 minutes, while larger ones take 15-17 minutes.
Finish with a quick broil - This step crisps the skin and adds that golden, slightly charred finish.
Check for doneness properly - The fish should flake easily with a fork and reach an internal temp of 145°F (63°C).

Nutrition