Roasted Whole Branzino Fish with Lemon

This oven-baked branzino recipe creates tender, flaky fish under a thin, crispy skin. Easy to make with just a sheet pan and foil, this fish is a showstopper served with a drizzle of olive oil and a squeeze of lemon, or your favorite sauce (keep reading for great options!) And, best of all, you only need 5 basic ingredients!

As a fish-focused recipe developer, whole fish has become an essential part of my life. Moving to Portugal made this an easy addition to my weekly diet, because roasting whole fish is practically a national pastime here. I've eaten wild-caught fish from the Atlantic in beachside taverns, fancy restaurants, sardine festivals and around local family tables. 

This simple method has been tested and perfected to ensure your baked fish dinner is easy and impressive, guaranteeing a beautiful, tasty dinner for your friends and family.

This roasted whole fish recipe is a family favorite, along with Baked Snapper with Jammy Tomatoes and Baked Walleye with Lemon Butter.

What is Branzino?

Branzino, also known as European sea bass, is a popular white fish in Southern Europe and across the Mediterranean. And it's become a popular menu item in restaurants across the US. It has a mild, sweet flavor and firm, flaky texture. While it is often served as crispy-skinned fillets, this superstar fish is delicious roasted whole and dressed with lemon for a simple, fail-proof dinner.

Ingredients for this Baked European Sea Bass Recipe:

​Before we get to the step by step directions, a few notes about the ingredients:

Fish: while this is a branzino recipe, this dish can be made using a variety of whole fish, including red snapper, whole flounder or even tilapia. Adjust cook times if the weight or thickness of the fish varies from the recipe. For fish larger than 1-1 ¼ pounds, make 3 shallow cuts in the side of the fish to allow the meat to cook more evenly.

Citrus: the recipe calls for lemon slices, but you could substitute limes, oranges or even grapefruit. 

Herbs: stuffing the fish with citrus and sprig of fresh herbs or scallions adds light, clean flavors to our roasted fish. Scallions (especially the whites), thyme, rosemary sprigs, basil, dill, tarragon or even fresh parsley are all great options. 

How to Make Branzino Fish

1. Prep for Baking

Preheat oven to 425 degrees. Cover a baking sheet in foil and set aside. Slice 3 rounds of the lemon, then cut those slices into half. For the remaining lemon half, lay it cut side down on the baking tray. 

​2. Season and Stuff Fish

Dry fish well, then season inside of branzino with salt and stuff three lemon halves in each and a sprig or two of fresh herbs, if using. Season outside of fish with remaining salt and pepper. 

3. Roast + Broil

Transfer fish to baking pan with the lemon half and roast in the oven for 10-12 minutes. Broil for the final 2 minutes for blistered, golden skin. 

Step 4: Garnish and Serve

Serve fish whole or filleted with a drizzle of olive oil at the table.

What fish can I use in place of whole branzino?

If you can't find branzino, choose red snapper, whole flounder or even tilapia. Adjust cook times if the weight or thickness of the fish varies from the recipe.

Tips for buying whole fish:

• Look for bright, clear eyes that aren't cloudy. Clouded eyes indicate older fish.
• The skin should be glistening and free of blemishes. Dullness can indicate age.
• Fresh fish should have a mild, ocean scent. Avoid anything aggressively fishy smelling or that hints at ammonia.
• A good fishmonger can tell you where the branzino came from and how long it's been on display. Tell them you're making a roasted whole fish recipe and ask for their recommendations on the freshest options that day!

What to serve with whole roasted fish?

• Mediterranean Lemon Dill Rice
• Garlic Seasoned Green Beans
• Roasted Baby Potatoes on Whipped Feta
• Cucumber Tomato Salad

Sauces for roasted branzino:

• Sun-dried Tomato Caper Butter
• Lemon Butter Sauce
• Pistachio Chimichurri
• Italian Salsa Verde

How to store leftover baked branzino?

Recommend removing the tender flesh of the fish from the bones, then storing the fish in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a drizzle of olive oil on the stove over medium-low heat just until heated through. 

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