0 from 12 votes
Simple Roasted Branzino Recipe
Roasted branzino is a simple yet elegant dish packed with Mediterranean flavors. With fresh herbs, warm spices, and a perfectly flaky texture, this easy recipe makes any meal feel special.
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 598 kcal
Course:
Main Course
Cuisine:
Mediterranean
Ingredients
- 2 whole branzino
- 2 teaspoons kosher salt
- 2 lemons
- ½ cup parsley
- ½ cup cilantro
- 1 onion sliced
- 4 cloves garlic minced
- 4 tablespoons olive oil
- ½ teaspoon paprika
- 1 teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon allspice
- 1 cup cherry tomatoes
Instructions
- Make sure the branzino is clean and gutted. Pat dry the insides.
- Preheat the oven to 400℉, line a baking sheet with aluminum foil, and coat with cooking spray. Place the fish on the baking sheet.
- Season the inside and outside of the fish with salt.
- Cut the lemon into quarters and then into small chunks. Place it in a bowl and mix with the parsley, cilantro, onion and garlic. Fill the branzino cavities with this mixture and close it up with a toothpick.
- Brush both side of the fish with olive oil. Mix the paprika, oregano, cumin and allspice in a bowl, then sprinkle both sides of the fish with this spice mix.
- Roast in the oven at 400℉ for 25 to 30 minutes until the fish is completely cooked. The flesh will be white and the fish will flake easily.
Cup of Yum
Notes
- Dry the Fish for Crispier Skin: Pat the fish dry inside and out with a paper towel before seasoning. Removing excess moisture ensures a crisp, golden-brown skin when roasted.
- Don't Skimp on Seasoning: Season the inside and outside of the fish generously with salt, spices, and aromatics. Stuffing the cavity with lemon wedges, garlic, onions, and herbs enhances the branzino's taste while it cooks and gives it a nice smell.
- Score the Skin for Even Cooking: Lightly scoring the skin in a few places prevents the fish from curling while roasting and allows the seasoning to penetrate better.
- Let It Rest Before Serving: After roasting, let the branzino sit for a few minutes to allow the juices to redistribute. This keeps the fish moist and flavorful when served.
- Debone with Ease: To serve the fish without bones, make a lengthwise cut along the backbone, lift the top fillet, and gently remove the bones in one motion. This makes for a cleaner presentation and an easier dining experience.
Nutrition Information
Calories
598kcal
(30%)
Carbohydrates
10g
(3%)
Protein
81g
(162%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
13g
Cholesterol
360mg
(120%)
Sodium
1482mg
(62%)
Potassium
1350mg
(39%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1321IU
(26%)
Vitamin C
42mg
(47%)
Calcium
118mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 598
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 10g | 3% |
| Protein | 81g | 162% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 360mg | 120% |
| Sodium | 1482mg | 62% |
| Potassium | 1350mg | 29% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1321IU | 26% |
| Vitamin C | 42mg | 47% |
| Calcium | 118mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.