Description
This Mediterranean Herb and Lemon Baked Branzino recipe features a whole branzino fish seasoned with fresh herbs, lemon, olive oil, salt, and pepper, then baked to tender perfection. The delicate flavors of parsley, thyme, and oregano complement the bright lemon, creating a light and flavorful dish perfect for a healthy dinner.
Ingredients
Scale
Fish
- 1 whole branzino (about 1.5 lbs)
Seasonings
- 2 tablespoons olive oil
- 2 lemons (one sliced, one juiced)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh oregano, chopped
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough to cook the branzino evenly and develop a delicate crisp crust.
- Prepare the fish: Clean the branzino thoroughly under cold water and pat it dry with paper towels to remove any excess moisture, which helps the skin crisp up during baking.
- Season the fish: Drizzle olive oil evenly over the branzino, then season generously with salt and pepper both inside the cavity and on the outside skin for balanced flavor.
- Stuff the cavity: Place the lemon slices inside the branzino’s cavity along with the chopped parsley, thyme, and oregano to infuse the fish with aromatic Mediterranean herbs and citrus flavor as it bakes.
- Bake the fish: Transfer the prepared branzino onto a baking sheet or ovenproof dish and bake for about 20-25 minutes until the flesh is opaque and flakes easily with a fork. Optional: Squeeze the juice of the remaining lemon over the cooked fish before serving for extra brightness.
Notes
- Be sure to pat the fish dry to help the skin crisp up nicely in the oven.
- Fresh herbs are preferred for the best flavor, but dried can be substituted in a pinch (use about 1 teaspoon each).
- Adjust cooking time based on the size of the fish; larger fish may need a few extra minutes.
- Serve immediately with your favorite Mediterranean side dishes such as roasted vegetables or a light salad.
- Use a meat thermometer to check for doneness; the internal temperature should reach 145°F (63°C).
