Ingredients
- 2 whole branzino, cleaned and scaled
- 2–3 tbsp olive oil
- 1 lemon (half sliced, half for juice)
- 3–4 garlic cloves, smashed
- Fresh herbs (parsley, thyme, or rosemary)
- Salt and black pepper
- Optional: cherry tomatoes or sliced fennel
Instructions
1. Prep the Fish
Pat the branzino dry thoroughly. Score the skin lightly on both sides to help it crisp and absorb flavor.
2. Season Generously
Rub the fish inside and out with olive oil, salt, and pepper. Stuff the cavity with lemon slices, garlic, and fresh herbs.
3. Heat & Roast
Place on a lined baking sheet and roast at 425°F for about 18–22 minutes, until the skin is crisp and the flesh flakes easily.
4. Crisp the Finish (Optional)
For extra crisp skin, broil for the last 1–2 minutes while watching closely.
5. Brighten & Serve
Squeeze fresh lemon over the top and serve with roasted vegetables, greens, or a simple olive oil drizzle.