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Lemon-Herb Whole Baked Branzino Recipe

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This Lemon-Herb Whole Baked Branzino recipe delivers a fresh and flavorful Mediterranean-inspired dish. Featuring whole branzino baked with lemons, fresh herbs, shallots, and cherry tomatoes, then finished with a zesty caper sauce, this recipe is simple, elegant, and perfect for a light and healthy dinner.

Ingredients

Fish and Vegetables

  • 2 whole branzino (about 1 pound each, scaled and gutted)
  • Olive oil, for brushing and drizzling
  • Sea salt, to taste
  • 2 lemons (1 thinly sliced, 1 juiced)
  • 1 large shallot, thinly sliced
  • 10 fresh thyme and/or oregano sprigs
  • 1 pint cherry tomatoes, halved

Caper Sauce

  • 1 lemon, juiced (remaining lemon after slicing)
  • ¼ cup olive oil
  • ½ teaspoon sea salt
  • 2 tablespoons roughly chopped capers
  • 2 tablespoons roughly chopped parsley
  • 1 garlic clove, minced

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper to prevent sticking and ease cleanup.
  2. Clean and Place Fish: Rinse and pat dry each whole branzino inside and out. Place them on the prepared sheet pan, ready for seasoning.
  3. Score the Fish Skin: Using a sharp knife, make 3 or 4 diagonal slits on the top-facing fillet side of each fish to help the seasoning penetrate and ensure even cooking.
  4. Season and Stuff: Generously season the cavity of each fish with sea salt. Brush or drizzle the outside with olive oil. Stuff each cavity with several lemon slices, the shallot slices, and the fresh thyme or oregano sprigs. Scatter any leftover lemon slices, shallots, herbs, and the halved cherry tomatoes around the fish on the pan. Drizzle the veggies with olive oil and season with salt.
  5. Bake the Branzino: Place the pan in the center of the oven and bake until the flesh is opaque, flaky, and the skin is browned, about 20 minutes. For a more golden-brown skin, briefly broil for 1-2 minutes, watching carefully to avoid burning the vegetables.
  6. Prepare the Caper Sauce: While the fish bakes, combine the juice of the remaining lemon with ¼ cup olive oil, ½ teaspoon sea salt, chopped capers, chopped parsley, and minced garlic in a small bowl. Mix thoroughly and set aside.
  7. Serve: Transfer the baked branzino to a serving platter or serve directly from the sheet pan. Drizzle with one tablespoon of the caper sauce and serve the remaining sauce on the side. Complement with a green salad and lemony roasted potatoes for a complete Mediterranean meal.

Notes

  • Make sure the branzino is properly scaled and gutted before cooking.
  • Score the fish to allow flavors to penetrate and to help it cook evenly.
  • Watch the fish closely during broiling to prevent burning the vegetables.
  • You can substitute fresh thyme with oregano or a mixture of both for aromatic variation.
  • Serve immediately after baking for the best texture and flavor.

Find it online: https://marthatasty.com/lemon-herb-whole-baked-branzino-recipe/