Branzino's scales become edible armor when roasted whole—ancient Greek fishermen discovered this prevents moisture loss at 400°F.
Mediterranean-Style Whole Branzino
Savor the flavors of the Mediterranean with this mouthwatering whole branzino, perfectly roasted to golden perfection! Infused with zesty lemon, aromatic garlic, and a bouquet of fresh herbs, this dish is a feast for both the eyes and the palate. Get ready to impress your guests with this simple yet elegant seafood delight!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
The Story
This isn't just Mediterranean cooking—it's what happened when ancient Greek fishermen met Ottoman spice traders in 15th century Aegean ports, where Turkish Aleppo pepper crashed into Hellenic olive oil traditions like a culinary tectonic shift that turned simple grilled fish into the cross-cultural masterpiece that still makes coastal tavernas from Santorini to Antalya fight over who invented it first.
Regional Twist
In Cyprus's Limassol district, they stuff the branzino cavity with wild fennel fronds instead of dill, then char those cherry tomatoes directly over vine cuttings for a smoky edge that makes mainlanders weep with envy.
📝 Ingredients
Shopping List
- 2 each branzino fish
- a handful cilantro
- a handful dill
- 1 lemon
- 2 lemons
- a handful parsley
- 1 cup (237 ml) tomatoes
Pantry Items
Amounts also listed in instructions below
- aleppo pepper (to taste)
- black pepper (to taste)
- garlic (to taste)
- garlic cloves (to taste)
- mediterranean oregano (to taste)
- 3 cup (177 ml) olive oil
- salt (to taste)
- sea salt (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- 2
Pat the cleaned branzino dry with paper towels. Using a sharp knife, score the fish by making 2-3 diagonal cuts on each side. Season generously with salt and black pepper, both inside and out.
- 3
Place the two fish on the prepared baking sheet. Arrange the lemon slices, garlic slices, and fresh herbs.
- 4
Lightly coat the fish with olive oil.
- 5
Transfer to the oven and roast for about 15-20 minutes, flipping once halfway.
- 6
While the fish is roasting, prepare the olive oil dressing by whisking together lemon juice, oregano, garlic, salt, Aleppo pepper, and black pepper in a bowl. Slowly drizzle in the extra virgin olive oil while whisking vigorously.
- 7
Turn the oven to broil on high and cook for an additional 5 minutes, until the skin is golden and slightly crisp. Keep a close eye to prevent burning.
- 8
Once out of the oven, drizzle the fish with lemon and olive oil sauce for an extra burst of flavor.
- 9
Serve immediately, garnished with dill and tomatoes.
💡 Pro Tips
- ✓Score the branzino skin at 45-degree angles, 1/4-inch deep, to prevent the fish from curling during cooking as proteins contract and to allow even heat penetration.technique45-degree angles, 1/4-inch deep
- ✓Pat the fish completely dry and let it air-dry for 10 minutes before cooking to reduce surface moisture below 15%, ensuring proper Maillard reaction and crispy skin formation.timing10 minutes, <15% surface moisture
- ✓Check doneness at exactly 12 minutes by inserting a knife tip into the thickest part - flesh should flake easily and reach 145°F internal temperature for food safety.timing12 minutes, 145°F internal
- ✓Use a 2:1 ratio of olive oil to lemon juice in your dressing and emulsify by whisking in oil drop-by-drop initially to create stable lecithin bonds that prevent separation.technique2:1 oil to lemon ratio
- ✓Position the oven rack 6 inches from the broiler element during the final crisping stage to achieve optimal skin temperature of 300-350°F for browning without burning the delicate flesh.equipment6 inches, 300-350°F surface temp
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Branzino's scales become edible armor when roasted whole—ancient Greek fishermen discovered this prevents moisture loss at 400°F.
Mediterranean-Style Whole Branzino
Savor the flavors of the Mediterranean with this mouthwatering whole branzino, perfectly roasted to golden perfection! Infused with zesty lemon, aromatic garlic, and a bouquet of fresh herbs, this dish is a feast for both the eyes and the palate. Get ready to impress your guests with this simple yet elegant seafood delight!
The Story
This isn't just Mediterranean cooking—it's what happened when ancient Greek fishermen met Ottoman spice traders in 15th century Aegean ports, where Turkish Aleppo pepper crashed into Hellenic olive oil traditions like a culinary tectonic shift that turned simple grilled fish into the cross-cultural masterpiece that still makes coastal tavernas from Santorini to Antalya fight over who invented it first.
Regional Twist
In Cyprus's Limassol district, they stuff the branzino cavity with wild fennel fronds instead of dill, then char those cherry tomatoes directly over vine cuttings for a smoky edge that makes mainlanders weep with envy.
📝 Ingredients
Shopping List
- 2 each branzino fish
- a handful cilantro
- a handful dill
- 1 lemon
- 2 lemons
- a handful parsley
- 1 cup (237 ml) tomatoes
Pantry Items
Amounts also listed in instructions below
- aleppo pepper (to taste)
- black pepper (to taste)
- garlic (to taste)
- garlic cloves (to taste)
- mediterranean oregano (to taste)
- 3 cup (177 ml) olive oil
- salt (to taste)
- sea salt (to taste)
👨🍳 Instructions
- 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
- 2
Pat the cleaned branzino dry with paper towels. Using a sharp knife, score the fish by making 2-3 diagonal cuts on each side. Season generously with salt and black pepper, both inside and out.
- 3
Place the two fish on the prepared baking sheet. Arrange the lemon slices, garlic slices, and fresh herbs.
- 4
Lightly coat the fish with olive oil.
- 5
Transfer to the oven and roast for about 15-20 minutes, flipping once halfway.
- 6
While the fish is roasting, prepare the olive oil dressing by whisking together lemon juice, oregano, garlic, salt, Aleppo pepper, and black pepper in a bowl. Slowly drizzle in the extra virgin olive oil while whisking vigorously.
- 7
Turn the oven to broil on high and cook for an additional 5 minutes, until the skin is golden and slightly crisp. Keep a close eye to prevent burning.
- 8
Once out of the oven, drizzle the fish with lemon and olive oil sauce for an extra burst of flavor.
- 9
Serve immediately, garnished with dill and tomatoes.
💡 Pro Tips
- ✓Score the branzino skin at 45-degree angles, 1/4-inch deep, to prevent the fish from curling during cooking as proteins contract and to allow even heat penetration.technique45-degree angles, 1/4-inch deep
- ✓Pat the fish completely dry and let it air-dry for 10 minutes before cooking to reduce surface moisture below 15%, ensuring proper Maillard reaction and crispy skin formation.timing10 minutes, <15% surface moisture
- ✓Check doneness at exactly 12 minutes by inserting a knife tip into the thickest part - flesh should flake easily and reach 145°F internal temperature for food safety.timing12 minutes, 145°F internal
- ✓Use a 2:1 ratio of olive oil to lemon juice in your dressing and emulsify by whisking in oil drop-by-drop initially to create stable lecithin bonds that prevent separation.technique2:1 oil to lemon ratio
- ✓Position the oven rack 6 inches from the broiler element during the final crisping stage to achieve optimal skin temperature of 300-350°F for browning without burning the delicate flesh.equipment6 inches, 300-350°F surface temp