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Whole roasted branzino fish garnished with lemon slices and fresh herbs on a white platter

Branzino Fish Recipe (Easy Oven-Roasted Method)

Whole branzino roasted with olive oil, lemon, garlic, and fresh herbs until the skin is crispy and the flesh is tender and flaky. A simple, halal-friendly dinner ready in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method

Ingredients
  

  • 2 whole branzino, sea bass, cleaned and scaled, about 1 to 1.25 pounds each
  • 3 tablespoons olive oil, divided
  • 1 lemon, thinly sliced, plus extra wedges for serving
  • 4 garlic cloves, thinly sliced
  • 4 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 1 teaspoon salt , divided
  • 1/2 teaspoon black pepper , divided
  • 1/2 teaspoon paprika , optional

Equipment

  • Sheet pan
  • Parchment paper or foil
  • Sharp knife
  • Meat thermometer

Method
 

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper or foil.
  2. Pat the branzino completely dry inside and out with paper towels.
  3. Make 3 to 4 diagonal slashes on each side of the fish, about half an inch apart.
  4. Rub 2 tablespoons of olive oil over both fish, inside and out, then season with salt, pepper, and paprika.
  5. Fill each fish cavity with lemon slices, garlic slices, thyme, and parsley.
  6. Arrange the fish on the sheet pan, drizzle with remaining olive oil, and top with extra lemon slices.
  7. Roast for 18 to 22 minutes, until the flesh is opaque and flakes easily and the internal temperature reaches 145°F (63°C).
  8. Let the fish rest for 3 minutes before serving with extra lemon wedges.