Recipes › Seafood › Baked Branzino Recipe

Baked Branzino Recipe

Recipe by Pedro M. A. Neves

This classic Italian preparation showcases whole branzino with a delicate Mediterranean treatment of lemon, herbs, and olive oil. The fish cooks gently in the oven until the flesh is tender and flaky while the skin becomes lightly crisped. Simple yet elegant, this dish celebrates the natural sweetness of branzino with minimal intervention.

Ingredients

• 2 whole branzino (800g/1.75 lbs total), cleaned and gutted
• 60 ml (1/4 cup) extra virgin olive oil
• 1 lemon, thinly sliced
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 3 cloves garlic, thinly sliced
• Sea salt to taste
• Freshly ground black pepper to taste
• 120 ml (1/2 cup) dry white wine
• 2 tablespoons fresh flat-leaf parsley, chopped

Instructions

1. Preheat oven to 200°C (400°F). Pat the branzino dry inside and out with paper towels.

2. Season the interior and exterior of each fish generously with sea salt and black pepper.

3. Place half of the lemon slices, rosemary, thyme, and garlic inside the cavity of each fish.

4. Brush a baking dish with 15 ml (1 tablespoon) of olive oil. Arrange both branzino in the dish side by side.

5. Drizzle the remaining 45 ml (3 tablespoons) of olive oil over the fish, then pour the white wine around them in the bottom of the dish.

6. Bake for 20-25 minutes until the flesh is opaque and flakes easily when tested with a fork at the thickest part behind the head.

7. Remove from oven and transfer each fish carefully to a serving plate using two spatulas or fish lifters.

8. Pour the pan juices evenly over each fish and garnish with fresh parsley and any remaining lemon slices.

Substitutions

• Substitute branzino with sea bass or daurade (dorada) for similar flavor and texture
• Replace white wine with seafood stock or additional olive oil if preferred
• Use dried oregano in place of fresh thyme if fresh herbs are unavailable
• Substitute fresh parsley with fresh dill or fennel fronds for a different herbaceous note

Tips

• Score the skin lightly with a sharp knife before baking to prevent curling and promote even cooking
• Use a meat thermometer to check doneness at the thickest part—aim for 62-63°C (145°F) internal temperature
• If your branzino are larger than 400g each, increase baking time by 2-3 minutes per 100g additional weight
• Serve immediately while the fish is still hot; branzino is best enjoyed fresh from the oven

Branzino al forno is a staple preparation along Italy's Mediterranean coast, particularly in Liguria, Campania, and Sicily. The technique reflects the Italian philosophy of letting quality ingredients shine through minimal, respectful preparation rather than heavy sauces.

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