Simple, delicious, and healthy! This Whole Roasted Branzino recipe is ready in less than 30 minutes and has just a few easy steps. The fish is stuffed with citrus and fresh herbs of your choosing, making it easy to adjust for preferences.
1bunch fresh herbs your choice of cilantro, thyme, mint, parsley, or dill
Instructions
Preheat the oven to 425 degrees F. Set the oven rack in the center of the oven.
With a sharp knife, make 2 to 3 slits or incisions along the body on each side of the fish. Make the cuts at an angle but don't cut too deep into the fish. (This is an optional step and infuses extra flavor)
Rinse and pat dry the fish with paper towels. Rub the fish with olive oil, and generously season the cavity, slits, and both sides with salt, pepper, or swap for a citrus-flavored salt.
Stuff the cavity with 2 to 3 lemon or lime slices and some fresh herbs, like parsley, dill, or thyme sprigs.
Transfer the fish to a parchment-lined baking sheet, place in a preheated oven, and roast until the skin is crisp and the inside is opaque, about 15-20 minutes, depending on the size of the fish.
Transfer the fish to a platter and serve.
Notes
For crispy skin, avoid putting lemon rounds / slices on top of the fish.
You can use any kind of citrus: lemons, limes, oranges all work well.
It doesn’t really matter which herbs you choose as long as they are fresh.