Mediterranean Herb and Lemon Baked Branzino Recipe
If you’re looking for a dish that brings sunshine to your table and lets you feel like you’re dining on the Mediterranean coast, Mediterranean Herb and Lemon Baked Branzino is the answer. This beautiful whole fish is fragrant with fresh herbs, zesty with lemon, and cooked simply so every bite is juicy and flavorful. It’s easy enough for a weeknight but always wows at dinner parties, making it a true showstopper you’ll want to make again and again.
Ingredients You’ll Need
This Mediterranean Herb and Lemon Baked Branzino recipe shines because of its fresh, minimal ingredients—each one plays a special role in creating a perfectly balanced dish that’s as vibrant as it is delicious.
- Branzino: The star of the show, this mild and delicate Mediterranean fish is ideal for baking whole and soaks up all the herb and lemon flavors.
- Olive oil: Adds richness, helps crisp the skin, and subtly ties all the flavors together.
- Lemon: The thin slices infuse the fish with bright, citrusy notes and create a beautiful presentation.
- Garlic: Sliced garlic tucks into the fish and roasts to a sweet, aromatic flavor that complements the branzino.
- Fresh rosemary: Earthy, fragrant sprigs give a signature Mediterranean aroma and depth to the fish.
- Fresh thyme: The herbal, almost floral flavor of thyme balances out the sharper notes of garlic and lemon.
- Fresh parsley: Tossed both inside and on top, parsley adds freshness and a splash of bright green color.
- Salt: Just enough to draw out the fish’s delicate sweetness and elevate all the flavors.
- Black pepper: A touch for gentle heat and a bit of earthy complexity.
- Extra lemon wedges for serving: Because you can never go wrong with a juicy squeeze of fresh lemon right at the table.
How to Make Mediterranean Herb and Lemon Baked Branzino
Step 1: Prepare the Fish
Start by preheating your oven to 400°F (200°C). Give each branzino a gentle rinse under cold water, then pat them thoroughly dry with paper towels—this step is key for getting wonderfully crisp skin. Lay the fish on a lined baking sheet or in an oven-safe dish for easy cleanup. Using a sharp knife, make 2 to 3 shallow diagonal cuts on each side of the fish. These little slits help the branzino cook evenly and let the flavors soak all the way through.
Step 2: Season and Stuff
Drizzle the fish all over with olive oil and sprinkle generously with salt and black pepper—don’t forget to get into those cuts for max flavor! Now for the fun part: Stuff each fish cavity with slices of lemon, sliced garlic, sprigs of rosemary and thyme, and a little bit of chopped parsley. Layer any leftover lemon slices right on top. The aroma while it bakes will have everyone peeking in the oven!
Step 3: Bake to Perfection
Slide the tray into your hot oven and bake for about 20 to 25 minutes. You’ll know your Mediterranean Herb and Lemon Baked Branzino is ready when the flesh flakes easily with a fork and the skin has a beautiful, light crispness. If you’re working with larger fish, keep an eye and add a few extra minutes as needed. It’s better to check a little early than to overcook this delicate fish.
Step 4: Garnish and Serve
As soon as the fish comes out of the oven, sprinkle the rest of your fresh chopped parsley on top and get ready with those extra lemon wedges. The parsley adds a pop of color, and the extra lemon brings even more brightness. Serve straight from the baking dish for a rustic, inviting look that captures the spirit of a Mediterranean feast.
How to Serve Mediterranean Herb and Lemon Baked Branzino
Garnishes
A finishing flourish makes all the difference! Scatter more chopped parsley over the fish for color, and arrange additional lemon wedges around the platter. A drizzle of high-quality olive oil over the top right before serving gives a glossy, restaurant-worthy appearance and a little burst of Mediterranean flavor.
Side Dishes
This dish pairs beautifully with so many sides. Roasted potatoes or herby couscous soak up all the pan juices, while a simple Greek salad keeps things light and refreshing. For a true seaside feast, try it with a chilled white bean salad or blistered green beans tossed in lemon and olive oil.
Creative Ways to Present
Mediterranean Herb and Lemon Baked Branzino is stunning served whole—let guests help themselves or fillet tableside for a bit of theatrical flair. For a modern twist, fillet the fish in the kitchen and serve over a bed of arugula or quinoa. Hosting a party? Set out a platter alongside a build-your-own pita bar with tzatziki and fresh vegetables for a fun, customizable meal.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Remove the bones and skin for easier reheating and serving, and be sure to pour any pan juices over the top to keep the fish moist and flavorful.
Freezing
While Mediterranean Herb and Lemon Baked Branzino is at its very best fresh, you can freeze it if needed. Remove the fillets from the bones, let them cool completely, then wrap tightly in plastic wrap and place in a freezer bag. It will keep for up to 1 month, though the texture may be slightly softer upon thawing.
Reheating
To reheat, place the leftover branzino in a baking dish, splash with a bit of extra olive oil or lemon juice, and cover loosely with foil. Warm in a 300°F (150°C) oven until just heated through—usually about 10 minutes. Try to avoid microwaving, as it can dry out the tender fish.
FAQs
Can I use a different fish if I can’t find branzino?
Absolutely! While branzino has a uniquely mild flavor and tender texture, you can easily swap it for whole trout or snapper using the same method. Just adjust the cooking time based on the size and thickness of the fish.
How do I know when the fish is perfectly cooked?
Look for opaque, flaky flesh that easily pulls away from the bones with a fork. The skin should be slightly crisp, and you may see the backbone begin to separate from the fillets. Cooking times can vary with fish size—when in doubt, check early and often, as overcooking can dry out the fish.
Do I have to remove the head and tail before cooking?
No need! Leaving the head and tail on is traditional and helps the fish retain moisture as it bakes, plus it makes a more dramatic presentation. If you prefer, you can ask your fishmonger to remove them for a less formal look.
Can I grill instead of bake Mediterranean Herb and Lemon Baked Branzino?
Definitely! This Mediterranean Herb and Lemon Baked Branzino adapts beautifully to the grill. Stuff and season the fish as directed, brush with a little extra oil, and grill over medium heat for about 6-8 minutes per side, depending on thickness. Use a grill basket if you’re worried about sticking.
Is it okay to use dried herbs instead of fresh?
If you can, fresh herbs will deliver the brightest flavors and aromas, perfect for this dish. In a pinch, you can substitute with about one-third the amount of dried herbs, but be sure to rub them between your fingers first to release their oils.
Final Thoughts
This Mediterranean Herb and Lemon Baked Branzino is a joyful way to transport yourself to the breezy shores of the Mediterranean any night of the week. Bursting with fresh flavors and so simple to prepare, it’s the kind of recipe that’s meant to be shared. I hope you’ll give it a try and let it become a new favorite in your kitchen, too!
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Mediterranean Herb and Lemon Baked Branzino Recipe
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Enjoy the flavors of the Mediterranean with this delicious and easy recipe for Herb and Lemon Baked Branzino. A light and healthy dish that’s perfect for a special dinner or a quick weeknight meal.
Ingredients
Ingredients:
- 2 whole branzino (about 1 to 1½ pounds each), cleaned and scaled
- 2 tablespoons olive oil
- 1 lemon, thinly sliced
- 4 cloves garlic, sliced
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- additional lemon wedges for serving
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Fish: Rinse the branzino and pat dry. Make shallow cuts on each side. Drizzle with olive oil, season with salt and pepper.
- Stuff the Fish: Fill the cavity of each fish with lemon slices, garlic, herbs, and parsley.
- Bake: Place fish on prepared baking sheet, top with lemon slices, and bake for 20-25 minutes until cooked through.
- Serve: Garnish with parsley and serve with lemon wedges.
Notes
- Serve with roasted potatoes, couscous, or Greek salad.
- Substitute branzino with trout or snapper.
- If fish is large, increase baking time slightly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 whole fish
- Calories: 410
- Sugar: 1g
- Sodium: 440mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 47g
- Cholesterol: 125mg
