Description
This Branzino recipe features whole branzino fish roasted to perfection with a flavorful lemon butter sauce, garlic, and fresh herbs. Simple yet elegant, it delivers flaky, gourmet-quality fish that’s perfect for a quick, impressive dinner.
Ingredients
Scale
Butter Sauce
- 1 stick salted butter (4 oz)
- 4 cloves garlic (minced)
- 1 small onion (chopped)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon parsley (or chives, freshly chopped)
- Table salt (to taste)
- Freshly ground black pepper (to taste)
Fish and Garnish
- 3 whole branzino fish (about 1 ¼ pounds each, scaled and cleaned)
- 1 lemon (thinly sliced)
- Extra virgin olive oil (for drizzling)
Instructions
- Preheat the Oven: Preheat your oven to 425 degrees Fahrenheit and position the rack on the lower-middle level to allow even heat circulation.
- Prepare the Butter Sauce: In a small saucepan, melt the salted butter over medium heat. Add minced garlic and chopped onion, cooking until fragrant and softened without browning. Stir in the freshly squeezed lemon juice and chopped parsley or chives, then season with salt and freshly ground black pepper to taste. Remove from heat and set aside.
- Prepare the Fish: Pat the whole branzino dry with paper towels. Season the inside and outside of each fish with table salt and freshly ground black pepper. Stuff the cavity of each fish with a few lemon slices to impart flavor during roasting.
- Arrange the Fish: Place the branzino on a lined baking sheet or roasting pan. Drizzle extra virgin olive oil over the fish and put additional lemon slices on top if desired for extra aroma and presentation.
- Roast the Fish: Place the fish in the preheated oven and roast for about 15 minutes, or until the fish is cooked through, flaky, and opaque in the center. Cooking time may vary slightly depending on the size of the fish.
- Serve: Remove the fish from the oven, spoon the prepared lemon butter sauce over the top, and serve immediately while hot. Enjoy your restaurant-quality whole branzino!
Notes
- Use freshly squeezed lemon juice for the best bright, tangy flavor in the butter sauce.
- If fresh parsley or chives are unavailable, you can substitute with fresh cilantro or basil for a different herbaceous note.
- For easier serving, you can ask your fishmonger to remove the backbone prior to cooking.
- Make sure not to overcook the fish as branzino has delicate flesh that can dry out quickly.
- You can add a splash of white wine to the butter sauce for an extra layer of flavor if desired.
- Pair this dish with roasted vegetables or a crisp green salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 127 kcal
- Sugar: 1 g
- Sodium: 82 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.4 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 22.5 g
- Cholesterol: 27 mg
