Name: Oven-Roasted Branzino with Lemon Butter Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 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); 3 whole branzino fish (about 1 ¼ pounds each, scaled and cleaned); 1 lemon (thinly sliced); Extra virgin olive oil (for drizzling)

There's something simply magical about the aroma of roasting fish mingling with zesty lemon and butter in the oven. This Oven-Roasted Branzino with Lemon Butter Recipe is one of those dishes that feels fancy but comes together with surprising ease, making weeknight dinners or special occasions effortlessly delicious.

Two whole roasted fish with crispy brown skin are placed side by side on a white oval plate. The fish are topped with golden, crumbly bits, some melted butter, and small dark spots of char. Several thin, light yellow lemon slices rest on and around the fish, adding brightness to the dish. Bright green fresh parsley leaves are scattered on the fish and plate for a fresh touch. To the upper right of the plate is a small white bowl with a chunky green sauce. The plate sits on a white marbled surface, with a gray cloth napkin partly visible near the top left. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Oven-Roasted Branzino with Lemon Butter Recipe
Top Tip
How to Serve Oven-Roasted Branzino with Lemon Butter Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Oven-Roasted Branzino with Lemon Butter Recipe

Why You'll Love This Recipe

This Oven-Roasted Branzino with Lemon Butter Recipe has quickly become a favorite in my kitchen because it captures delicate flavors with minimal fuss. Whether you’re new to cooking whole fish or looking to elevate your seafood repertoire, this recipe walks you through the process with love and confidence.

Simple Ingredients: Just a few fresh staples create an incredible lemon butter sauce that makes the branzino shine.
Quick Cooking Time: Ready in under 30 minutes — perfect for busy evenings without sacrificing flavor.
Restaurant-Quality Results: Crispy skin and flaky, moist fish that feel gourmet but come straight from your oven.
Impressively Elegant Presentation: Whole fish makes a beautiful centerpiece that's sure to wow dinner guests or family alike.

Ingredients & Why They Work

Every ingredient here plays a co-starring role in turning everyday branzino into something memorable. The butter and lemon juice blend into a bright, velvety sauce, while garlic and onion add savory depth. When you use fresh herbs and quality olive oil, it all comes together beautifully. Pro tip: try to get the freshest branzino you can find — it truly elevates the dish.

Flat lay of three whole fresh branzino fish with shiny silver scales and clear eyes, a small white ceramic bowl with a stick of pale yellow salted butter, four peeled garlic cloves, one small peeled onion chopped into pieces, a small white ceramic bowl containing freshly squeezed lemon juice, a few sprigs of bright green parsley, thinly sliced fresh yellow lemon rounds arranged neatly, a small white ceramic bowl filled with extra virgin olive oil, a small white ceramic bowl of coarse sea salt, and a small white ceramic bowl of freshly ground black pepper, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salted butter: Gives the sauce richness and a creamy texture, balancing the brightness of lemon.
Garlic (minced): Adds a warm and aromatic punch that complements the fish perfectly.
Onion (chopped): Builds subtle sweetness as it roasts alongside the fish and butter.
Lemon juice (freshly squeezed): Injects that essential citrus zing to brighten every bite.
Parsley (or chives, freshly chopped): Brings fresh herbal notes and color for garnish and flavor.
Table salt & freshly ground black pepper: Crucial for seasoning and enhancing natural flavors.
Whole branzino fish (scaled and cleaned): Delicate, mild-flavored fish that roasts beautifully whole, locking in moisture.
Lemon (thinly sliced): Used for layering on and inside the fish to infuse aroma and taste.
Extra virgin olive oil: Helps crisp the skin and adds subtle fruity richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how flexible this Oven-Roasted Branzino with Lemon Butter Recipe is—you can easily adapt it to what you have or prefer. Sometimes, I swap parsley for chives for a slightly different herbal touch, or throw in a few chili flakes to turn up the heat.

Variation: Adding a splash of white wine to the lemon butter creates a subtle depth I adore when making this for guests.
Dietary tweak: For a dairy-free version, swap out butter for vegan margarine or olive oil, though you’ll miss a bit of that classic buttery richness.
Seasonal change: In summer, fresh basil works beautifully as a garnish instead of parsley, lending a sweet and aromatic freshness.

Step-by-Step: How I Make Oven-Roasted Branzino with Lemon Butter Recipe

Three whole raw fish lie side by side on a white marbled surface lined with brown paper. Each fish has deep diagonal cuts across their greyish-blue skin, and slices of yellow lemon are placed beneath them. A woman's hands are gently touching the fish in the middle and bottom positions, with one hand on the top side of the middle fish and the other hand near the bottom fish’s head. The fish have shiny scales and clear eyes, showing they are fresh. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep Your Oven and Fish

First, preheat your oven to 425°F and position the rack in the lower-middle to get nice even heat. While it’s warming, pat your branzino dry with paper towels—this helps the skin crisp up beautifully. Don’t skip this step; moisture is the enemy of crispy skin!

Step 2: Prepare the Lemon Butter Sauce

In a small saucepan, melt the stick of salted butter over medium heat. Add minced garlic and chopped onion, sautéing gently until fragrant and soft—about 3 minutes. Stir in freshly squeezed lemon juice and freshly chopped parsley; season with salt and pepper. The sauce should smell vibrant and inviting.

Step 3: Arrange It All in the Baking Dish

Drizzle a bit of extra virgin olive oil over a roasting pan or baking sheet. Lay the whole branzino down, then tuck thin lemon slices inside the cavity and scatter some on top. Pour the lemon butter sauce generously over the fish, making sure the onions and garlic spread around for even flavor.

Step 4: Roast to Perfection

Pop the fish into the oven and roast it for about 15 minutes or until the flesh flakes easily with a fork. The skin should be crisp and lightly golden. Keep an eye on it after 12 minutes—overcooking can dry out the fish, so it’s best to check early and often.

Top Tip

From my own trial and error, roasting whole branzino is much easier when you dry the skin thoroughly beforehand and make sure the lemon slices are thin. This prevents sogginess and infuses just the right amount of citrus.

Dryness is key: Pat the fish completely dry — any moisture will steam the skin instead of crisping it.
Don’t overcrowd the pan: Give each fish enough space; crowded pans can trap steam and hinder roasting.
Lemon slices: Thin slices infuse flavor without weighing the fish down or making it soggy.
Watch the time: Check the fish at the 12-minute mark to avoid overcooking—better to undercook slightly and rest than dry out.

How to Serve Oven-Roasted Branzino with Lemon Butter Recipe

branzino with lemon butter - Serving Suggestion

Garnishes

I always finish with a sprinkle of fresh parsley or chives to add a burst of color and fresh herbal aroma. Sometimes, if I’m feeling fancy, flaky sea salt flakes go on top just before serving—that contrast is divine with the buttery fish.

Side Dishes

This fish pairs beautifully with light sides like roasted asparagus, garlic mashed potatoes, or a crisp arugula salad tossed in lemon vinaigrette. For an easy Mediterranean vibe, I love serving it with herbed couscous or warm crusty bread to soak up all that lemon butter goodness.

Creative Ways to Present

For a dinner party, I sometimes plate the whole fish on a large platter garnished with lemon wedges and sprigs of fresh parsley, surrounded by colorful seasonal vegetables. Drizzling a bit of extra lemon butter sauce tableside always impresses guests and adds a lovely interactive touch.

Make Ahead and Storage

Storing Leftovers

Leftover branzino keeps well in an airtight container in the fridge for up to two days. After it cools, I gently wrap it in parchment paper before placing in the container to help maintain moisture without sogginess.

Freezing

I generally don’t freeze cooked whole fish like branzino because it can dry out, but if needed, you can wrap individual portions tightly in plastic wrap and foil, then freeze for up to a month. Thaw slowly in the fridge before reheating.

Reheating

To keep the skin crispy, I reheat leftovers gently in a skillet over medium heat, adding a little lemon butter sauce from leftovers. Microwaving tends to make the skin soggy, so I avoid it when possible.

Frequently Asked Questions:

Can I substitute another fish for branzino?

Absolutely! While branzino is prized for its delicate flavor and texture, you can use similar whole fish like trout, sea bass, or snapper. Just adjust cooking times based on size and thickness.

How do I know when the branzino is cooked perfectly?

The fish is done when the flesh flakes easily with a fork and is opaque all the way through. Be careful not to overcook it, as it can dry out quickly. Usually 15 minutes at 425°F works well for 1¼ pound fish.

Can I prepare the lemon butter sauce ahead of time?

Yes! You can make the lemon butter sauce up to a day in advance and store it covered in the fridge. Just warm it gently before pouring over the fish prior to roasting.

What sides complement roasted branzino best?

Roasted or steamed vegetables, herbed potatoes, light salads, and crusty bread all pair wonderfully with this dish. Think fresh, simple flavors that let the fish shine.

Final Thoughts

This Oven-Roasted Branzino with Lemon Butter Recipe holds a special place in my heart because it turns simple ingredients into an experience worth savoring. It’s an easy way to impress yourself and others with minimal effort but maximum flavor. Once you try it, I think you’ll keep coming back to this fresh, buttery, citrus-kissed fish as a weekday favorite or a stunning showstopper.