Description
This classic Branzino recipe delivers restaurant-quality whole fish with a vibrant lemon butter sauce. Using simple, fresh ingredients like garlic, lemon, and parsley, and cooking the fish in the oven at a high temperature, this dish results in flaky, flavorful fish in just 25 minutes.
Ingredients
Scale
Main 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)
Instructions
- Preheat the oven: Set your oven to 425 degrees Fahrenheit and position the rack on the lower middle level to ensure even heat for the fish.
- Prepare the lemon butter sauce: In a small saucepan, melt the salted butter over medium heat. Add the minced garlic and chopped onion, cooking until fragrant and translucent, about 3 to 4 minutes. Stir in the freshly squeezed lemon juice and chopped parsley or chives. Season with table salt and freshly ground black pepper to taste. Keep warm.
- Prepare the fish: Rinse the whole branzino fish inside and out, then pat dry with paper towels. Score the skin with shallow diagonal slashes to help seasoning penetrate and ensure even cooking.
- Season the fish: Rub the branzino inside and out with table salt and freshly ground black pepper. Drizzle extra virgin olive oil over the fish and gills to keep the flesh moist during roasting.
- Stuff and top the fish: Place lemon slices inside the cavity of each fish and also arrange slices on top of the fish for extra aroma and flavor.
- Roast the fish: Place the prepared branzino on a baking sheet or oven-safe dish. Roast in the preheated oven for 15 minutes or until the fish flesh is opaque and flakes easily when tested with a fork.
- Serve with lemon butter sauce: Plate the roasted branzino and spoon the warm lemon butter sauce generously over the top of each fish. Garnish with extra parsley if desired and serve immediately for best flavor and texture.
Notes
- For perfectly moist fish, make sure not to overcook; 15 minutes at 425°F is ideal for 1¼ pound branzino.
- You can substitute chives for parsley based on your preference or availability.
- If fresh branzino is unavailable, you can use similarly sized whole sea bass or snapper.
- The lemon butter sauce can be prepared ahead and gently reheated when ready to serve.
- Serve with a side of roasted vegetables or a fresh 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
