Mediterranean Herb and Lemon Baked Branzino
Ingredients
- 2 whole branzino (about 1.5 lbs each), cleaned and scaled
- 1 lemon, thinly sliced
- 4 garlic cloves, smashed
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 small handful fresh flat-leaf parsley
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 small red onion, sliced into rings
- 1 cup cherry tomatoes
- 2 tablespoons olive oil (for the pan)
- Pinch of red pepper flakes (optional)
Instructions
- Remove the fish from the fridge 15 minutes before cooking and let it come closer to room temperature.
- Preheat your oven to 425°F.
- Pat both fish completely dry inside and out with paper towels.
- Score the skin on each side of the fish with three diagonal cuts down to the bone.
- Rub both fish all over with olive oil and season generously with salt and pepper, including inside the cavity.
- Stuff the cavity of each fish with lemon slices, smashed garlic, rosemary, thyme, and parsley.
- Drizzle 2 tablespoons of olive oil in a large baking dish or sheet pan. Scatter red onion rings and cherry tomatoes across the bottom.
- Lay the stuffed fish on top of the vegetables in the pan.
- Bake for 18 to 22 minutes until the skin is lightly golden and the flesh pulls away from the bone easily with a fork.
- Let rest 2 to 3 minutes before serving.
Notes
Score the skin before baking — three diagonal cuts per side down to the bone. It helps the fish cook evenly and keeps the skin from buckling in the oven.