If you’ve never cooked a whole roasted branzino at home, this recipe is one of the easiest and most flavorful ways to start.

Branzino is a mild, delicate white fish that cooks quickly and absorbs simple flavors beautifully. In this recipe, the fish is seasoned with olive oil, sea salt, black pepper, and dried oregano, then stuffed with fresh herbs and lemon slices before being roasted in the oven.

The result is crispy skin, tender flaky fish, and bright flavors that taste like something you’d order at a coastal restaurant.

What makes this recipe especially great is that it only takes about 30 minutes to cook, and the ingredients are simple. I like to serve it with fresh sliced heirloom tomatoes and herbs, which adds freshness and color to the dish.

For extra flavor, you can drizzle the fish with a lemon garlic olive oil dressing right before serving. This step is optional but adds a bright, zesty finish.

If you’re looking for a healthy dinner recipe that feels elevated but is actually simple, this whole roasted branzino is a perfect option.

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Whole Roasted Branzino

Course: Main Course
Cuisine: Mediterranean
Servings: 3
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30 minutes

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Ingredients

Fish

• 2-3 whole branzino (about 1 lb each), cleaned with head and tail attached
• 2–3 tbsp extra virgin olive oil
• Sea salt, to taste
• Black pepper, to taste
• 3 tsp dried oregano
• 1 lemon, sliced into rounds
• 3 large garlic cloves, minced
• Handful of fresh parsley
• Handful of fresh cilantro

For Serving

• 1–2 heirloom tomatoes, sliced or chopped
• Fresh herbs for garnish

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Optional Lemon Olive Oil Sauce

• ¾ cup extra virgin olive oil
• Juice of 2 lemons
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp Aleppo pepper
• 2 tbsp Mediterranean oregano

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Instructions

1. Preheat the oven

Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper or lightly grease it with olive oil.

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2. Prepare the fish

Pat the cleaned branzino dry with paper towels.

Using a sharp knife, score the fish by making 2–3 diagonal cuts on each side. This helps the seasoning penetrate the fish and allows it to cook evenly.

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3. Season the fish

Place the fish on the prepared baking sheet.

Drizzle with olive oil, then season generously with:

• sea salt
• black pepper
• dried oregano
• garlic

Rub the seasoning over the outside of the fish and lightly inside the cavity.

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4. Stuff the fish

Place the following inside each fish cavity:

• lemon slices
• sliced garlic
• fresh parsley
• fresh cilantro
• garlic

This infuses the fish with fresh flavor as it roasts.

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5. Roast the fish

Transfer the baking sheet to the oven and roast for 25–30 minutes.

The fish is done when the flesh is opaque and flakes easily.

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6. Broil for crispy skin

Turn the oven to broil on high and cook the fish for an additional 3–5 minutes, until the skin becomes golden and slightly crisp.

Watch closely to prevent burning.

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7. Make the optional lemon olive oil sauce

While the fish is roasting, prepare the sauce.

In a bowl combine:

• lemon juice
• garlic
• oregano
• salt
• black pepper

Whisk together.

While whisking, slowly drizzle in the olive oil until fully combined.

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8. Serve

Transfer the fish to a serving platter.

Drizzle with the lemon olive oil sauce (optional) and serve with fresh sliced heirloom tomatoes and herbs.

Serve immediately.

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Tips for Cooking Whole Branzino

• Ask your fishmonger to clean and scale the fish before buying.
• Scoring the fish helps it cook evenly and allows the seasoning to penetrate the meat.
• Whole fish cooks quickly, so keep an eye on it toward the end.
• Branzino pairs well with simple Mediterranean sides like tomatoes, olives, or roasted vegetables.