Description
This roasted Branzino recipe is light, flaky, and full of Mediterranean flavor. Stuffed with Meyer lemons and shallots, then finished with parsley and olive oil, it’s a restaurant-quality dish you can make at home.
Ingredients
Scale
- 3 whole branzini fish (about 1 lb each), cleaned
- 6 tablespoons olive oil
- 4 teaspoons salt
- 3 teaspoons freshly ground black pepper
- 1 whole Meyer lemon, cut into 6 wedges
- 3 whole Meyer lemons, thinly sliced
- 1½ shallots, thinly sliced
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
- In a small bowl, mix olive oil with salt and pepper. Slice lemons and shallots.
- Place lemon slices and half the shallots on the baking sheet as a bed.
- Pat fish dry and rub inside and out with the olive oil mixture.
- Stuff each fish with lemon wedges and a few shallots. Lay fish on top of lemon bed and scatter remaining lemon and shallots over the top.
- Roast for 18–22 minutes or until fish flakes easily and is opaque.
- Remove from oven and garnish with chopped parsley. Let rest before serving.
Notes
- Drying the fish helps crisp the skin in the oven.
- Meyer lemons offer a sweeter citrus note — regular lemons can be used as well.
- Use a fish spatula to lift and serve neatly.
Nutrition
- Serving Size: 1 fish (split between 2 servings)
- Calories: 300
- Sugar: 1g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 85mg