Branzino Recipe

Branzino, also known as European sea bass, is a fish that has long captivated chefs and home cooks alike with its delicate flavor, flaky white flesh, and versatility in preparation. Native to the warm waters of the Mediterranean and eastern Atlantic coasts, branzino (pronounced brahn-ZEE-no) has made its way into kitchens around the world, where it’s prized for its elegant presentation and mild, sweet taste. Whether served whole and roasted with lemon and herbs or filleted and pan-seared to crisp perfection, branzino is a fish that brings sophistication and simplicity together in a single dish.

In Mediterranean cuisine—especially in Italy, Greece, and parts of southern France—branzino holds a special place. It’s not just a fish; it’s a symbol of freshness, restraint, and the art of letting high-quality ingredients speak for themselves. In many coastal villages, fishermen bring in branzino straight from the sea, where it’s grilled over open flames or baked in salt crusts mere hours later. That sense of immediacy and reverence for the product is what this recipe guide aims to capture and recreate in your own kitchen.

Unlike heavier fish like swordfish or tuna, branzino has a light, clean flavor that makes it the perfect canvas for a variety of herbs, aromatics, and oils. Its skin crisps up beautifully when pan-seared or roasted, and its flesh stays moist and tender, even with high-heat cooking methods. It’s equally at home on a summer patio paired with grilled vegetables and a glass of white wine as it is on a holiday table served with root vegetables and rosemary.

But branzino is more than just a delicious meal—it’s also a culinary experience. Preparing a whole fish, seasoning it with intention, and serving it with care brings a sense of ritual to cooking that we often miss in the rush of everyday life. It’s a dish that invites you to slow down, savor, and connect with your ingredients.

Branzino is a shining example of how seafood can be both refined and approachable. Its preparation doesn’t demand excessive technique or exotic ingredients—just a bit of care, good seasoning, and the confidence to cook with whole, fresh food. If you’ve ever hesitated to prepare fish at home, this guide will help demystify the process and leave you with a dish that’s as impressive as it is accessible.

So whether you’re seeking to impress guests, cook a healthier meal for your family, or simply enjoy the beauty of Mediterranean flavors, branzino is a dish worth mastering. Open your kitchen to the experience of coastal dining, and let’s explore how to prepare branzino at its very best—crispy-skinned, tender-fleshed, and infused with the bright, clean flavors of the sea.

Step-by-Step Instructions: How to Prepare and Roast Whole Branzino

1. Selecting and Purchasing Branzino

Freshness is key when it comes to seafood. Branzino is typically sold whole (sometimes already gutted) or filleted. For a classic roast, whole fish is best—it delivers better flavor and a more striking presentation.

What to Look For:

• Clear, bright eyes: Cloudy eyes mean the fish is not fresh.

• Bright red gills: Lift the gill flap—bright red is ideal.

• Shiny, metallic skin: The skin should be moist and firm, not dull or flaky.

• Clean, ocean-like smell: Avoid anything with a sour or fishy odor.

• Firm flesh: Press the fish lightly—the flesh should spring back.

Size Guide:

• One whole branzino typically weighs 1 to 1.5 pounds (450–680g) and serves 1–2 people depending on accompaniments and appetite.

Ask your fishmonger to scale, gut, and clean the fish if you’re not comfortable doing it at home. But it’s also easy to learn with some practice—covered in the next step.

2. Cleaning and Prepping the Fish (If Not Already Done)

If your fish is whole and uncleaned, you’ll need to scale, gut, and rinse it thoroughly.

To Scale:

1. Place fish on a clean cutting board.

2. Hold it firmly by the tail.

3. Using the back of a knife or a fish scaler, scrape from tail to head, against the grain of the scales.

4. Rinse under cold water to wash away loose scales.

To Gut:

1. Insert a knife or kitchen shears into the belly of the fish from the anal vent to just under the gills.

2. Open the cavity and carefully pull out the internal organs.

3. Rinse the cavity under cold water, removing any blood or debris, especially along the spine.

Dry the Fish:

• Pat the skin and inside cavity thoroughly dry with paper towels. Moisture prevents crisping.

3. Ingredients for Classic Mediterranean Roasted Branzino

This version of branzino is light, aromatic, and easy to prepare. Here’s what you’ll need:

Main:

• 2 whole branzino (1–1.5 lbs each), cleaned and gutted

• Kosher salt and freshly ground black pepper

• Olive oil (extra virgin preferred)

• 1 fresh lemon (sliced into thin rounds)

• 4 cloves garlic, sliced or smashed

• Fresh herbs: parsley, thyme, rosemary, or dill (use what’s available)

• Optional: 1 bay leaf per fish

For Serving (Optional):

• Additional lemon wedges

• Drizzle of good-quality olive oil

• Fresh chopped parsley

4. Seasoning the Fish (Inside and Out)

Flavoring the fish well ensures delicious results. Don’t be afraid to season generously.

Steps:

1. Preheat oven to 425°F (220°C).

2. Rub both the outside and inside cavity of each fish with olive oil.

3. Season inside and out with kosher salt and black pepper.

4. Stuff the cavity of each fish with:

   • 2–3 slices of lemon

   • 2–3 garlic slices

   • A few sprigs of fresh herbs (or a mix)

   • Optional: 1 bay leaf per fish

Tip: You can also score the fish—make 2–3 shallow diagonal cuts on each side. This helps it cook evenly and lets the seasoning penetrate deeper.

5. Roast the Branzino

You can roast the fish on a baking sheet, in a cast iron skillet, or in a ceramic baking dish. Lining the pan with parchment helps prevent sticking.

Steps:

1. Place stuffed branzino on the prepared pan.

2. Optionally drizzle a little extra olive oil over the top.

3. Roast in the preheated oven for 18–22 minutes, depending on size and thickness.

   • For 1 lb fish: around 18–20 minutes.

   • For 1.5 lb fish: closer to 22–25 minutes.

4. The fish is done when:

   • The flesh flakes easily with a fork.

   • The internal temp reaches 135–140°F (57–60°C).

   • The eyes turn opaque and the skin looks slightly crisped.

Do not overcook—branzino is delicate. Pull it from the oven as soon as it’s opaque and flaking easily.

6. Optional: Broil for a Crispy Finish

If you want a crisper skin, you can finish the fish under the broiler.

Steps:

1. After roasting, switch your oven to broil on high.

2. Place the fish on the top rack for 1–2 minutes, watching closely.

3. Remove once the skin begins to blister or crisp.

7. Plating and Serving

Branzino is best served whole, at the table, for a dramatic and elegant presentation.

Steps:

1. Transfer fish to a serving platter using a fish spatula or two large spoons.

2. Garnish with:

   • Fresh herbs

   • Lemon wedges

   • A light drizzle of olive oil or herbed butter

3. Serve with light sides such as:

   • Roasted vegetables

   • Herbed couscous

   • Lemon potatoes

   • Garlic sautéed greens

   • A crisp white wine (e.g., Pinot Grigio, Sauvignon Blanc)

8. How to Eat Whole Branzino (Table Service Tips)

For those new to whole fish, don’t worry—it’s easy to serve once you know how.

To Fillet at the Table:

1. Use a knife to cut just behind the head and tail.

2. Run the knife down the center top (from head to tail) to expose the top fillet.

3. Gently lift the top fillet off the bones.

4. Remove the spine with tongs or a spoon.

5. Lift the bottom fillet and serve.

Be cautious of small pin bones, especially near the center.

9. Optional Variations for Branzino Preparation

If you want to experiment beyond the classic lemon-herb preparation, here are a few globally inspired variations:

Greek Style:

• Stuff with oregano, thyme, garlic, and lemon.

• Serve with tzatziki or lemon potatoes.

Italian Style:

• Add cherry tomatoes, olives, capers, and basil.

• Drizzle with white wine before roasting.

North African Inspired:

• Rub with a spice mix: cumin, coriander, paprika, garlic.

• Serve with couscous and harissa sauce.

Salt-Baked Branzino:

• Encase the whole fish in a crust of kosher salt and egg whites.

• Bake at 400°F (200°C) for 30–35 minutes.

• Crack the crust and reveal an incredibly moist, evenly cooked fish.