Stuffed & Roasted Branzino


  • Whole Branzino, gutted with a slit (so you can stuff it) and cleaned 
  • Lemons
  • Rosemary
  • Thyme
  • Oregano
  • Olive Oil
  • Salt & Pepper

Play by Play:

  1. Preheat oven to 450. Pat your branzini dry and lay on unbleached parchment paper on a baking sheet. 
  2. Slice your lemons and stuff into the belly of the fish with sprigs of herbs.
  3. Salt and pepper on both sides with a drizzle of olive oil on top
  4. I like to use twill to wrap the fish and keep the stuffings inside but its not critical! 
  5. Bake for 15-20 minutes depending on how big the fish is. The eyes should be white. 
  6. You can broil it at the end for a minute or two if you want crispy skin!