Description
This Mediterranean Herb and Lemon Baked Branzino recipe offers a light and flavorful seafood dish perfect for a healthy dinner. Featuring whole branzino seasoned with oregano, thyme, paprika, and garlic, baked to flaky perfection with fresh lemon and a hint of white wine for extra moisture and depth, it captures the essence of Mediterranean cuisine with a simple yet elegant preparation.
Ingredients
Scale
Fish and Seasoning
- 2 whole branzino (about 1 lb each), cleaned and scaled
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Flavoring and Garnish
- 2 lemons (1 sliced, 1 for juice)
- 4 garlic cloves, minced
- Fresh parsley, chopped (for garnish)
- 1/4 cup white wine or vegetable broth (optional, for extra flavor)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil to prevent sticking.
- Prepare the Fish: Rinse the branzino thoroughly under cold water and pat dry with paper towels. Ensure the fish is fully cleaned and scaled for the best texture and taste.
- Score the Fish: Using a sharp knife, make 2-3 diagonal cuts on each side of the fish. These scores allow the seasoning to penetrate deeply and help the fish cook evenly.
- Make the Seasoning Mixture: In a small bowl, mix together the olive oil, dried oregano, dried thyme, paprika, garlic powder, salt, and freshly ground black pepper until well combined.
- Season the Fish: Rub the herb and olive oil mixture generously over both sides of the branzino, making sure to get some seasoning inside the scored cuts and into the cavity for full-flavored fish.
- Stuff the Fish: Place several lemon slices and portions of the minced garlic inside each fish’s cavity. This infuses the fish with fresh, zesty, and garlicky aromas as it bakes.
- Arrange and Add Moisture: Place the prepared branzino onto the baking sheet. For additional moisture and flavor, pour the optional white wine or vegetable broth around the fish on the baking sheet.
- Bake the Fish: Bake in the preheated oven for 20-25 minutes until the fish is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C) to ensure doneness.
- Finish with Lemon Juice: Remove the fish from the oven and immediately drizzle with fresh lemon juice for a bright, tangy finish that balances the herbs and garlic.
- Garnish and Serve: Sprinkle freshly chopped parsley over the fish and serve right away, ideally accompanied by Mediterranean-style roasted vegetables or a light salad.
Notes
- You can substitute branzino with any similar white fish, such as sea bass or snapper.
- If you prefer, fresh herbs can be used instead of dried herbs for a more vibrant flavor.
- The optional white wine or vegetable broth keeps the fish moist but can be omitted if desired.
- Scoring the fish is key to allowing the flavors to fully penetrate and cook evenly.
- Check the internal temperature with a cooking thermometer to avoid overcooking and keep the fish tender.
- Serve immediately for the best texture; leftovers can be refrigerated for up to 2 days and gently reheated.
