Whole Roasted Branzino with Herby Salad

While it’s tempting to stick to filets when you’re craving fish, don’t sleep on cooking it whole. The bones can help to avoid a dry, unappetizing final result by adding moisture, flavor and additional protection from the heat. That’s why we’ve chosen to pan-roast a whole branzino (the Italian name for sea bass), topped with a fresh salad. Found off the coast of western and southern Europe, branzino is sweet and mild and crisps up nicely in the oven in under 20 minutes – perfect for when you’re short on time but don’t want to skimp on flavor.

We stuff our branzino with lemons and herbs to add a burst of bright, citrusy flavor before putting it in a roasting pan with squash and peppers. A salad of roasted veggies with shaved spring onions, fennel, radish, parsley, dill and tarragon placed on top of the fish is the finishing touch. Tender and tasty, this branzino dish is almost too pretty to eat.

Difficulty

Servings

Fish for two

Prep Time

15 minutes

Cook Time

15 to 20 minutes

Whole roasted branzino with squash, peppers, shaved spring onions, fennel, radish, parsley, dill and tarragon on a plate on a table.

Note

We tested this recipe using our new roasting pan, made from stainless steel and designed to withstand the temperatures of an Ooni, but it also works just as well in home ovens. If using a different pan, just ensure it can withstand max temps of 750 °F (400 °C). When using charcoal, we recommend choosing high-quality and food-grade charcoal, such as our Premium Lumpwood Charcoal. If you can’t find branzino, use red snapper, mahi-mahi and grouper.

Method

Two hands tying kitchen twine round uncooked branzino stuffed with lemon rings and herbs on a wooden cutting board on a table.

One hand placing squash, peppers, shaved spring onions, fennel, radish, parsley, dill and tarragon on a whole roasted branzino in a dish on a table.

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