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

By Ooni HQ

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.


For the roasted fish

1. Fill the bottom of your fuel tray with an even layer of lumpwood charcoal (about 1 pound or ½ kilogram).

Light the charcoal with a firestarter and preheat the oven to 600 °F (315 °C), keeping the oven door closed. This will take about 15 minutes and you can use the infrared thermometer to quickly and accurately check the temperature of the pizza stone. 

Tip: It’s important that the temperature doesn't climb above 600 °F (315 °C), so regulate the heat by adding only small amounts of extra charcoal when needed. If the oven temperature gets too hot, close the chimney baffle to restrict the airflow. 


2. Season your fish with salt, making sure to get the inside of the fish as well.

 

3. Stuff the inside of the fish with lemon rings and the bunch of herbs.

 

4. Using three six-inch (15-centimeter) pieces of twine, tie up the fish to secure the stuffing.

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

5. Rub the whole fish with olive oil, then place on the grill rack in your roasting pan.

6. Season the squash and peppers with olive oil, salt and pepper, then place around the fish on the grill rack in the pan.

7. Let the oven come down to roughly 550 °F (288 °C) then place the pan in the oven and cook for 12 to 15 minutes, turning halfway through.

 

Tip: To ensure the fish is fully cooked, use a cake tester or toothpick to check tenderness. The cake tester should easily slide through the fish. If you encounter resistance, it needs longer in the oven.


8. Wearing oven gloves, remove the pan from the oven.

 

For the salad

1. Carefully remove the squash and peppers from the pan and place them on a chopping board.

Slice them into smaller pieces, then place them in a medium bowl. Add the shaved veggies. 

2. Toss with the olive oil, sherry vinegar, and herbs.

Season to taste with salt and pepper and lemon juice.

3. Place your fish on a plate, top it with salad, serve and enjoy!.

Place your fish on a plate, top it with salad, serve and enjoy!

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.

Ooni HQ

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For the roasted fish:

  • 2 teaspoons (10 grams) kosher sea salt, plus more to taste
  • 1 whole branzino
  • 2 lemons, cut into ¼ inch (⅕ centimeter) rings 
  • 1 bunch tender herbs (parsley, dill, tarragon, fresh oregano)
  • 1 ¾ tablespoons (20 grams) extra-virgin olive oil, plus more for seasoning
  • 1 yellow squash, sliced into quarters
  • 2 sweet red and yellow peppers, whole
  • Freshly ground black pepper, to taste

For the salad:

  • 1 ¾ tablespoons (20 grams) extra-virgin olive oil
  • 1 spring bulb onion, shaved
  • 1 bulb fennel, shaved
  • 1 small radish, shaved
  • 1 tablespoon (8 grams) sherry vinegar
  • 1 bunch of mixed fresh herbs (parsley, dill, tarragon)
  • Flaky sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 lemon