Crispy Lemon Roasted Branzino

Crispy Lemon Roasted Branzino is the kind of seafood dinner that looks impressive but stays refreshingly simple. Whole branzino roasts with fresh lemon, garlic, parsley, and thyme until the flesh is tender and flaky while the skin turns beautifully golden around the edges. A quick finish under the broiler adds even more color and crispness without complicating the recipe.

Bright citrus keeps the fish tasting fresh, while garlic and herbs add just enough savory depth. It is an elegant choice for a weekend dinner, entertaining, or any night when seafood sounds especially good. Serve it straight from the platter with extra lemon wedges and let the roasted herbs and pan juices do the rest. Despite its polished presentation, this is a straightforward whole-fish recipe that home cooks can feel confident making.

Recipe Yield: 4 servings

INGREDIENTS

2 whole branzino (about 1½ lb each), cleaned and scaled
¼ cup olive oil, divided
1 large lemon, thinly sliced
4 garlic cloves, minced
2½ tsp fine sea salt
1¼ tsp black pepper
3 tbsp fresh parsley, chopped
2 tsp fresh thyme leaves
1 tsp crushed red pepper flakes (optional)
Extra lemon wedges, for serving

INSTRUCTIONS

1. Preheat the oven:
Set oven to 425°F. Brush a large rimmed baking sheet with 1 tbsp olive oil.

2. Prepare the fish:
Pat both branzino very dry inside and out with paper towels. Then make three shallow diagonal slashes on each side of each fish to encourage even cooking and help the seasoning reach the flesh.

3. Season the branzino:
Rub the fish inside and out with the remaining 3 tbsp olive oil, then season evenly with salt and black pepper. Press the minced garlic into the cavities and shallow slashes rather than leaving large pieces exposed on the skin.

4. Add the aromatics:
Divide the lemon slices, parsley, and thyme between the cavities. If using crushed red pepper flakes, sprinkle them lightly inside the cavities and into the slashes.

5. Roast until flaky:
Arrange the fish on the prepared baking sheet and roast for 18–22 minutes, depending on thickness. The flesh should flake easily and reach 145°F at the thickest part, measured away from the bone.

6. Crisp and serve:
For crispier skin, broil for the final 1–2 minutes while watching closely. Rest for about 3 minutes, then serve immediately with fresh lemon wedges.

Helpful Tips to Perfect This Recipe

• Dry the Fish Well: Moisture on the skin prevents browning, so pat both the cavity and exterior thoroughly dry before seasoning.
• Protect the Garlic: Keep most of the minced garlic inside the cavity and slashes so its flavor infuses the fish without scorching.
• Watch the Broiler: Whole branzino can brown quickly under direct heat, so stay nearby and remove it as soon as the skin is crisp.
• Check the Thickest Part: Insert the thermometer into the thickest flesh without touching the backbone and cook to 145°F.
• Serve Immediately: Crispy fish skin is best shortly after roasting.