Branzino Recipe

Prepare and season

Pat the branzino dry inside and out with paper towels. Season the cavity and both sides lightly with kosher salt and black pepper (about 1 tsp salt total per fish distributed inside and outside). Rub each fish all over with 1/2 tablespoon olive oil.

Stuff each fish cavity with half the sliced garlic, two lemon rounds, and three sprigs of the fresh herb mix (arrange so herbs and lemon sit inside the cavity and do not block the gill openings).

Brush the outside skin with the remaining olive oil and sprinkle a light extra grind of pepper. Let rest at room temperature while you prepare vegetables (10–15 minutes).

Optional scoring

If the fish are larger than 10–12 oz, make 2 shallow diagonal scores on each side of the fish to help cooking evenness and crisp skin.

Prepare vegetables

Preheat oven to 220°C (425°F). Toss baby potatoes with 1 tbsp olive oil and 1/2 tsp sea salt on a rimmed baking sheet; spread in a single layer and roast for 20 minutes until starting to brown. After 10 minutes of roasting the potatoes, add asparagus and sliced fennel tossed with remaining 1 tbsp olive oil and a pinch of salt; return to oven and roast until all vegetables are tender and slightly caramelized, about 8–10 more minutes.

Make lemon butter sauce

While vegetables roast, melt 20 g of butter in a small saucepan over medium heat. Add minced shallot and sauté until translucent, about 2 minutes. Pour in white wine and simmer until reduced by half, 2–3 minutes. Add lemon juice, capers (if using), and remove from heat. Whisk in remaining butter pieces a few at a time until sauce is glossy and slightly thickened. Stir in chopped parsley and season to taste with salt and pepper. Keep warm.

Cook the branzino

Heat a large oven-safe skillet (cast iron or stainless steel) over medium-high until hot. Add 1 tbsp olive oil and place fish skin-side down. Sear without moving for 3–4 minutes until skin is crisp and golden. Transfer skillet to the preheated oven and roast 6–8 minutes (depending on fish size) until flesh is opaque and easily flakes with a fork (internal temp ~60°C/140°F). If using grill or whole-roasting on a sheet, adjust time to achieve same doneness.

Remove fish from oven and let rest 2 minutes. Spoon some lemon butter sauce over each fish and garnish with the reserved fresh herb sprigs and a squeeze of fresh lemon.

Plate and serve

Divide roasted seasonal vegetables and potatoes between two plates. Lay one branzino on top of each vegetable bed. Drizzle additional sauce around and serve immediately with extra lemon wedges on the side.