Herb Roasted Branzino Recipe

Prepare and season fish

Preheat oven to 425°F (220°C). Pat the branzino dry inside and out with paper towels. Lightly score the skin on both sides (2–3 shallow diagonal cuts). Season the cavity and exterior with 1 tsp kosher salt and 1/2 tsp black pepper total (reserve remaining salt/pepper for rice). Drizzle 2 tbs olive oil all over the fish and rub to coat. Stuff each cavity with half of the sliced garlic, a few sprigs or leaves of thyme and parsley, a pinch of rosemary, and two thin lemon slices.

Roast

Place the fish on a rimmed baking sheet or in a shallow roasting pan lined with foil or parchment. Roast on the middle rack for 12–16 minutes, depending on size (about 10–12 minutes per inch of thickness). The fish is done when flesh flakes easily with a fork and reaches an internal temperature of 135–140°F (57–60°C). If you prefer a crisper skin, finish under broiler for 1–2 minutes, watching closely to avoid burning.

Rest and finish

Remove from oven and let rest 3–4 minutes. Squeeze remaining lemon half over both fish and sprinkle with remaining chopped parsley and a light grind of black pepper. Transfer to serving plates when rice is ready.

Sauté aromatics and vegetables

While oven is preheating or when fish goes in, heat 1 tbs olive oil and 2 tbs butter in a medium saucepan over medium heat. Add the diced onion and a pinch of salt; cook 4–5 minutes until translucent. Add minced garlic, diced carrot, and diced zucchini; cook 3–4 minutes until vegetables begin to soften. Stir in rinsed basmati rice and cook 1–2 minutes, stirring, to toast the grains lightly and coat them in butter.

Simmer rice

Pour in 2.25 cups vegetable broth and 1/2 cup milk or half-and-half. Add 1 tsp salt (total for the rice) and 1/2 tsp black pepper. Bring to a gentle simmer over medium-high heat, then reduce heat to low, cover tightly, and cook without stirring for 12–15 minutes, or until liquid is absorbed and rice is tender.

Finish creamy texture

Remove pan from heat and leave covered for 5 minutes. Uncover and gently fluff rice with a fork. Stir in thawed peas, 2 tbs chopped parsley, 1 tsp lemon zest, 1/2 cup grated Parmesan, and remaining 2 tbs butter. Adjust seasoning to taste with additional salt and pepper if needed. If mixture seems dry, stir in up to 2 tbs more milk to reach desired creaminess.

Spoon a generous portion of creamy vegetable basmati rice onto each plate. Place a roasted branzino over or beside the rice. Drizzle 1 tbs extra-virgin olive oil over the fish and rice, garnish with remaining chopped parsley, and serve with lemon wedges on the side. Serve immediately.