Whole Branzino Recipe

Prepare fish

Pat the branzino dry inside and out with paper towels. Season the cavity with 1 tsp kosher salt and a few grinds of black pepper. Stuff each cavity with 2 thyme sprigs and a couple of lemon slices.

Season and oil

Brush the exterior of each fish with about 1 tablespoon olive oil. Sprinkle remaining 1 tsp kosher salt and the 1 tsp ground black pepper evenly over both sides.

Roast

Position a rack in the center of the oven and preheat to 425°F (220°C). Place the fish on a rimmed baking sheet lined with parchment or a lightly oiled roasting pan. Roast for 12–16 minutes, depending on size (about 6–8 minutes per 8 oz). The fish is done when the flesh flakes easily and an internal temperature at the thickest part reads 135–140°F (57–60°C). Remove from oven and allow to rest while finishing other components.

While oven is preheating, halve and seed the bell peppers. Toss on a baking sheet with 1 tablespoon olive oil, 1 tsp kosher salt, 1 tsp black pepper, and the 1 tsp minced garlic. Roast in the same 425°F oven for 18–22 minutes until skins are blistered and edges charred, turning once halfway. Remove and let cool slightly, then slice into 1/2-inch strips and toss with 1 tbsp sherry vinegar. Keep warm.

Increase oven temperature to 450°F (230°C) after removing the fish and peppers (or roast potatoes concurrently at higher temp if timing permits). Toss halved potatoes with 2 tbsp olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, and 1 tsp kosher salt. Spread cut-side down on a baking sheet in a single layer.

Roast for 20–25 minutes at 450°F, flipping once after 12–15 minutes, until deeply golden and crisp. Finish with chopped parsley and a light sprinkle of flaky sea salt.

Blend sauce

Combine 1 cup fresh grapefruit juice, cilantro, parsley, garlic clove, jalapeño, 1/2 tsp ground cumin, 1 tsp kosher salt, 1/2 tsp black pepper, and optional grapefruit zest in a blender or food processor. Pulse to chop, then stream in 1/2 cup olive oil while blending until emulsified but still slightly textured. Taste and adjust seasoning—add a pinch more salt or a squeeze of grapefruit if needed. Chill briefly if desired.

Plate: Divide the crispy potatoes between plates or a platter. Arrange roasted pepper strips alongside or over the potatoes. Place a roasted branzino on top or to the side of each portion.

Sauce and finish: Spoon 2–3 tablespoons of grapefruit mojo verde over each fish and around the plate. Drizzle each fish with 1 teaspoon extra-virgin olive oil and finish with a light sprinkle of flaky sea salt and a few cilantro leaves for garnish.

Serve immediately while fish and potatoes are hot, and peppers are warm.