Branzino Recipe

Preheat

Preheat oven to 425°F (220°C). Position a rack in the center.

Pat the branzino dry inside and out with paper towels. This promotes browning and helps the skin crisp.

Season the cavity of each fish with about 1/2 tsp kosher salt and a light pinch of black pepper.

Pour 1 tbs extra-virgin olive oil into the palm and rub it over the exterior of each fish, then sprinkle the remaining salt and pepper evenly over both sides.

Stuff each cavity with half the sliced garlic, two thyme sprigs, and several slices of meyer lemon (reserve the halved lemon for finishing).

Heat a large skillet over medium heat and add 2 tbs olive oil. When the oil shimmers, add the minced shallot and cook, stirring, until translucent, about 1–2 minutes.

Add the baby spinach in batches, stirring until wilted before adding more. This should take 2–3 minutes until all spinach is wilted and bright green.

Stir in the halved kalamata olives, rinsed capers, meyer lemon zest, red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Cook for 30–60 seconds to combine flavors, then remove the pan from heat and let the mixture cool 2 minutes.

Use a spoon to fill each fish cavity with half of the warm spinach-olive mixture, packing it gently but not tightly so the fish cooks evenly.

Line a rimmed baking sheet with parchment paper or foil and drizzle 1 tbs olive oil across the surface. Place the stuffed branzino on the sheet, skin-side up, spacing them apart.

Scatter any remaining lemon slices and remaining thyme sprigs around the fish. Brush the tops of the fish lightly with a little additional olive oil (if desired) to encourage browning.

Roast in the preheated oven 12–16 minutes, depending on size (about 6–8 minutes per 8–10 oz fish). The fish is done when the flesh is opaque and flakes easily with a fork and the internal temperature at the thickest part reaches 135–140°F (57–60°C).

Remove fish from oven and transfer to a serving platter with a spatula. Squeeze the halved meyer lemon over the fish to taste, drizzle with 1 tbs extra-virgin olive oil, and sprinkle chopped parsley over the top.

Let rest 2 minutes, then serve whole so guests can portion at the table. Provide extra lemon on the side.