Branzino Recipe

Directions

1. 1

   Preheat the oven to 425°F (220°C). Line two baking sheets with parchment for easy cleanup.

2. 2

   Prepare potatoes: In a bowl, toss the halved baby potatoes with 1 tablespoon olive oil, minced garlic, chopped rosemary, thyme, 1/2 of the chopped parsley (about 1/2 bunch), and salt and pepper to taste. Spread in a single layer on one baking sheet.

3. 3

   Roast potatoes in the preheated oven until golden and tender, about 25-30 minutes, turning once halfway.

4. 4

   Prepare branzino: Rinse the fish inside and out, pat dry. Score the fish a few times on each side to help flavor penetration. Season the cavity and exterior with pepper (salt to taste). Stuff each fish with lemon slices, a few parsley sprigs, and a pinch of thyme.

5. 5

   Brush the outside of each fish with olive oil and place on a separate baking sheet. Cut the remaining lemon into wedges for serving.

6. 6

   When potatoes are halfway done, place the fish in the oven. Roast fish for 12-15 minutes for 1-1.25 lb fish, until the flesh is opaque and flakes easily. If using larger fish, increase time as needed.

7. 7

   Remove potatoes and fish from oven. Finishing: toss potatoes with remaining chopped parsley, squeeze a little lemon juice over the dish, and drizzle with extra olive oil to taste. Plate with the fish and serve with lemon wedges.