Branzino Recipe

Name: One Lebaneses Branzino Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 pieces whole branzino (cleaned, scales removed, head optional); 2 tsp kosher salt; 1 tsp freshly ground black pepper; 3 tbsp extra-virgin olive oil; 1 pieces lemon; 4 pieces fresh thyme sprigs; 3 pieces garlic cloves; 1 cups dry white wine or low-sodium chicken stock; 2 tbsp unsalted butter; 2 tbsp fresh flat-leaf parsley, chopped; 1 pieces lemon (for finishing); 0.25 tsp red pepper flakes (optional)

Inspired by One Lebanese

Time35m

Serves2

Make Branzino Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Whole Branzino & Seasoning

2 pieces whole branzino (cleaned, scales removed, head optional)

2 tsp kosher salt

1 tsp freshly ground black pepper

3 tbsp extra-virgin olive oil

1 pieces Lemon

4 pieces fresh thyme sprigs

3 pieces Garlic cloves

Pan Sauce / Finishing (optional)

1 cups dry white wine or low-sodium chicken stock

2 tbsp Unsalted butter

2 tbsp fresh flat-leaf parsley, chopped

1 pieces lemon (for finishing)

1/4 tsp red pepper flakes (optional)

Method

Whole Branzino & Seasoning

Prepare fish

Pat the branzino dry inside and out with paper towels. Using kitchen shears or a small sharp knife, trim any fins if needed. Make two shallow diagonal slashes about 1/2 inch deep on each side of each fish to help seasoning penetrate and to promote even cooking.

Season

Generously season the cavity and both sides of each fish with kosher salt (about 1 tsp per fish) and divide the freshly ground black pepper between them. Rub about 1 tablespoon of extra-virgin olive oil over each fish, coating the skin.

Stuff

Slice the lemon into thin rounds. Peel and smash the garlic cloves lightly with the flat of a knife. Open each cavity and place 2 thyme sprigs, 2 lemon slices, and 1 smashed garlic clove inside. Reserve remaining lemon for finishing.

Cooking & Finishing

Preheat and heat pan

Preheat oven to 400°F (200°C). Heat a large ovenproof skillet (preferably cast iron or stainless steel) over medium-high heat until hot. Add 1 tablespoon of extra-virgin olive oil and swirl to coat.

Sear the branzino

Carefully place the fish in the hot pan, skin-side down. Press gently with a spatula for 10–15 seconds to ensure even contact. Sear undisturbed for 3–4 minutes, until the skin is golden and releases easily from the pan.

Flip and roast

Flip the fish using a spatula (or two) so they sit on the other side. Transfer the skillet to the preheated oven and roast for 6–8 minutes, depending on size, until the flesh is opaque and flakes easily with a fork (internal temperature ~135–140°F / 57–60°C). Total cooking time will be about 10–12 minutes after searing.

Rest

Remove the skillet from the oven and transfer the branzino to a warm plate. Tent loosely with foil and let rest for 3 minutes while you make the pan sauce (optional).

Pan sauce (optional)

Place the skillet back on medium heat. Add the white wine or stock (about 1 cup) to deglaze, scraping up any browned bits with a wooden spoon. Let reduce for 2–3 minutes. Whisk in the butter 1 tablespoon at a time until the sauce is glossy. Stir in chopped parsley and a squeeze of the reserved lemon. Season to taste with salt, pepper, and a pinch of red pepper flakes if using.

Serve

Place each branzino on a serving plate. Spoon a little pan sauce over the fish (or drizzle extra-virgin olive oil if skipping the sauce). Garnish with extra lemon wedges. Serve immediately.