HOW TO COOK THE PERFECT BRANZINO!!!

Ingredients

• 1 fish Whole Branzino (cleaned, scaled, head on) (about 1.5‑2 lb, gutted)
• 2 Tbsp Extra Virgin Olive Oil (for brushing the fish)
• 1 tsp Kosher Salt (season fish and dressing)
• 1/4 tsp Freshly Ground Black Pepper (season fish and dressing)
• 4 cloves Garlic Cloves, minced (3 for fish, 1 for dressing)
• 1 tsp Dried Oregano (for dressing)
• 2 Tbsp Lemon Juice (fresh or bottled) (for dressing)
• 3 Tbsp Olive Oil (extra virgin) (for dressing, use a good quality oil)
• 1 whole Lemon (sliced and placed inside cavity)
• 1/4 large Onion (quartered and placed inside cavity)
• 2 medium Tomatoes (halved for garnish)
• 2 Tbsp Fresh Dill (chopped for garnish)

Instructions

1. Preheat Oven

   Set the oven to 400°F and let it preheat while you prepare the fish.

   Time: PT10M

   Temperature: 400°F

2. Prepare the Branzino

   Rinse the branzino, pat dry, then cut shallow slits on both sides of the fish. Season generously with kosher salt, black pepper, and 3 minced garlic cloves. Drizzle 2 Tbsp olive oil over the fish and rub it in. Stuff the cavity with lemon slices and the quartered onion.

   Time: PT10M

3. Oil the Baking Tray

   Brush the baking tray with a thin layer of olive oil to prevent sticking, then place the seasoned branzino on the tray skin‑side down.

   Time: PT2M

4. Make Lemon‑Garlic Dressing

   In a mixing bowl combine lemon juice, 1 tsp kosher salt, a pinch of black pepper, dried oregano, 3 Tbsp olive oil, and the remaining minced garlic clove. Whisk vigorously until the dressing emulsifies.

   Time: PT5M

5. Roast the Fish

   Place the tray in the preheated oven and roast for 20 minutes, or until the flesh is opaque and flakes easily with a fork.

   Time: PT20M

   Temperature: 400°F

6. Prepare Garnishes While Baking

   Halve the tomatoes and set aside. Roughly chop the fresh dill and keep ready for plating.

   Time: PT5M

7. Broil for Color

   After the 20‑minute roast, switch the oven to high broil and broil the fish for 1‑2 minutes until the skin turns golden brown. Watch closely to avoid burning.

   Time: PT2M

   Temperature: high broil

8. Plate the Dish

   Arrange the tomato halves on a serving platter, place the whole branzino on top, sprinkle chopped dill over the fish and tomatoes, then generously drizzle the lemon‑garlic dressing over the fish, making sure it reaches the slits and cavity.

   Time: PT5M

9. Serve

   Lift the skin gently, remove the backbone and any remaining bones, then serve immediately. Enjoy with extra dressing on the side if desired.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

35 g

Carbohydrates

5 g

Fat

20 g

Fiber

1 g