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Roasted Branzino with Lemon and Herbs

1 branzino, gutted, scaled and butterflied
2 lemons, thinly sliced, seeds removed
2 garlic cloves, sliced as thin as possible
Rosemary sprigs
Thyme sprigs
Olive oil
Kosher salt
Freshly ground black pepper
Sea salt
Butchers twine

Preheat your oven to 400 degrees. Line a baking sheet with parchment paper. Spray the parchment paper with a little cooking oil. Arrange 6-8 lemon slices down on the baking sheet. Lay the fish on the lemons. Open the filet and stuff with slices garlic, lemon slices if desired and a few sprigs of rosemary and thyme. Drizzle with olive oil and season with salt and pepper. Close the filet and use butchers twine to tie the filet together widthwise at the top and tail. Drizzle the fish with additional olive oil, sea salt and pepper and top with a few sprigs of rosemary and thyme. Roast for 10-12 minutes or until cooked through. Remove the butchers twine, remove the lemon slices and whole herbs and top with sea salt and another drizzle of olive oil before serving.