Whole Roasted Branzino with Tomato and Olive Salad

There aren’t many recipes as impressive as Whole Roasted Branzino with Tomato and Olive salad! This tender, flakey fish is stuffed with lemons and herbs, roasted until it is perfectly and beautifully crispy, and then served with a tangy tomato and olive salad. It’s a spectacular feast for your eyes and mouth!

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If Branzino is on a restaurant menu, I am sure to order it! Up until recently, I was too intimidated to try making it myself. But guess what? It is very easy to make this restaurant-worthy dish at home!

What is Branzino?

Branzino (branzini for plural) is a mild white fish. It is simply a European sea bass that is primarily found in the western and southern waters of the Mediterranean Sea. In Greece, it is known as Lavraki, but in the USA, we know it by its Italian name, “Branzino.”

This lovely white fish is tender and delicate, with a slight sweet flavor that pairs well with many different herbs, spices, and citrus varieties. Branzino has become a popular fish on restaurant menus. It is usually served whole, but it can also be prepared as a fillet.

How do you know the fish you are buying is fresh?

You need to start with the freshest fish to make a fabulous dinner. Here are the things to look for to make sure your fish is fresh:

1. It should not have a strong, fishy odor. The fish will have a scent, but it should not be foul.
2. The eyes should be clear, not milky or gray.
3. The scales should be firmly connected to the body of the fish. They should not come off when you run your hand across them.
4. The gills should be bright red and moist, not brown or faded.
5. The meat should spring back when you touch it.
6. No milky liquid should be in the gills or any other part of the fish.

How to make this recipe

Ingredients you will need

Whole Branzino: It is easiest if you have your fish monger gut and clean it for you. I have done this myself in the past and although it is not difficult, it is very messy.
Fresh Herbs: I love the combination of fresh thyme, rosemary, and basil in this dish.
Lemons: Cut into round slices for stuffing in the fish and more for serving with the fish if you like.
Extra virgin olive oil: Rubbing this on the fish helps the skin crisp up and provides a luxurious flavor.
Cherry Tomatoes: I love the way the sweetness of the tomatoes pairs with the fresh basil and other herbs in the fish.
Cured Black Olives: These olives are salty and briny, which is a nice contrast to the sweetness of the tomatoes. Use of the olives is optional.
White wine vinegar: Combined with the olive oil, this makes a light vinaigrette.

How to cook the fish

Set your oven to 400° and grease a rimmed baking sheet by brushing it with olive oil.

Prepare the fish: Dry the fish inside and out, season and stuff the fish with lemon slices and herbs.

Bake for 20-25 minutes or until the internal temperature, measured on an instant-read thermometer, is 145°F. Then broil for 3 – 5 minutes, until the skin is crispy.

Prepare the salad: Combine the tomatoes, olives (if using them), herbs, white wine vinegar, and olive oil in a bowl and toss till combined. Season with salt and pepper to taste.

Preparation and Serving Tips

Line your baking sheet with foil for an easy cleanup!

Dry the fish off with paper towels, inside and out, before rubbing it with olive oil. This will help the seasoning adhere to the fish and remove any extra moisture so that the skin will crisp up.

Keep an eye on the fish while it is under the broiler. We want a nice crispy skin, but it can burn easily.

When you remove the fish from the oven, squeeze some lemon juice on it to give it an additional citrusy flavor.

The tomato and olive salad can be served either over the fish or as a side.

This is a boney fish so even after removing the bones, small ones may still be present. I do not recommend serving it to young children.

Cooking Variations

Cook it in foil
Wrap each fish in foil before placing them on the baking sheet. Place in the oven for 20-25 minutes. Unwrap the foil and place the fish under the broiler to crisp up for 3-5 minutes.
Grill it
The whole branzino is deliciously grilled. Oil your grill grates to keep the fish from sticking. Set the grill to high heat and cook the branzino for 5-8 minutes per side with the lid closed. Check the internal temperature of the fish for doneness.

How to serve the fish

When the fish is cooked, the skin should pull off easily. Then, to fillet it, use a sharp, long knife. Starting at the back bone, carefully lift the fish off of the bones using the knife as your guide. Then, lift the spine and ribs off of the remaining fish.

What to serve with this fish

This light and tender fish lends itself to many different sides. Grilled or roasted vegetables like asparagus or Brussels sprouts are always a good option. I also love to serve this with Grilled Eggplant, Butternut Squash Risotto, Italian Scalloped Potatoes, or a light, fresh, and citrusy Sicilian Fennel and Orange Salad.

Other fish and seafood recipes

Lemon Pepper Salmon with Dill

Baked Shrimp Oreganata Recipe

Baked Crab Stuffed Shrimp

Creamy Lobster Ravioli Sauce

Baked Haddock Recipe

Garlic and Her Grilled Shrimp with Honey

Shrimp and Sausage Jambalaya

Oven Baked Scallops with a Sweet and Spicy Dipping Sauce