Imagine a culinary journey that transforms your kitchen into a sun-drenched Greek island, where fresh seafood meets ancient cooking traditions. This whole roasted branzino is not just a recipe; it's a sensory experience that promises to elevate your home cooking from ordinary to extraordinary. With its crispy golden skin, delicate flesh infused with aromatic herbs, and a burst of Mediterranean flavors, this dish will make you feel like a seasoned Greek chef in just 45 minutes!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 2 whole branzino fish
- 1 lemon, sliced
- 4 sprigs of fresh thyme
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 garlic bulb, halved
Instructions
- Preheat the oven to 425°F (218°C). Ensure the rack is positioned in the middle of the oven for even roasting.
- Carefully clean the branzino fish, removing any scales and innards. Rinse thoroughly under cold water and pat completely dry with paper towels.
- Using a sharp knife, make 2-3 diagonal cuts on each side of the fish to help it cook evenly and absorb more flavors.
- Season the fish inside and outside generously with salt and freshly ground black pepper.
- Stuff the cavity of each fish with lemon slices, fresh thyme sprigs, and half a garlic bulb, ensuring even distribution of aromatics.
- Drizzle olive oil over the entire fish, making sure to coat both sides and rub the oil into the skin.
- Place the prepared branzino on a large baking sheet lined with parchment paper or a silicone mat.
- Roast in the preheated oven for 25-30 minutes, or until the fish is golden brown and the flesh is opaque and flakes easily with a fork.
- Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute.
- Garnish with additional fresh thyme and lemon wedges. Serve immediately with a side of Greek salad or roasted vegetables.
Tips
- Choose the freshest fish possible - look for clear eyes and a clean, ocean-like smell.
- Pat the fish completely dry before seasoning to ensure crispy, golden skin.
- Don't skip making diagonal cuts on the fish - they help even cooking and flavor absorption.
- Use a meat thermometer if you're unsure about doneness - fish should reach 145°F internally.
- Let the fish rest after cooking to allow juices to redistribute, ensuring maximum tenderness.
- For an extra flavor boost, try adding oregano or dill alongside the thyme.
- If you can't find branzino, sea bass makes an excellent substitute.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 2g
Protein: 35g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 95mg
