This whole roasted branzino (aka European sea bass) is surprisingly easy to make. Infused with fresh garlic, herbs, and bright, zesty lemon, it will certainly be the most raved-about dish of the night.
After numerous trips to Europe, where I always order whole roasted branzino, I finally decided to tackle it myself. And I'll admit, cooking a whole fish felt a little intimidating. I usually stick to simple baked cod or baked salmon filets on weeknights because they're easy, reliable, and always good.
In the past, you've seen me cook branzino filets, but let's be honest, there's just something impressive about roasting a whole fish. The skin turns lightly crisp, the inside stays incredibly tender and flaky, and the lemon garlic butter sauce (optionally, but highly recommended) infuses every bite. Long story short—it's far easier to cook brazino than you might imagine, and it rivals any dish I've tried at restaurants! So next time you're at the market, grab a couple branzini and give this one a try.
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► TIMESTAMPS:
00:00 Intro: Best Roasted Branzino Recipe
00:38 Get your fishmonger to clean and descale the branzino
00:51 Pat the branzino dry and season
01:28 Stuff the cavity with lemon slices, smashed garlic, and fresh herbs, then roast.
02:51 Make the lemon garlic butter sauce.
03:38 Transfer the roasted branzino to a platter or slice the fish open, debone, and serve up the filets on a plate.
05:02 Taste test and tips.
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