Food & Cooking Recipes Ingredients Seafood Recipes Roasted Branzino With Lemon and Thyme 5.0 (3) 3 Reviews Ready in just 30 minutes, roasting the whole fish makes for an easy seafood entrée. By Greg Lofts Greg Lofts Greg is the deputy food editor for Martha Stewart Living. Editorial Guidelines Updated on August 17, 2023 Rate PRINT Share Close Photo: Ryan Liebe Prep Time: 10 mins Total Time: 30 mins Servings: 2 For this branzino recipe, we roast the whole fish in just 30 minutes. It's seasoned with simple ingredients—olive oil, fresh thyme, and salt—that let the pure, fresh seafood flavors shine through. You may be surprised to find a seafood recipe that uses such a high oven temperature (450 degrees Fahrenheit) for a delicate fish, however, this is what makes the skin crisp even while it protects the flesh from drying out. The secret to an evenly roasted whole branzino with crisp skin is to prop it up with lemon wedges along its sides. You can use this roasting technique with other fish, such as snapper, perch, cod, Arctic char, bass, sea bream, and haddock. How to Store Fish the Right Way (So Your Fridge Doesn't Smell) What Is Branzino? If you're unfamiliar with branzino—also known as European or Mediterranean sea bass—it's a mild, slightly sweet, flaky, white-fleshed fish that’s popular in Italian cuisine. It's usually served whole, as in our recipe, but it can be filleted as well. The fish also has very few small bones, making it easy to prepare. What to Look for When Buying a Whole Branzino When buying a whole branzino, look for clear, plump eyes, bright red gills, flesh that’s firm and springy to the touch, and smells fresh and briny, not fishy. If you spot sunken eyes, brown or gray gills, or a strong fishy reek, keep on walking! The Right Way to Clean and Prepare a Fish for Cooking How to Serve a Whole Fish To portion a whole fish into two servings, first cut the fillet free from top side of fish and remove with a spatula. Remove the bones to free the other fillet, then transfer each fillet to a serving plate. What to Serve With Roasted Branzino This simple seafood preparation pairs perfectly with side dishes containing other bright Mediterranean flavors. Greek Lemon-Roasted Potatoes Deep-Fried Zucchini Flowers Stuffed With Taleggio and Basil French Lentil Salad Greek-Taverna Salad Green Beans With Spiced Breadcrumbs Dolmades (Stuffed Grape Leaves) Leek, Bacon, and Pea Risotto Grilled Ratatouille and Bulgur Salad Ingredients 1 to 1 1/2 pounds whole branzino, scaled and gutted Extra-virgin olive oil, for rubbing Kosher salt and freshly ground pepper 2 lemons, 1 sliced into thin rounds, 1 cut into 6 wedges 1 small bunch thyme sprigs Directions Jacob Fox Preheat oven and season fish: Preheat oven to 450°F. Pat fish dry; rub cavity and skin with oil, then season generously with salt and pepper. Stuff cavity with lemon slices and a few sprigs of thyme. Jacob Fox Prepare for roasting: Transfer to a rimmed baking sheet, standing fish upright (cavity-side down); anchor in place with 3 lemon wedges along each side. Scatter remaining thyme sprigs around fish. Jacob Fox Jacob Fox Jacob Fox To cook a whole fish evenly and ensure the skin becomes crispy, prop it up on its belly, using lemon wedges to bolster it on both sides. The citrus softens and caramelizes in the oven, perfect for squeezing over the fish when serving. Cook fish: Roast until fish is just cooked through, 17 to 22 minutes, depending on size. Fillet fish and serve with roasted lemon wedges or a sauce for fish. Jacob Fox Crispy Oven-Baked-Fish Wraps Frequently Asked Questions: Ryan Liebe Do you eat the skin of a whole branzino? The skin of this fish is delicious when it’s cooked to a crispy finish. Here's How to Get Crispy Fish Skin when you cook fish. Are there a lot of bones in branzino? Compared to other types of fish, branzino has very few bones, making it a perfect choice for cooking whole. Try Some of Our Other Favorite Fish Recipes: Grilled Whole Fish With Lemon and Thyme Baked Fish With Summer Squash Tilapia with Arugula, Tomatoes, and Capers Crisp Grilled Salmon With Fennel-Olive Relish Skillet Cod With Bulgur, Zucchini, and Tomatoes Originally appeared: Martha Stewart Living, March 2019 Rate It PRINT Updated by Jennifer Anderson Jennifer Anderson Jennifer is a freelance writer for MarthaStewart.com.