The Best Homemade Branzino Recipe

I’ve spent years perfecting my homemade branzino recipe, and I’m convinced it’s the best way to highlight this delicate fish. Crispy skin, tender flesh, and a bright lemony finish make it a standout dish that’s surprisingly simple to prepare. Whether you’re cooking for a weeknight dinner or impressing guests, this method delivers restaurant-quality results every time. The secret lies in a few key techniques—let’s get started.

Recipe

If you’re looking for a restaurant-quality seafood dish that’s surprisingly easy to pull off at home, this branzino recipe is it. Trust me, once you’ve tasted this tender, flaky fish with its crispy skin and bright, lemony finish, you’ll wonder why you ever ordered it out.

The secret? Keeping it simple—fresh branzino, a handful of pantry staples, and a quick roast in the oven or pan-sear to perfection. I’ve made this dozens of times, and it never fails to impress, whether it’s a weeknight dinner or a special occasion.

The flavors are clean, the texture is melt-in-your-mouth, and the whole thing comes together in under 30 minutes. Let’s jump into it—this is the kind of recipe that’ll make you feel like a pro, even if you’re just starting out in the kitchen.

Ingredients

To create the perfect branzino, start with the freshest ingredients to guarantee a dish that’s light, flavorful, and restaurant-quality. Here’s what you’ll need, with pro tips and substitutions to make it foolproof:

For the Branzino:

• 2 whole branzino (about 1 lb each), cleaned and scaled – Freshness is non-negotiable; ask your fishmonger to prepare them for you to save time.
• 2 lemons, thinly sliced – Adds brightness and helps keep the fish moist during cooking; zest one lemon for extra flavor.
• 4 sprigs fresh thyme – Sub with rosemary or oregano if needed, but thyme’s subtle earthiness complements branzino perfectly.
• 4 cloves garlic, thinly sliced – A must for depth of flavor; don’t skip!
• 3 tbsp extra-virgin olive oil – High-quality oil enhances the dish’s richness and prevents sticking.

For Seasoning and Garnish:

• 1 tsp sea salt – Use flaky sea salt for the best texture and flavor.
• 1/2 tsp freshly ground black pepper – Freshly cracked pepper adds a subtle kick.
• 1/4 cup fresh parsley, chopped – Brightens the dish and adds a fresh finish; sub with cilantro for a twist.
• 1/2 cup dry white wine or vegetable stock – Optional but recommended for extra moisture and flavor.

Optional Additions:

• 1 fennel bulb, thinly sliced – Adds a sweet, anise-like flavor that pairs beautifully with fish.
• Cherry tomatoes or olives – For a burst of color and Mediterranean flair.

Pro Tip: If you can’t find branzino, sub with sea bass or snapper—they have a similar delicate texture.

Always opt for fresh herbs and citrus; they make all the difference in elevating this dish.

How to Make the Best Branzino Cooking Instructions

• Preheat your oven to 400°F (200°C). This guarantees the oven is at the correct temperature when the fish goes in, which is vital for even cooking and a perfectly crispy skin.
• Pat the branzino dry with paper towels. Removing excess moisture helps the skin crisp up beautifully during roasting.
• Score the skin in a crisscross pattern. This allows the heat to penetrate the fish more evenly and helps the seasoning infuse into the flesh.
• Season the cavity and outside with salt and pepper. For extra flavor, consider adding lemon slices, garlic, and fresh herbs like thyme or rosemary inside the fish.
• Drizzle both sides of the branzino with olive oil. This not only enhances flavor but also helps the skin get that golden, crispy texture we all love.
• Place the fish on a parchment-lined baking sheet or in an ovenproof skillet. Using parchment prevents sticking and makes for easier cleanup.
• Roast for 10–12 minutes per inch of thickness. The fish is done when it flakes easily with a fork and the internal temperature reaches 135°F (57°C). Avoid overcooking, as branzino can dry out quickly.
• Let the fish rest for 5 minutes before serving. This allows the juices to redistribute, guaranteeing every bite is moist and flavorful.
• Garnish with fresh herbs and a squeeze of lemon juice. This brightens the dish and adds a revitalizing finish.

Nutrition

This homemade branzino recipe is not only delicious but also packed with essential nutrients. Here’s the nutritional breakdown per serving:

Chef Tips

When preparing branzino, I always make sure the fish is fresh—that’s key to its delicate flavor. I season it simply with salt, pepper, and lemon zest to let the natural taste shine.

Scoring the skin helps it crisp up beautifully in the oven or on the grill. I stuff the cavity with herbs like dill or parsley for added aroma.

Rest it briefly before serving to lock in juices.