I love experimenting with seafood, and this Mediterranean Herb and Lemon Baked Branzino Recipe has quickly become one of my favorite recipes. The combination of fresh herbs, zesty lemon, and delicate branzino creates a dish that’s light, flavorful, and perfect for any occasion. I remember the first time I baked this fish—it was simple, fast, and the aroma filled my kitchen with a Mediterranean vibe.
After making it a few times, I’ve picked up some tips to make it even better. Today, I’m sharing my version with you, step by step. If you enjoy baked seafood, you might also like White Cheddar Stuffed Mushrooms Recipe for a cheesy appetizer or Spinach Dip Stuffed Mushrooms Recipe for a flavorful starter alongside your main dish.
Ingredients
Here’s what you’ll need for this flavorful dish, along with a few notes to help it turn out perfectly:
- 4 branzino fillets, 6 ounces each – fresh is best; it ensures delicate, flaky meat
- 2 tablespoons olive oil – adds richness and helps crisp the skin
- 4 cloves garlic, minced – releases a fragrant aroma when baked
- 1 lemon, thinly sliced – brightens the flavor and keeps fish moist
- 2 sprigs fresh rosemary – pairs beautifully with lemon
- 4 sprigs fresh thyme – enhances the earthy flavor of branzino
- 1 sprig fresh oregano – optional, but adds authentic Mediterranean taste
- Salt, to taste – enhances all the flavors naturally
- Freshly ground black pepper, to taste – balances the richness
- 1/4 cup dry white wine – adds subtle acidity and prevents the fish from drying out
Note: This recipe serves 4 comfortably.
Variations
You can easily tweak this recipe to match your preferences or dietary needs:
- Dairy-free: This recipe is already dairy-free, but you can drizzle a little dairy-free butter for added richness.
- Extra citrus: Add a splash of orange or lime juice for a different citrus twist.
- Herb swaps: Swap rosemary or thyme with tarragon or parsley for variation.
- Wine alternative: Use vegetable broth if you prefer alcohol-free cooking.
Cooking Time
Here’s a quick guide to the preparation and cooking schedule:
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Equipment You Need
These simple tools make the cooking process easier and more efficient:
- Baking sheet – to bake the fish evenly
- Parchment paper – prevents sticking and makes cleanup easy
- Chef’s knife – for slicing lemon and chopping garlic
- Cutting board – protects your surfaces
- Measuring spoons and cups – for precise seasoning and oil
How to Make Mediterranean Herb and Lemon Baked Branzino?
Preheat the Oven and Prepare Fish
I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper. This keeps cleanup easy and prevents the fish from sticking. While the oven warms, I pat the branzino fillets dry. This is a small step but crucial for a crisp, flavorful skin.
Season and Arrange the Fillets
Next, I place the fillets skin-side down on the baking sheet. I drizzle olive oil over each fillet and season generously with salt and freshly ground black pepper. Then, I sprinkle minced garlic on top and gently press it so it sticks to the fillets. This step ensures the flavors infuse while baking.
Add Herbs, Lemon, and Wine
I top each fillet with lemon slices, followed by sprigs of rosemary, thyme, and oregano. Finally, I pour the white wine around the fillets on the baking sheet. This prevents the fish from drying out and creates a subtle, aromatic base for the herbs to shine.
Bake Until Flaky
The fish goes into the preheated oven for 25 minutes. I always check for doneness by gently flaking it with a fork—the meat should easily separate and look opaque. After removing it from the oven, I let it rest for a couple of minutes. This allows the juices and flavors to meld beautifully before serving.
Additional Tips for Making this Recipe Better
From my experience, a few tweaks can take this dish from good to extraordinary:
- I always pat my fish dry to get the crispiest skin possible.
- Don’t overcrowd the pan; each fillet needs space to cook evenly.
- Use fresh herbs—they bring a brighter, more vibrant flavor than dried ones.
- Let the fish rest a few minutes after baking; it locks in moisture.
- Taste and adjust salt and pepper at the end, especially if your fish is naturally salty.
How to Serve Mediterranean Herb and Lemon Baked Branzino?
Serving is just as important as cooking. I like to plate each fillet with extra lemon wedges on the side and a few sprigs of fresh herbs for presentation. Pair it with roasted vegetables, a light salad, or fluffy couscous to complement the Mediterranean flavors. Drizzling a bit of the pan juices over the fish just before serving adds an elegant touch and extra flavor.
Nutritional Information
Here’s a quick breakdown of what you’re enjoying with each serving:
- Calories: 250–280 per fillet, depending on olive oil amount
- Protein: 25g – rich in high-quality protein
- Carbohydrates: 2–3g – almost negligible, mostly from lemon and garlic
- Fat: 12–15g – healthy fats from olive oil and fish
Make Ahead and Storage
Storing
I recommend storing leftover baked branzino in an airtight container in the fridge. It stays fresh for up to 2 days. Make sure to keep it away from strong-smelling foods to preserve the delicate flavor.
Freezing
While fresh branzino is best, you can freeze cooked fillets for up to 1 month. Wrap them tightly in foil and place in a freezer-safe container. Thaw overnight in the fridge before reheating.
Reheating
I gently reheat in a preheated oven at 325°F (160°C) for about 10 minutes. Avoid microwaving if you want to maintain the texture of the fillets.
Why You’ll Love This Recipe?
Here are a few reasons why I keep making this recipe over and over:
- Easy to prepare: With minimal ingredients, it’s perfect for busy weeknights.
- Fresh Mediterranean flavors: Herbs and lemon create a light, vibrant taste.
- Versatile meal: Works for casual dinners or impressing guests.
- Diet-friendly: Low carb, gluten-free, and naturally dairy-free.
- Customizable: You can switch herbs, add citrus, or change sides effortlessly.
This Mediterranean Herb and Lemon Baked Branzino has become a staple in my kitchen because it’s simple, flavorful, and elegant. It’s one of those recipes that looks impressive but takes very little effort. I hope you enjoy making it as much as I do—it’s a little slice of the Mediterranean in your own home!
Mediterranean Herb and Lemon Baked Branzino Recipe
Ingredients
Method
- I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper. This keeps cleanup easy and prevents the fish from sticking. While the oven warms, I pat the branzino fillets dry. This is a small step but crucial for a crisp, flavorful skin.
- Next, I place the fillets skin-side down on the baking sheet. I drizzle olive oil over each fillet and season generously with salt and freshly ground black pepper. Then, I sprinkle minced garlic on top and gently press it so it sticks to the fillets. This step ensures the flavors infuse while baking.
- I top each fillet with lemon slices, followed by sprigs of rosemary, thyme, and oregano. Finally, I pour the white wine around the fillets on the baking sheet. This prevents the fish from drying out and creates a subtle, aromatic base for the herbs to shine.
- The fish goes into the preheated oven for 25 minutes. I always check for doneness by gently flaking it with a fork—the meat should easily separate and look opaque. After removing it from the oven, I let it rest for a couple of minutes. This allows the juices and flavors to meld beautifully before serving.
Notes
- I always pat my fish dry to get the crispiest skin possible.
- Don’t overcrowd the pan; each fillet needs space to cook evenly.
- Use fresh herbs—they bring a brighter, more vibrant flavor than dried ones.
- Let the fish rest a few minutes after baking; it locks in moisture.
- Taste and adjust salt and pepper at the end, especially if your fish is naturally salty.